how do i make lamb stew?

Answer 1

3 Tbsp(50 ml)olive oil
1large onion (thinly sliced)
4garlic cloves, minced
3 lbs(1.5 kg)lamb, cut into stew-sized cubes, and carefully trimmed of fat.
4 lbs(1.5 kg)cooked tomatoes (2 large cans)
3bay leaves
lemon juice
1 Tbsp(15 ml)Hungarian paprika
1 tsp(5 ml)celery salt
1/2 tsp(2.5 ml)ground cumin
1/8 tsp(0.5 ml)cayenn dash
(0.5 ml) allspice dash
(0.5 ml) cinnamon
1 1/2 lbs (700 g) fresh green beans, washed and trimmed


1 In a stewpot, saute onion in olive oil on medium-low heat until golden brown. Add garlic in the last 2-3 minutes.

2 Add lamb cubes and saute until brown.

3 Add tomatoes, and simmer until meat is tender. Keep an eye on the liquid; add water or red wine if it becomes dry.

4 Add bay leaves, lemon juice and spices. Simmer on low heat for at least 2 hours.

5 About 1/2 hour before pronouncing it done, add the green beans.

Serve with plain yogurt and pita bread.

I prefer to cook through step 4, refrigerate overnight, and then finish cooking the next evening. This greatly enhances the flavor. When you take the stew from the refrigerator, skim any lamb fat that has congealed on the top before continuing.

I find that many butchers don't understand that I want good quality meat in stews. I get better quality, more carefully trimmed meat by telling them that I want lamb cubes cut for shish kebab.

Answer 2

First brown the diced lamb in batches, preferably in the casserole you will be using in the oven. Try to get a really good colour on the lamb at this point, and don't worry about grungy bits in the dish - this will give a lot of flavour. When it's all been browned put all of the meat in the dish, and add any diced vegetables you wish to use. I would use onion, carrot, swede, potato and leek, but do whatever you fancy. I like a hearty stew, so I would add veg until my casserole dish is full. I also like to add pearl barley. You then have two coices First option, add a bottle of wine - I've seen white used in French recipes and Red in Italian - so take your pick. That should be enough liquid, but add some water or stock if it isn't. Second option - and my preference. Add enough stock to cover everything - lamb stock if you have it, or beef stock otherwise. I'd use it from a cube, but I'd add 2 or 3 cubes for a good strong flavour. For either of these, I would then put it in the oven with a lid at 120-150 degrees (depending on the oven - when it gets going it should bubble a bit but not be boiling) for 2 1/2-3 hours - but check the particular cut of meat you have, because some may cook a little quicker. If you've gone for the second option, I would normally thicken it at the end with a little cornflour mixed with milk or water. I like my stew really thick, and this is the only method I've found to get it that way. For a real indulgence, make some home made mint sauce (chop fresh mint, add one spoon of sugar, and a few glugs of vinegar), then stir this in either just before or just after thickening.

Answer 3

IRISH LAMB STEW

2 tbsp. butter
2 1/2 to 3 lb. lamb stewing meat or neck slices
2 c. water
2 tsp. seasoned salt
1/4 tsp. pepper
1/4 tsp. dried thyme
1 tsp. dried parsley
1 lg. onion, chopped
3 med. potatoes, peeled and chopped
1 (17 oz.) can green peas, drained
1 (5 1/3 oz.) can evaporated milk
1/2 c. cornstarch
2 tbsp. bottled browning sauce

Brown lamb in butter until no longer pink. Stir in water, salt, pepper, thyme, parsley, onion and potatoes. Cook until meat is tender. Stir in peas. Blend together milk, cornstarch and browning sauce in small bowl. Add to stew and continue cooking until sauce is thickened.
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LAMB STEW

1 lb. boneless lamb, cut in 1" cubes
2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 med. onion, chopped
3 sm. potatoes, diced
4 med. carrots, sliced
1/2 c. celery, chopped
1/2 tsp. dried basil
1 (10 oz.) pkg. frozen peas
2 tbsp. snipped parsley

Lightly flour 1" cubes of stew meat. Brown the meat well in a small amount of oil. Add enough water to just cover the meat. Add garlic, salt and pepper. Cover and simmer about 1 hour. Add the onions, carrots, potatoes, celery and basil and cook for 20 more minutes. Add peas and parsley and cook for 5 more minutes.
NOTE: You may need to add additional water during the cooking period. Also, if the stew doesn't look thick enough at the end, you can thicken it by adding 2 tablespoons flour to 1/2 cup cool water and stirring it into the hot stew.

