From rcowdrey@telusplanet.net Wed Mar 7 14:46:42 2001 Date: 3 Mar 2001 04:08:08 GMT From: Robin Cowdrey Newsgroups: rec.food.recipes Subject: Lamb Stew (5) Collection Followup-To: rec.food.cooking, rec.food.recipes > i would like to receive any recipes for lamb stew Lamb Stew With Pearl Barley Greek Lamb and Bean Stew Lamb Stew Lamb Vegetable Stew Over Garlic Mashed Potatoes Mediterranean Lamb and Squash Stew Lamb Stew With Pearl Barley 4 10-ounce leg of lamb steaks 2 tablespoons vegetable oil 2 russet potatoes (about 18 oz); peeled; cut into 3/4-inch pieces 4 large carrots; peeled; cut into 3/4-inch pieces 2 medium onions; peeled; quartered 1 medium turnip; peeled; cut into 3/4-inch pieces 1 bay leaf 1 tablespoon chopped fresh thyme 10 cups (about) chicken stock 4 russet potatoes (about 2 1/4 lb); peeled, quartered 1/2 cup pearl barley 1 cup chopped green onions Sprinkle lamb with salt and pepper Heat oil in heavy large pot over medium-high heat. Working in batches, brown lamb on all sides, 8 minutes. Transfer lamb to bowl. Stir potato pieces, carrots, onions, turnip, bay leaf and thyme in pot to coat. Return lamb to pot. Add enough chicken stock to cover ingredients, about 6 cups. Bring to boil. Reduce heat to medium low. Cover; simmer 20 minutes, stirring occasionally. Uncover; simmer until liquid is slightly reduced, stirring occasionally (potato pieces will thicken liquid), about 20 minutes. Add quartered potatoes; simmer until potatoes are just tender, about 20 minutes longer. Meanwhile, bring 4 cups stock to simmer in heavy large saucepan. Add barley Cover and simmer over medium heat until barley is tender, about 35 minutes. Stir barley mixture into stew. If necessary, simmer until slightly thickened, about 5 minutes. Add green onions. Season with salt and pepper. Divide lamb steaks among 4 large bowls. Spoon stew over. Contributor: O'Conor Don Pub - Bon Appitit Yield: 4 servings Greek Lamb and Bean Stew 2 cups dried large lima beans 2 tablespoons oil 1 pound lean boneless lamb; cut in 1-inch pieces 1 Spanish onion; chopped 4 cloves garlic; minced 1 tablespoon dried oregano 1/2 tablespoon hot pepper flakes 1 can (19 oz) tomatoes; chopped 1 teaspoon salt 1/2 teaspoon pepper 1 each large red and green pepper; chopped 1/2 cup Kalamata olives; rinsed 1/4 cup fresh parsley; chopped Sort and rinse beans. In large saucepan, bring beans and 8 cups cold water to boil; cover and cook for 15 minutes. Drain and return to pot. Add 8 cups water; bring to boil. Reduce heat and simmer; partially covered, for 45 minutes or until tender. Drain. Meanwhile, in large Dutch oven, heat half of the oil over high heat; brown lamb, in batches if necessary. Transfer to plate. Add remaining oil to pan; reduce heat to medium. Add onion, garlic, oregano and hot pepper flakes; cook, stirring, for 5 minutes or until softened. Return meat to pan along with any juices. Add tomatoes, salt and pepper; bring to boil. Reduce heat, cover and simmer for 45 minutes. Add beans, red and green peppers, olives and about = cup water to make sauce like consistency. Bake, covered, in 350 F oven for about 40 minutes or until lamb is tender. (Stew can be cooled in refrigerator and stored in airtight container for up to 3 days or frozen for up to 1 month). Stir in parsley. Total fat: 55 g Contributor: Canadian Living Magazine Yield: 4 servings Lamb Stew 1/4 teaspoon saffron threads 2 cups chicken stock 1 boneless lamb shoulder; about 3 pounds 3/4 teaspoon salt 1/2 teaspoon pepper 3 tablespoons vegetable oil 1 onion; chopped 1 tablespoon paprika 1 teaspoon cinnamon 1/4 cup all-purpose flour 1 cup white wine; kosher if desired 3 cups pearl onions; peeled 1 cup golden raisins Stir saffron into stock; set aside. Cut lamb into 1 1/2 inch cubes, trimming off fat. Season with salt and pepper. In Dutch oven, heat 1 tablespoon oil over medium-high heat; brown lamb, in batches and adding up to 1 tablespoon of the remaining oil as needed. Remove to plate. Add remaining oil to pan; cook onion, paprika and cinnamon over medium heat, stirring often, for 5 minutes or until starting to turn golden, adding 1/4 cup water if necessary to prevent burning. