Seaon lamb stew meat with salt and pepper and sear in a heavy iron skillet.
Saute all ingredrients until wine in a deep casserole for long enough to soften onions.
Add the lamb pieces once they are well browned all over.
Add wine and orange juice and allow to reduce to 1/4
Add chicken stock to casserole and allow stew to simmer for an hour and a half
Add celery and carrots and simmer for another 15 minutes.
o deglaze pan.
Return lamb to pan with stock and
edium-high heat. Season the lamb with salt and pepper, add
In a stew pot over medium heat, heat
snap-log bag, add lamb and shake to coat.
Rinse the lamb in cold water, pat dry
0 minutes on high with lamb and onion, then 15 minutes
Heat the oil in a saucepan and cook the lamb in batches for 3 mins. Season with salt and black pepper and remove from the pan. Heat the oil again and saute the zucchini, onions, garlic and tomatoes for 3 mins.
Stir in the tomato paste and cook for 2 mins. Add the stock, tomato juice, lamb and olives and simmer for 3 mins. Stir in the chopped oregano and crumbled feta, bring to a boil and season with salt and black pepper. Stir in the feta cubes and garnish with oregano. Serve with bread.
Cut lamb into bite sized pieces.
Season flour with salt and pepper and roll lamb cubes in it.
Heat oil in a pan over medium high heat, brown lamb cubes in oil.
Sprinkle herbs and garlic over lamb and add roughly chopped onion, stock, wine, and tomato sauce.
Season with additional salt and pepper to taste.
Simmer over medium heat for 1-1/2 hours, stir now and again - it has a tendency to stick (although not burn).
Add olives, simmer for half an hour more.
Serve with rice, potatoes, salad, bread, whatever you like. And rest of the wine bottle, of course.
Trim fat from lamb and cut into 1 inch
ver medium-high heat. Coat lamb with flour and cook in
Combine 3 cups chopped onions, lamb, and 2 cups water in
Saute onions and lamb in olive oil.
Add tomato sauce, water, bouillon, oregano, marjoram, pepper, bay leaf and garlic.
Simmer, covered, for 45 minutes.
Add green pepper and eggplant.
Cover and simmer 30 minutes or until vegetables are tender.
Add tomato wedges and olives; simmer 5 minutes.
Ladle into bowls and garnish with sour cream and sprinkle with paprika.
et aside.
Sprinkle the lamb with salt and black pepper
edium bowl.
Add the lamb and stir to coat with
To make the stew:
Heat the oil in
or the patties, combine ground lamb, breadcrumbs, egg, lemon zest, oregano
Heat oil over medium-high heat in heavy soup pot. Brown lamb cubes.
Add potatoes, turnip, parsnip, carrot, salt and pepper and water. Bring to a simmer over medium heat and continue simmering, uncovered, stirring occasionally, until lamb is tender, about 1 1/2 hours.
Skim fat from the liquid, if needed.
Add the leeks and parsley and simmer until the leeks are translucent, about 30 minutes.
Serve stew with bread and butter, and a piece of good cheddar cheese.
dd Onion, Garlic, Chiles, and Lamb. Saute for 4-5 minutes