Answer 4

I searched the web and found the easiest recipe for Lamb Stew:

LAMB STEW

1 lb. boneless lamb, cut in 1" cubes
2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 med. onion, chopped
3 sm. potatoes, diced
4 med. carrots, sliced
1/2 c. celery, chopped
1/2 tsp. dried basil
1 (10 oz.) pkg. frozen peas
2 tbsp. snipped parsley

Lightly flour 1" cubes of stew meat. Brown the meat well in a small amount of oil. Add enough water to just cover the meat. Add garlic, salt and pepper. Cover and simmer about 1 hour. Add the onions, carrots, potatoes, celery and basil and cook for 20 more minutes. Add peas and parsley and cook for 5 more minutes.
NOTE: You may need to add additional water during the cooking period. Also, if the stew doesn't look thick enough at the end, you can thicken it by adding 2 tablespoons flour to 1/2 cup cool water and stirring it into the hot stew.
http://www.cooks.com/rec/doc/0,1948,148164-227203,00.html

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Here's another with dumplings:

LAMB STEW WITH DUMPLINGS

1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
3 lbs. lamb, cut in cubes
2 tbsp. vegetable oil
1/2 c. sliced green onions
2 tbsp. chopped parsley
1 tsp. thyme
1/2 tsp. allspice
3 tbsp. flour
1/4 c. warm water
1 bay leaf
2 cloves garlic, chopped
4 c. water
1 lb. sm. onions
1 lb. baby carrots
1 lb. sm. new potatoes
1 lb. cauliflower, cut in flowerets
1 lb. broccoli, cut in flowerets
2 tbsp. butter

Combine 1/2 cup flour, salt and pepper and dredge lamb in mixture. Heat the butter and oil in 8 quart Dutch oven. Add floured meat and cook until browned. Stir in green onions, 2 tablespoons parsley, thyme, allspice, bay leaf and garlic; add 4 cups of water. Bring to boil, reduce heat, cover and simmer for 30 minutes. Add the onions, carrots and potatoes, cook for 30 minutes. Do not boil. Add the cauliflower and broccoli and simmer, covered for another 20 minutes. Prepare dumplings. Combine the 3 tablespoons flour with 1/4 cup warm water; mix well, stirring until smooth. Stir this mixture into the stew and cook until the liquid is thickened.

DUMPLINGS:

2 c. biscuit baking mix
1/2 c. milk
1 egg, slightly beaten
2 tbsp. parsley, chopped
1 tsp. tarragon

Mix ingredients, drop the mixture by tablespoonful onto the stew and cook uncovered over low heat for 10 minutes. Cover and continue cooking about 10 minutes or until the dumplings are done.

http://www.cooks.com/rec/doc/0,1948,150162-229201,00.html

Answer 5

Braise lamb, then drain and keep the meat. Clean and peel potatos, and carrots, onions, garlic, and a bit of cilantro...I add salt, pepper and a bit of anise to mine. Put vegetables and spice on to boil, then after the potatos begin blanching, add meat. after meat and vegetables are cooked...thicken the liquid with corn starch (one table spoon per half cup of water) and stir continously for about two minutes....serve with rice.

Answer 6

Lamb Stew

2-3 lbs boneless lamb shoulder, cut into 1-inch cubes
1 cup flour
1 teaspoon seasoning salt or white salt
black pepper
oil, for browning sauce
1 large onion, chopped
2 tablespoons chopped fresh garlic (or to taste)
4-5 carrots, cut into large chunks
3 celery ribs, coarsley chopped
2-3 tablespoons brown sugar, packed
1-2 teaspoon dried thyme (rubbed between fingers to release the flavor)
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon crushed red pepper flakes (or to taste, can use cayenne pepper in place of the pepper flakes)
salt and black pepper
1/2 cup dry red wine (or to taste)
3 1/2 cups beef broth (you can add in more broth if desired)
1 lb button mushrooms (optional, can use less if desired)

Place the flour, seasoning salt and black pepper in a medium bowl; toss slightly to combine.
Prepare a large Dutch oven or heavy-bottomed pot.
Add in oil to cover bottom of the pot over medium-high heat.
Coat the lamb cubes with flour (shake off any excess flour) then brown in hot oil in two batches; transfer the browned lamb to a plate.
Add in the onion and cook for about 4-5 minutes, then add in garlic, cook for 1 minute.
Add in carrots, celery, mushrooms (if using) brown sugar, thyme, crushed red pepper flakes and spices; cook stirring for 2 minutes.
Add in wine, broth and browned lamb; mix to combine.
Simmer, covered for about 3 hours, stirring occasionally until thickened and the lamb is very tender.
Season with salt to taste and more black pepper if desired.

Answer 7

Errrr.... Sometimes I watch my dad cook. So I see him cut pieces of lamb and but it into a boiling pot. Then add vegetables like potatoes, cabbage, etc.

I know how to make pumpkin soup! It's really good. even if it sounds bad. lol.

Answer 8

one lg pot one small lamb several potatoes combine all ingredients and boil for ten or so hours season to taste

Answer 9

http://www.all-creatures.org/anex/sheep.html