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
Turkish White Beans Stew With Lamb
White Beans Stew with Lamb or Etli Kuru Fasulye means 'dried beans' is a food recipe from Turkish rich cuisine. This is traditionally made with dried beans. You can serve your white beans Stew with rice on the side and that makes perfect anytime you want specially this winter time.
Alison Roman's Spicy White Bean Stew | NYT Cooking
Get the recipe:
Alison Roman’s new stew recipe has it all: spicy harissa, creamy white beans, and earthy broccoli rabe. It’s also topped with feta and lots of herbs, because, hello, it’s Alison.
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Lamb and white beans stew | safaid lobia aur gosht
Hi viewers, today I am making lamb and white beans stew inspired by Turkish cuisine with a bit of spicy touch!
Please don't forget to subscribe, like, share and let me know your comments.
Ingredients
Half kg Lamb,mutton or beef
2 medium onions
3 medium tomatoes blended
1 tbs tomato paste
1 tbs ginger garlic paste
Half cup oil
2 cups of any type of white beans
1 tsp cumin powder
1 tsp black pepper
1 tsp or to taste red chilli powder
2 tsp or to taste salt
1 bayleaf
2 green chillies(if you want it more spicy)
Perfect Slow-Roasted Lamb Shanks with Cannellini Beans | Cook with Curtis Stone | Coles
Your family will fall in love with this hearty, warming Slow-roasted lamb shanks served on a bed of cannellini beans. It's the perfect dinner to serve all winter long. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Slow-Roasted Lamb Shanks with Cannellini Beans
Serves 4 Prep 20 mins (+ resting time) Cooking 3 hours 5 mins
4 Coles Australian Lamb Shanks, French trimmed
1 tbs extra virgin olive oil
1 small brown onion, finely chopped
2 medium carrots, coarsely chopped
6 garlic cloves, crushed
4 thyme sprigs
1 tbs tomato paste
3/4 cup (185ml) dry white wine
2 cups (500ml) salt-reduced chicken stock
400g can cannellini beans, rinsed, drained
1 tsp thyme leaves
1 cup watercress sprigs
1/2 lemon, zested
Extra virgin olive oil, extra, to drizzle
1. Preheat oven to 150°C (130°C fan-forced). Pat the lamb dry with paper towel and season with salt and pepper. Add oil to a large heavy-based casserole pan and heat over medium-high heat. Add the lamb and cook, turning as needed, for 8-10 mins or until brown all over. Transfer lamb to a large plate.
2. Pour off all but 2 tsp fat in the pan. Reduce heat to medium and add the onion, carrots, garlic and thyme sprigs. Cook, stirring often, for 4 mins or until the vegetables brown slightly. Add the tomato paste and cook, stirring, for 2 mins or until the tomato paste deepens in colour and begins to stick to the base of the pan. Add the wine and stir, scraping the bottom of the pan. Add the stock, then return the lamb to the pan. Bring to a simmer.
3. Cover the pan and cook in the oven for 11/4 hours. Turn the lamb and cook, covered, for 1 hour. Uncover and cook for a further 20 mins or until lamb is tender. Transfer the lamb to a clean plate and loosely cover with foil. Set aside to rest.
4. Skim off any fat from the surface of the liquid in the pan. Remove and discard the thyme sprigs. Stir in the beans and thyme leaves and place the pan over medium heat. Cook, stirring occasionally, for 8-10 mins or until the beans are heated through. Season.
5. Spoon the bean mixture into a rimmed serving platter. Add the lamb and top with watercress and lemon zest. Drizzle with extra oil to serve.
Swap me: To make this dish without wine, swap it for extra salt-reduced chicken stock.
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HOW TO COOK LAMB WITH WHITE BEANS RECIPE |SIMPLE AND EASY #ARABICRECIPES#LAMBRECIPES
HOW TO COOK LAMB WITH WHITE BEANS RECIPE , HOW TO COOK LAMB EASY & SIMPLE RECIPE , BEST AND DELICIOUS FOOD
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