URGENT - Lamb stew for tonight......?

Question

It tastes rather bland - what can i do to make it better using ingredients i might possibly have in the cupboard. Its got lamb, and lamb kidneys, onion, carrot, swede, parsnip, pearl barley in already plus a bit of bay and marjoram. Any thoughts would be welcomed, as long as sensible!

Answer 1

be sure to add salt and pepper in case you didn't.

fresh thyme!

add some worshisture (not sure how to spell it) sauce into it, just a few drops.

Answer 2

I'm a chef profossionaly and you have quite good ingredients there to make it good, I will use the swede and the parsnips as a garnishes and make a nice lamb stock first , take your piece of lamb and blanched it until tender ( in a cold water then about 1 h slowly cook it) , skim it times to times ( take off the dirt with a laddle) then once tender add your carrot , onion, celery ,bay , marjoran and cook it until the veg and the meat are tender , salt and pepper , make a mash with the swede and roast the parsnips , you can add some carrots with the swede mash for the color , bon appetit

Answer 3

Well it depends what you have in the pantry, but try any of these
beef consomme
gravy master
bisto
onion powder
garlic powder
celery seed
celery powser
salt
pepper
crushed red pepper or cayenne (i'm not crazy it will draw out other flavors and give it a bit of a zing)
Old Bay Seasoning (don't believe me, try it and let me know what you think, my husband swears by this stuff and i have to agree that it has a great flavor and it complements foods other than seafood.

Good luck, I hate when that happens, but you have a bit of root veg and they will suck up a lot of the flavor, so you have to boost it a bit. At least it's bland, you can always add flavor, the worst is when it's too salty or overly strong is flavorings (in a bad way).

Answer 4

My favorites would be add fresh garlic, thyme, rosemary and some sage in addition to salt and pepper and of course add the onions, carrots, parsnips and some potatoes too if you have them. You can add barley too if you don't mind the fact that barley will really thicken up the stew so you may have to add more water if you don't like a really thick stew.

Answer 5

5 Tablespoon vegetable oil
2 Cinnamon sticks
6 garlic cloves
1 Tablespoon cardamom seeds
1 large onion chopped
2 garlic cloves ,crushed
1 1/2 inch fresh ginger, peeled and chopped
1 1/2 lb lean lamb, cubed
1 1/4 cup yogurt (plain)
1 tsp saffron threads, soaked in 2 T ablespoon boiling water
1/2 tsp chili powder
1/2 cup ground almonds
1 tsp salt
1 1/2 cup coconut milk
2 dried red chellies

Method:

Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.
Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.
Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.
Transfer to a warmed dish and serve at once.

Answer 6

From what you say you have all you need already to make a tasty stew. I find that lamb stew needs plenty of salt and fresh black pepper. It's usually better the day after as well,although that won't help you tonight!

Answer 7

I always say with stews, when all else fail, add alcohol. Whisky and a tsp af sugar should do wonders with lamb. Oh, and make sure it's well seasoned (eg salt pepper)

Answer 8

First, make sure you season with salt and lots of black pepper. Since you have already put everything in. Some other option to add flavor is garlic powder and onion powder.

Answer 9

fresh minced garlic and rosemary always go well with lamb - you might also add a tablespoon fo dijon mustard - it goes well with the veggies and the acidity will punch up the flavours of the rest of the ingredients in your stew.

Answer 10

Traditionally we have always added mint to Lamb, you can either stir in fresh chopped mint, dried mint or ready made mint sauce you buy at the supermarket - Good Luck!

Answer 11

In the event that it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.