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.
Toss your lamb stew meat in the flour mixed with
b>meat and spices, then onion. 30 minutes on high with lamb and
aute chopped onions, diced garlic, lamb meat, salt, and spices in olive
Wash green beans and trim off stems. Cut in half and rinse in cold water.
Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
This meal is best when served hot with plain rice.
Combine 3 cups chopped onions, lamb, and 2 cups water in
he lamb with salt and black pepper, and brown the meat well
plastic bag, toss the meat in flour, salt and pepper
edium bowl.
Add the lamb and stir to coat with
Heat oil in dutch oven over medium heat.
Add onion and saute until translucent.
Add garlic and saute 2 minutes.
Add meat and cook 10 minutes until brown.
Add water and wine.
Cover, reduce heat, and simmer 1 hour.
Cut carrots and potatoes into chunks.
Quarter mushrooms.
Add rest except herbs.
Cover.
Cook medium heat for 30 minutes.
Add herbs.
Simmer 2 minutes.
arge pot and brown the lamb cubes, apprx 10 minutes add
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.
n large pot and brown lamb meat about 20 min or until
ase. Brown half of the meat in the hot oil and
nd add lamb over medium heat. Cover and brown meat, stirring occassionally
In a large saucepan cook the lamb and onion in hot oil until the meat is brown.
Stir water, dried tomatoes, Italian seasoning, salt, and pepper into the saucepan. Bring to boiling; reduce heat. Simmer, covered, about 45 minutes or until the meat is nearly tender.
Stir mushrooms, green beans, carrot, and pasta into meat mixture. Return to boiling; reduce heat. Simmer, covered, for 15 minutes more or until meat, vegetables, and pasta are tender. Stir in tomato sauce; heat through.
Cook lamb in water for about 20 minutes.
Add seasonings and simmer together until meat is tender.
Remove bay leaf.
I use crock-pot.
dd Onion, Garlic, Chiles, and Lamb. Saute for 4-5 minutes
dd the beef liver and lamb stew meat and cover; simmer for 20
Mix flour, salt and pepper in bag; add lamb and shake to coat.
In Dutch oven, melt butter.
Add lamb and any flour left in the bag.
Brown over med heat.
Add potatoes, carrots, onion, green pepper, apple, tomatoes and water.
Heat to boiling.
Add curry powder, boullion, cinnamon and cloves.
Reduce heat; cover and simmer for 1-1/2 hours, until vegetables and meat are tender.
Remove cloves.