Tender Fall off the Bone Lamb Stew (stewed lamb neck) Caribbean style!
Stew Lamb Neck
Ingredients list
————————
1kg lamb neck
Drop of oil
1 tsp salt
1 -2 tsp all purpose seasoning
Black pepper
1 tsp mixed herbs
2-3 tbsp green seasoning
1/2 tsp browning (optional)
1/2 tsp celery powder (optional)
1-2 tbsp oil
1-2 tbsp brown sugar
4 -6 cups hot water
2-3 tsp tomato ketchup
1 scotch bonnet pepper
Thyme
More green seasoning (optional)
???? cover on low heat with foil for 2hrs checking occasionally
‼️Always taste and adjust seasonings to your own preference as my recipes only act as a guide. Individual tastebuds are different and substitutions can be made throughout. Terri
Check out my other videos below...
—————————————————
Jerk Shrimp Pasta
Homemade Jerk Seasoning
Homemade Green Seasoning
The Best Mac and Cheese
Oven Jerk Chicken Dinner
Follow My Instagram : @terriannskitchen
Music Credits @chazz758
Easy LAMB STEW | How to cook One Pot recipe | Casserole
#originalnakedchef
Original Naked Chef demonstrates how o cook a delicious Lamb Stew recipe.
This One pot dish is easy to make and the meat is melt in your mouth.
If you enjoy good comfort food, then give this a go lamb stew a go.
I hope you enjoy :)
Original Naked Chef
Cooking the Harvest: Irish Lamb Stew with Guinness
Irish Stew
Adapted from Brian Lagerstrom’s “Comforting One Pot Beef Stew” recipe, along with other sources.
3.5 lbs of boneless lamb shoulder, hard fat cut away, and cut into 1 inch chunks
3 tbsp neutral oil or 2 tbsp neutral oil and 1 tbsp ghee
Generous pinch kosher salt (about 1 ½ tsp)
1 lb carrots, peeled and cut into ½ to 1 inch chunks
1 large onion, cut into 1 inch chunks
1 tbsp mushroom powder (or 4 cups fresh chunked up mushrooms when cooking off carrots and onions)
2 tbsp all purpose flour (I used 1 tbsp – it needed a touch more thickening)
1 quart good quality beef stock
1 can (14 oz) Guinness beer
1 tbsp Worcestershire sauce
4 cups waxy potatoes, cut into 1” chunks
2 bay leaves
½ to 1 tsp dried thyme
2 tbsp dried parsley
1 cup frozen peas
Black pepper to taste
Preheat oven to 500 degrees. Spray a half sheet pan with cooking spray. In large bowl, mix lamb with 2 tbsp oil and salt until well coated. Spread out on sheet pan. Sear in oven for 20-25 minutes, until well browned.
Meanwhile, add 1 tbsp oil to a large dutch oven. Sweat carrots, onions, and mushrooms, if using, with a good pinch of salt, until they soften and start to caramelize, 7-10 minutes.
Add in flour and stir until starting to brown a bit, about 1 minute. If using mushroom powder instead of fresh mushrooms, add it now. Add bay leaf, thyme, beef stock and beer. Bring to a simmer. When lamb is done in the oven, add lamb and any accumulated juices.
Reduce oven temperature to 300. Put dutch oven, covered, into oven, and cook for 1 ½ hours. Add potatoes, remove lid, and cook for another 1 ½ hours, stirring occasionally. Lamb should be fork tender.
Stir in peas, taste for seasoning, adding a generous bit of fresh cracked black pepper.
You can cool overnight to remove fat cap, or just do your best to spoon off the majority of it before serving.
TIMESTAMPS
0:00 Frost comes to the farm
1:21 Gathering ingredients
1:45 Browning Meat in oven
3:20 Prepping veg
5:44 Saute
9:44 Liquids go in
12:06 Into the oven
13:36 Defat the stew
16:02 Serve it up
18:02 Subscribe!
How to make awesome Irish Stew with Chef John Beilfuss!
Irish Stew! Step by step with Chef John Beilfuss of Lula's Cookhouse! #irish #irishstew #irishfood #irishcuisine #homecooking #scratchcook #homecook #pandemicfood #lulas #lamb
Lamb Stew Recipe
Full written recipe at:
Find us here:
Website:
Facebook:
Twitter:
Instagram:
Ingredients (serves 4)
800g diced neck or shoulder or leg of lamb (we used the neck)
2 medium onions, peeled and roughly chopped
3 garlic cloves, peeled and leave as whole
4 medium carrots, washed, unpeeled and roughly chopped
5 medium potatoes, washed/scrubbed, unpeeled and roughly chopped
200g frozen peas
300ml cooking red wine
400g chopped tomatoes
500g passata (tomato juice)
140g tomato puree
3 stalks of fresh rosemary
6 bay leaves
Sea salt
Sunflower oil
Method
Prepare a deep frying pan on high heat and add some oil.
Once the pan is very hot, add the lamb, rosemary, bay leaves and season with some salt. Leave the lamb to cook until it gets a nice golden colour. Give it a gentle stir as you go along.
Add the onions, garlic and carrots to the pan and stir. Let it cook for another 4-5 minutes.
Add the tomato puree and mix thoroughly. This will give us a nice colour and will help to thicken the stew. Make sure that you cook them puree as much as you can, until it almost sticks to the bottom of the pan as this will help reduce its acidity.
Add the wine, give it a stir and let it reduce by half.
Add the chopped tomatoes, passata and potatoes. You can top it up with a little of water and give a good stir. Bring it to the boil and reduce the heat to leave it simmering gently for about 2hrs.
Finally you can add the frozen peas, give it a stir, cover the pan and and after about 10 minutes you can serve.
Sumptuous Slow-Roasted Lamb Leg in a Clay Pot | A Delectable Easter Special Feast - Pabs Kitchen
Embark on a culinary journey this Easter with our succulent Clay Pot Roasted Lamb Leg, inspired by rich Portuguese traditions and tailored to tantalize your taste buds! Immerse yourself in the aromatic symphony of carefully-selected spices as they meld with the tender, slow-cooked lamb, rendering it exquisitely fall-off-the-bone. This hassle-free recipe prioritizes your time, ensuring you can indulge in other activities while your feast gradually roasts to perfection in the oven. With a simple marinate-and-wait approach, this delectable dish promises not only a burst of flavor but also a stress-free cooking experience. Tempted? Give it a try and make your Easter extra special!
???? Hashtags:
#EasterFeast #RoastedLambLeg #ClayPotCooking #PortugueseInspired #EasyCooking #HolidayCooking #EasterSpecial #TantalizingTastes #SlowRoast #CulinaryJourney
Serve 4
Cooking time 2 hours in the oven
Ingredients
1 kg front leg of Lamb, chopped into 4 pieces
2 inches sliced stem of French Garlic round
1 Carrot peel & round sliced
2 Bay leaves
1 tbsp salt preserved red Pepper paste (massa de pimentão)
3 cloves of grated Garlic
1.5 tsps Roasted Cumin
1 tsp Paprika
0.5 crushed Black pepper
40ml Olive Oil
1 tsp dried Rosemary
1 tsp Chili flakes
0.5 tsp Salt
1.5 tbsps Lemon Juice
#PabsKitchen #RoastedLamb #EasterSpecial
Join this channel to get access to perks:
Website - For recipe
Instagram
Facebook
Twitter