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
Brown lamb and garlic in hot oil.
Add sherry and enough water to barely cover lamb, bay leaf, basil, oregano, pepper and allspice.
Simmer 1 hour.
Add rest of ingredients, except cornstarch and water, and simmer until vegetables are tender.
If stew needs thickening, combine 2 tablespoons cornstarch with 2 tablespoons water and add to stew while stirring.
This recipe can also be used for beef stew.
il for browning meat).
Saute chopped onions, diced garlic, lamb meat
ver medium-high heat. Coat lamb with flour and cook in
edium bowl.
Add the lamb and stir to coat with
et aside.
Sprinkle the lamb with salt and black pepper
he garlic and continue stirring for 2 mins. Set onion and
Toss your lamb stew meat in the flour mixed
nion, Garlic, Chiles, and Lamb. Saute for 4-5 minutes, until onions
arge bowl.
Toss the lamb in the flour to coat
Combine 3 cups chopped onions, lamb, and 2 cups water in
ven heat oil and add lamb over medium heat. Cover and
cup water; stir into stew.
Cook over medium heat
arge pot and brown the lamb cubes, apprx 10 minutes add
Coat lamb pieces with a mixture of
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.
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.
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.
Sprinkle lamb with 1/2 t salt