Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
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Lamb Vegetable Stew Video Recipe cheekyricho
Video Cooking Demonstration and Recipe for Lamb Stew with Vegetables. A one pot dinner that can be cooked ahead and reheated later, it freezes well. We hope you give this easy , budget friendly, nutritious tasty stew a try. You can even puree it in a a blender for the baby. This a very economical stew easily serving 6 people and left overs can be reheated and served on toast for brekkie!
INGREDIENTS:
500 grams lamb chops
30 grams vegetable oil
75 grams bacon
400 grams tinned tomatoes
400 grams water
50 grams mushrooms
100 grams corn cuts
1120 grams onion
10 grams spring onion
150 grams zucchini
150 grams carrot
50 grams celery and leaves
40 grams flour
400 grams potatoes
50 grams kumera
200 grams pumpkin
30 grams bbq sauce
2 cloves garlic
2 stock cubes
salt and ground pepper to taste
METHOD:
Dredge the boned and defatted meat in flour.
Fry off bacon over medium heat in oil add meat and flour and cook until sealed.
Add potatoes and other vegetables that have been peeled cubed int o 2cm dice.
Add tomatoes and water and stir well.Stir until bubbly hot. Place the bones from chops into stew. Once cooked these will be removed and discarded.
Place lid on and reduce to very slow simmer for about an hour, stirring occasionally. remove bones, adjust seasoning and serve.
Suggested accompaniments, steamed rice, pasta, cheekyricho home baked bread and cheekyricho home made butter.
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How To Make Lamb Soup with Bones and Vegetables (Uzbek Shurpa) | Fabulous Recipes
How to make Lamb Soup with Bones and Vegetable video recipe by Fabulous Recipes will show you one of the ways to make the best, aromatic lamb stew or soup with bones and vegetables. Please read further down for more details.
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Ingredients:
Lamb Legs - Lamb Shanks - Bones
1 Large Onion (Finely Chopped)
2-3 Peppers (Finely Chopped)
3-4 Small Carrots (Sliced)
1 Can of Chickpeas
Bay Leaves
Salt and Black Pepper to Taste
Scallions
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OMG! Italian Style Rich lamb stew with honey and caramelised onion
The best stew you will ever taste. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat.
Lamb is becoming a more fashionable red meat as it’s a healthier meat as it contains many vitamins, minerals and B12. Try and buy grass fed and it will also have the heart healthy omega 3 fatty acids.
But enough about health, this recipe is about taste. If you like those rich casserole stews, then look further, this is a complete meal cooked in one pot. The slow cooking process tenderises the meat and develops the flavour.
A complete meal because it has carrots, peas, potatoes all built in. The best part is that it will taste even better the next day, so make a big pot. It’s also easy to freeze for ready made meals when you’re short on time. I usually place them in glass storage containers and then microwave them or add a splash of water in a saucepan and reheat on very low heat.
For the wine, make sure you buy a full bodied wine, like a shiraz or cabernet sauvignon. Do not go crazy on the price but don’t skimp either, the quality of the wine will affect the sauce. It is a red wine sauce after all.
As an option, I like to serve it with a crusty toasted bread, rubbed with a clove of garlic for that extra flavour. This is of course optional. Sprinkle some freshy chopped parsley or you can even use the celery leaves to add colour and freshness before serving.
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EASY Slow Cooked LAMB STEW Recipe with Harissa!
A brilliant dark & spiced lamb stew that is bound to become your newest winter warming recipe! The recipe comes from my new cookbook which you can order here:
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EASY LAMB STEW | LAMB STEW RECIPE | STEW
How to make the easiest yet delicious lamb stew for the family. This stew is my own creation based on spices and herbs that I like, meaning I developed the recipe myself! So for those who are wondering it’s neither Asian nor European, it may have ingredients from Asia and Europe but it has got nothing to do with those areas..
INGREDIENTS
☘️Lamb shoulder or leg 880g
☘️Hot water 600ml
☘️Smoked paprika 1 Tsp
☘️Thyme 3/4 Tsp
☘️Black pepper 1/2 Tsp
☘️Cumin ground 1/2 Tsp
☘️Clove ground 1/2 Tsp
☘️Coriander ground 1/2 Tsp
☘️Carrot 1 1/2 cut into rough equal chunks
☘️Potatoes 3 medium cut into rough equal chunks
☘️Onion 1 small thinly chopped
☘️Garlic 2 minced
☘️Tomatoes 2 medium skinless cut thinly
☘️Salt
☘️Chili flakes 1/4 Tsp
☘️Worcestershire sauce 1/2 tbsp
☘️Gravy thickener 1/2 tbsp (I use my
homemade one
☘️Tomato paste 1/2 tbsp
☘️Olive oil 3 tbsp
☘️Chicken broth powder 1 1/2 tsp
METHOD
-Heat up 3 tbsp of olive oil on medium-low
heat
-Add the chopped onion and crushed
garlic, cook for a 3 minutes
-Add Worcestershire sauce and cook for
1 minute
-Add smoked paprika,coriander,black
black pepper, thyme ,cumin,clove
Chili flakes, cook for 3 minutes
-Add the 880g lamb,cook for 8 minutes
-Add 2 medium skinless tomatoes, stir and cook for 5 minutes
-Add the tomato paste, stir and cook for
1 minute
-Add the chicken broth powder plus 600ml
hot water
-Cover and cook for 35 minutes
-Add the gravy thickener mix fast so that it
does not form lumps, add salt cook for 5
Minutes
-Add the potatoes cut in chunks and the
Carrots, cook for 20 minutes
-Serve and enjoy
#STEW#LAMBSTEW