Simple flavorful Lamb stew
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EASY LAMB STEW | LAMB STEW RECIPE | STEW
How to make the easiest yet delicious lamb stew for the family. This stew is my own creation based on spices and herbs that I like, meaning I developed the recipe myself! So for those who are wondering it’s neither Asian nor European, it may have ingredients from Asia and Europe but it has got nothing to do with those areas..
INGREDIENTS
☘️Lamb shoulder or leg 880g
☘️Hot water 600ml
☘️Smoked paprika 1 Tsp
☘️Thyme 3/4 Tsp
☘️Black pepper 1/2 Tsp
☘️Cumin ground 1/2 Tsp
☘️Clove ground 1/2 Tsp
☘️Coriander ground 1/2 Tsp
☘️Carrot 1 1/2 cut into rough equal chunks
☘️Potatoes 3 medium cut into rough equal chunks
☘️Onion 1 small thinly chopped
☘️Garlic 2 minced
☘️Tomatoes 2 medium skinless cut thinly
☘️Salt
☘️Chili flakes 1/4 Tsp
☘️Worcestershire sauce 1/2 tbsp
☘️Gravy thickener 1/2 tbsp (I use my
homemade one
☘️Tomato paste 1/2 tbsp
☘️Olive oil 3 tbsp
☘️Chicken broth powder 1 1/2 tsp
METHOD
-Heat up 3 tbsp of olive oil on medium-low
heat
-Add the chopped onion and crushed
garlic, cook for a 3 minutes
-Add Worcestershire sauce and cook for
1 minute
-Add smoked paprika,coriander,black
black pepper, thyme ,cumin,clove
Chili flakes, cook for 3 minutes
-Add the 880g lamb,cook for 8 minutes
-Add 2 medium skinless tomatoes, stir and cook for 5 minutes
-Add the tomato paste, stir and cook for
1 minute
-Add the chicken broth powder plus 600ml
hot water
-Cover and cook for 35 minutes
-Add the gravy thickener mix fast so that it
does not form lumps, add salt cook for 5
Minutes
-Add the potatoes cut in chunks and the
Carrots, cook for 20 minutes
-Serve and enjoy
#STEW#LAMBSTEW
Lamb Stew Recipe | Jamaican Lamb Stew | How to make Lamb Stew Jamaican Style | Brown Stew Lamb
⬇️ ⬇️ ⬇️ Check out the Recipe Below⬇️ ⬇️ ⬇️
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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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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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#lambstew #stewlambrecipe #lambstewjamaicanstyle #howtomakelambstew
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
Irish Stew - Irish Lamb Stew
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How To Make Lamb Soup with Bones and Vegetables (Uzbek Shurpa) | Fabulous Recipes
How to make Lamb Soup with Bones and Vegetable video recipe by Fabulous Recipes will show you one of the ways to make the best, aromatic lamb stew or soup with bones and vegetables. Please read further down for more details.
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Ingredients:
Lamb Legs - Lamb Shanks - Bones
1 Large Onion (Finely Chopped)
2-3 Peppers (Finely Chopped)
3-4 Small Carrots (Sliced)
1 Can of Chickpeas
Bay Leaves
Salt and Black Pepper to Taste
Scallions
Thank you so much for watching! Please make sure to Subscribe and click the Bell Icon to stay updated! Please Keep Reading Further Down For More Details. This video is NOT sponsored. Some product links are affiliate links which mean if you buy something we'll receive a very small commission.
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Lamb Stew Chinese Style
Lamb Stew Chinese Style is a very popular warming dish in Hong Kong during winter. Not only it is so delicious. we also believes that lamb has very good health promoting properties. It is considered to have the effect of warming and improving circulation and dispelling the cold. That’s why Let me show you how to do it.
**Key to Success**
- Red Bean Curd 南乳 and Chu Hau Sauce 柱侯醬are the key to the soup base
- To make the lamb tender, I use iron cast pot or you can use slow cooker/ pressure cooker/ instant pot and adjust the time accordingly
** Ingredients**
- 600g lamb brisket/ lamb breast, with skin
- 10 slices of ginger
- 2 stalks of scallions, cut into 2 inches lengthwise , separate white and green parts
- 1 shallots, minced
3 pieces of red bean curd 南乳
- 1 tablespoons of Chu Hou paste 柱侯醬
- 1 tablespoons of Hosin sauce 海鮮醬
2 star anise
1 piece of dried tangerine peel 陳皮
4 dried Chinese mushroom (soaked in warm water for 2 hours)
10 water chestnuts
30g rock sugar
1 tablespoon of Chinese cooking wine
- water
3 pieces of dried bean curd sticks
1 Bamboo shoot
- Garnish with green parts of scallion
- Vegetable - Tang Ho or you can use lettuce
(Dipping Sauce)
3 pieces of preserved white bean curd
- 1 red chilli (thinly slice)
- small amount of sesame oil
**How to make**
- Blanch the lamb brisket by putting it in boiling water with 4 slices of ginger for 10 minutes to get rid of the rough taste. Then cool down in iced water for 5 minutes. Then drain and set aside
- Heat 2 tablespoons of cooking oil in a wok over medium to low heat. Add the reminding ginger, white part of scallions, garlic and shallots. Saute for 1 minute to release the aroma. Set aside.
- Then add the red bean curds and chu hau sauce, hosin paste and Chinese cooking wine. Saute for 30 seconds to release the aroma.
- Then add the lamb and mix well to coat the lamb evenly in the sauce
- Add the Chinese mushroom and mushroom water, star anise, tangerine peel, water chestnut and rock sugar. Then add water to just cover all the ingredients. The tangerine peel can reduce the strong taste of the lamb, water chestnut can balance the warming effect of the lamb and rock sugar acts as a natural tenderiser
- Add water to cover the lamb. Bring to boil. Simmer in high heat for 15 mins. Then turn to medium to low heat and simmer for 1 hour. Stir the stew from time to time to prevent sticking. Add more water if necessary
- Taste the lamb, once it is tender. Transfer the content into a clay pot
- Add the water chestnuts and dried bean curd sticks and cook for 15 minutes in low heat
- Garnish with the green parts of scallions
- Have it in hot pot style with tong ho. Have the lamb with bean curd sauce.
Clay pot can keep the moisture of the meat and all the flavors of the ingredients very well
We love to have it in hot pot style. Prepare some lettuce. Have the lamb with the sauce. Get a bowl of rice. That is a prefect setting for winter time. It just warms your heart.