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.
0 minutes on high with lamb and onion, then 15 minutes
ver medium-high heat. Coat lamb with flour and cook in
Combine 3 cups chopped onions, lamb, and 2 cups water in
et aside.
Sprinkle the lamb with salt and black pepper
edium bowl.
Add the lamb and stir to coat with
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
Toss your lamb stew meat in the flour mixed
Coat lamb pieces with a mixture of
In a large saucepan over medium heat, mix the beef broth, lamb, parsley, and thyme. Season with salt and pepper. Cover, and cook 30 minutes, stirring occasionally.
Stir potatoes, carrots, and onion into the lamb mixture. Cover, reduce heat to low, and cook 90 minutes, until all the vegetables are tender.
In a small bowl, mix the flour and oil until smooth. Stir into the stew mixture, and cook 5 minutes, until thickened.
In 4 quart crock pot, layer potatoes, onion, and raisins.
In a bowl, combine cumin, salt, and cayenne. Add lamb and toss to coat.
Place lamb on top of potatoes. Add tomatoes with juice.
Cover and cook for 8-10 hours on low.
Stir in chickpeas during the last 5 minutes of cooking.
Serve sprinkled with cilantro.
cup water; stir into stew.
Cook over medium heat
arge pot and brown the lamb cubes, apprx 10 minutes add
arge bowl.
Toss the lamb in the flour to coat
ven heat oil and add lamb over medium heat. Cover and
Cook lamb in water for about 20 minutes.
Add seasonings and simmer together until meat is tender.
Remove bay leaf.
I use crock-pot.
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.
Saute ground lamb in olive; pour off fat.
Put in Dutch oven. Add chickpeas.
Saute mushrooms, celery and onions in olive oil. Add to lamb stew; add tomato sauce.
Add garlic, basil, oregano, salt and pepper.
Add green beans, yellow pepper and tomato.
Cook 45 minutes on medium-low.
Put in bowls.
Drizzle with olive oil. Serve with salad and crusty bread.
Prepare noodles according to package directions.
Heat oil in large heavy-bottomed pot over medium heat. Add lamb, half at a time, and brown on all sides. Remove when done. Add leeks, garlic and wine to pot and scrape up browned bits on bottom of pot. Cook for 2 minutes, stirring occasionally. Add tomatoes, broth, pepper and rosemary. Bring to a simmer. Return lamb to pot. Cover and cook over low heat for 1 hour. Stir in green beans and salt.
Serve over noodles.