Lamb Stew Recipe | Jamaican Lamb Stew | How to make Lamb Stew Jamaican Style | Brown Stew Lamb
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Jamaican Lamb Stew Recipe:
Ingredients:
1 1/2 lb leg of lamb, boneless
4 cloves of garlic, diced up
1-2 carrots sliced up
1 large potato, cubed (I use Idaho potatoes)
1 plum tomato, cut up
1/4 green & red peppers, cut up
1/2 onion, cut up
1 fresh thyme
2 stalks of scallion, cut up
6-8 pimento seeds (optional)
1 beef bouillon cube
1-2 tsp browning sauce
1 tsp Lawry's seasoning salt
1 tsp onion powder
2 tbsp unsalted butter
1 tsp garlic powder
1 tbsp all-purpose seasoning (see link below)
2 tbsp of ketchup
1/4 hot pepper (optional)
Add salt and black pepper to taste
*Serving 3-6 people
Purchase Seasonings:
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ABOUT ME:
Chef Ali - Grew up cooking and working in his father's Caribbean restaurant in New York City for years, and now he makes how-to videos of recipes he grew up eating, learning, and loving over the years.
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TIMESTAMPS
0:00 Intro
0:26 Ingredients
0:42 Preparing fresh vegetable seasonings
2:19 Seasoning the lamb
3:32 How to cook lamb stew
6:37 When to add potatoes and carrots
Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Ina simplifies a comforting and hearty meal of lamb, vegetables and herbs that can easily be made in advance!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lamb Stew with Spring Vegetables
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves
Directions
Preheat the oven to 350 degrees F.
Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
Cook’s Note
To peel the onions, drop them in a pot of boiling water for 30 seconds, then trim and peel them, leaving the root intact.
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Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
How To Make Lamb Casserole | By Chef Ajay Chopra
Lamb Casserole is a fantastic dish to beat the chill of the winters. Chef Ajay Chopra shows you how to cook this delicious gourmet recipe which you can try out with your favourite veggies. Watch Lamb Casserole recipe video to keep yourself warmer this winter. This aromatic lamb recipe is a one pot meal which you can make easily.
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Ingredients to prepare Lamb Casserole:
- 2 tbsp Olive Oil
- 1 tbsp Chopped Garlic
- 2 tbsp Chopped Leeks
- 1 Celery Stalk, diced
- 150 gms Diced Carrots
- 100 gms Diced Onions
- 200 gms Lamb Cubes
- 10 gms Fresh Rosemary
Ingredients for Stew Preparation:
- 1 tbsp Butter
- 2 tbsp Flour
- 75 ml Red Wine
- 2 Tomatoes Puree
- Turned Potatoes & Zucchini
- 1 tbsp Salt
- Water
- 75 gms Diced Mushroom
Ingredients for Garnish:
- Fresh Chopped Parsley
Let's savor our taste buds with the Lamb Casserole!
Watch and follow the steps by Chef Ajay and enjoy the world class gourmet food right at your home.
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Gennaro's Classic Italian Lamb Stew
Get cosy for the new year with this classic Italian stew; it's a warming slow-cooked lamb recipe from the father of flavour - Gennaro Contaldo. Filmed in beautiful Malta and made with love and passion, you'll see why it's his favourite homecoming meal.
Love Gennaro? Can't wait 'til his next video on Food Tube? Then go to his own channel for even more original content you won't get anywhere else: @gennarocontaldo
to see why we fell in love with the island.
Thanks to all our new friends there: Ministry for Tourism. Malta Tourism Authority, AirMalta, Mellieha Parish Church & Sanctuary of Our Lady of Mellieha, Excelsior Hotel, Commando Restaurant & Zarb Chauffeur Driven.
You can find more lovely stews in the link below:
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Simple Lamb Stew | Quick and Easy Food | Jamie Oliver
For a succulent melt in the mouth family meal, you must try this quick to prepare lamb stew recipe. Slow cooked for big flavour - this is one dish you'll be coming back to again and again. Catch up on all of Jamie's shows in the UK on
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