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in stock mixture and wine; bring to boil. Return lamb and any juices to pan. Reduce heat, cover and simmer for 45 minutes. Add onions; cook for 45 minutes or until lamb is almost tender. re-Add raisins; simmer, uncovered, for 15 minutes or until slightly thickened and lamb is tender. Contributor: Canadian Living Yield: 6 servings Lamb Vegetable Stew Over Garlic Mashed Potatoes 3 teaspoons vegetable oil 12 ounces trimmed leg of lamb; cut into 1-inch pieces 3 tablespoons flour 1 cup pearl onions 2 teaspoons minced garlic 1 1/2 cups sliced mushrooms 1 1/2 cups chopped leeks 1 cup sliced carrots 1 cup chopped green or yellow peppers 3/4 cup sliced zucchini 1/4 cup tomato paste 1/3 cup red or white wine 2 cups chopped tomatoes 2 cups beef or chicken stock 2 teaspoons dried rosemary 1 bay leaf ----Mashed Potatoes---- 1 1/2 pounds potatoes; peeled and quartered 1 tablespoon margarine or butter 1 tablespoon minced garlic 1 cup chopped onions 1/2 cup chicken stock 1/3 cup light sour cream 1/4 teaspoon ground black pepper In large nonstick saucepan, heat 2 teaspoons of the oil over medium-high heat. Dust the lamb cubes in the flour and add to the saucepan. Cook for 5 minutes or until well-browned on all sides. Remove lamb from saucepan. Blanch the pearl onions in a pot of boiling water for 1 minute; refresh in cold water and drain. Peel and set aside. In same saucepan, heat remaining 1 teaspoon oil over medium heat; add garlic, mushrooms, leeks, carrots, green peppers, zucchini and pearl onions. Cook for 8 to 10 minutes or until softened and browned, stirring occasionally. Stir in tomato paste and wine. Return lamb to saucepan along with tomatoes, beef stock, rosemary and bay leaf. Bring to a boil, cover, reduce heat to medium-low, and simmer for 25 minutes or until carrots and meat are tender. Meanwhile, put potatoes in a saucepan with water to cover; bring to a boil and cook for 15 minutes or until tender when pierced with the tip of a knife. In nonstick skillet, melt margarine over medium heat; add garlic and onions and cook for 4 minutes or until softened. Drain cooked potatoes and mash with chicken stock and sour cream. Stir in onion mixture and pepper. Place potato mixture on large serving platter and pour stew over top. Note: Substitute stewing beef or veal for lamb. Contributor: Rose Reisman's Enlightened Home Cooking Yield: 4-6 servings Mediterranean Lamb and Squash Stew 1 pound boneless lamb shoulder 1/2 teaspoon pepper 2 teaspoons oil 1 onion; chopped 1 clove garlic; mashed 1/2 teaspoon paprika 1-1/2 cups beef stock 1-1/2 teaspoons dried mint 1 teaspoon lemon rind; grated 2 cups butternut or buttercup squash; peeled and cubed 1/2 pound green beans; trimmed 1 tablespoon red wine vinegar Trim fat from lamb; cut into bite-size pieces. Sprinkle with pepper. In Dutch oven, heat oil over medium-high heat; brown lamb, in batches, for 5 minutes; transfer to plate. Reduce heat to medium; cook onion, garlic and paprika for about 4 minutes or until softened. Add stock, mint and lemon rind; bring to boil, scraping up brown bits. Add lamb; reduce heat; cover and simmer for 1 hour. Stir in squash; cover and simmer for 15 minutes or until lamb is tender. Meanwhile, cut beans into 1-inch pieces, add to stew and simmer for 12 to 15 minutes or until tender-crisp. Stir in vinegar. Contributor: Canadian Living Magazine Yield: 4 servings -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.