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
Veggies in Peri Peri Sauce with Herbed Brown Rice Recipe | Chef Sanjyot Keer | Your Food Lab
Written recipe for Veggies in peri peri sauce with herbed brown rice
Prep time: 30 minutes
Cooking time: 30 minutes
Serves: 6
For peri peri mix
Ingredients:
• Red chilli powder 1 tbsp
• Garlic powder 1 tsp
• Black salt 1 tsp
• Powdered sugar 1 tsp
• Cinnamon powder ½ tsp
• Dried Oregano 1 tsp
• Ginger powder 1 tsp
Method:
• Mix all the spices, it can be stored in jar keeping it in a cool, dry and hygienic place.
For veggies in peri peri sauce
Ingredients:
• Oats 4 tbsp
• Oil 1 tbsp
• Garlic 1 tbsp (chopped)
• Milk 300 ml
• Salt to taste
• Peri peri mix 3 tbsp
• Veggies:
1. Carrots ½ cup (diced)
2. Sweet corn ½ cup
3. Broccoli florets ½ cup (blanched)
4. Red bell pepper ½ cup (small diced)
5. Mushroom ½ cup (sliced)
• Paneer 150 gm (cubes)
• Parsley 1 tbsp (chopped)
Methods:
• Grind the oats in a grinder to make a fine oats powder.
• Set a deep pan or wok on medium heat, add oil, oats powder and cook it for a minute, add garlic and sauté for a minute, add milk slowly and gradually and whisk well ensuring no lumps, cook for 3-4 minutes.
• Add salt to taste, peri peri mix, stir and cook for 2-3 minutes, add veggies, stir and cook for 5-7 minutes, add paneer, stir gently and cook for 2-3 minutes.
• Add freshly chopped parsley and serve hot with herbed brown rice.
For herbed brown rice.
Ingredients:
• Olive oil 1 tbsp
• Mixed herbs 1 tbsp
• Parsley 3 tbsp (chopped)
• Cooked brown rice 2 cups
Ingredients:
• Set a pan on high heat, add oil, mixed herbs and freshly chopped parsley, sauté for few seconds and add the cooked brown rice.
• Stir & cook for 2-3 minutes and serve hot with hot veggies in peri peri sauce.
Join us Here
Facebook -
Instagram -
Twitter -
Follow Chef Sanjyot Keer Here
Facebook -
Instagram -
Twitter -
HONEY GARLIC BUTTER ROASTED CARROTS
Honey garlic butter roasted carrots are the best side dish to add to your dinner table! Buttery, tender carrots roasted with the best honey garlic butter sauce. RECIPE:
Veggies in Tandoori Sauce with Spinach Rice | तंदूरी वेजीस और पालक राइस | Chef Sanjyot Keer
Full written recipe for Spinach rice with veggies in tandoori sauce
Prep time: 25-30 minutes (excluding soaking time)
Cooking time: 20-25 minutes
Serves: 4-5 people
Veggies & tandoori sauce
Ingredients:
OIL | तेल 2 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 1 TBSP
VEGGIES
ZUCCHINI | ज़ुकिनी 1/3 CUP
MUSHROOM | मशरूम 1/3 CUP
BABYCORN | बेबीकॉर्न 1/3 CUP (BOILED)
MIXED BELLPEPPERS | मिक्सड बेलपेपर्स 1/3 CUP
BROCCOLI | ब्रॉकली 1/3 CUP (BLANCHED)
CHILLI FLAKES | चिली फ्लेक्स 1 TSP
BUTTER | मक्खन 2 TBSP
REFINED FLOUR | मैदा 2 TBSP
MILK | दूध 500 ML
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
BLACK SALT | काला नमक 1/4 TSP
ROASTED KASURI METHI | भुनी हुई कसूरी मेथी 1/4 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Set a wok over high flame & once it gets hot add oil into it & let the oil heat well.
Once the oil is hot add in the ginger garlic chilli paste & cook over high flame briefly.
Further add zucchini & mushroom, toss over high flame for a minute & then add in the remaining veggies along with chilli flakes, toss all the veggies over high flame for a minute.
Your tossed veggies are ready, set them aside until you make the tandoori sauce.
Heat a pan well & add butter into it, once the butter melts add in the flour, mix well & cook over low flame until the texture of the flour becomes sandy.
Once the flour becomes sandy, add the milk in three batches while whisking it continuously, make sure there no lumps, whisk the sauce until it becomes smooth.
Once the sauce becomes smooth, add all the powdered spices & stir well, continue to cook the sauce over medium flame for 2-3 minutes then switch off the flame.
To give the sauce a smoky flavour, place a bowl with a small piece of live charcoal over the sauce & pour melted ghee on top of it, cover the pan with a lid & leave it for 2-3 minutes.
Remove the lid after 2-3 minutes & remove the live charcoal too, then switch on the flame & add in the tossed veggies, stir well & cook for 1-2 minutes.
Taste the sauce & adjust salt to your preference, then add chopped coriander over the sauce.
Your veggies in creamy tandoori sauce is ready.
Spinach rice
Ingredients:
SPINACH | पालक 1 BUNCH
MINT | पुदीना 8-10 LEAVES
FRESH CORIANDER | हरा धनिया A VERY SMALL HANDFUL
GREEN CHILLI | हरी मिर्च 2 NOS.
OIL | तेल 1 TBSP
BUTTER | मक्खन 1 TBSP
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GINGER | अदरक 1 TSP (CHOPPED)
ONION | प्याज़ 1 NO. MEDIUM SIZED (SLICED)
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
RED CHILLI FLAKES | रेड चिली फ्लेक्स 1 TSP
BASMATI | बासमती 1.5 CUPS (COOKED)
LEMON JUICE | निंबू का रस 1 TSP
Method:
To blanch the spinach for spinach puree add the spinach into boiling water & let it boil for 15-20 seconds, then transfer the spinach into ice cold water immediately.
Further transfer the blanched spinach into a mixer grinder jar along with mint, coriander, green chilli & grind it into a fine puree.
Now to make spinach rice, add the oil & butter into a hot wok & once the oil gets hot add garlic, ginger & onion, now stir & cook over high flame until the onions turn light golden brown.
Once the onions turn light golden brown, add the spinach puree along with salt, sugar & red chilli flakes, stir well & cook for 3-4 minutes over medium high flame.
Further add the cooked basmati rice & gently stir to coat the rice with spinach puree, cook the rice for 2-3 minutes.
Lastly add the lemon juice & stir well.
Your spinach rice is ready.
#yfl #SanjyotKeer #spinachrice
The Music I use in All my videos -
(Best for independent creators)
Follow us on all platforms:
Facebook -
Instagram -
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook -
Instagram -
Twitter -
Chapters
Intro 0:00
Veggies 0:53
Smoky tandoori sauce 1:39
Veggies in tandoori sauce 3:49
Spinach rice 5:10
Plating 7:29
Outro 8:06
How To Make Spring Chicken Stew With Peas & Herbed Dumplings | Waitrose
This warming chicken stew with dumplings is a wonderful, vegetable-packed autumnal dish which takes just 20 minutes to prepare, making it an easy midweek meal.
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Serves: 4
Ingredients:
½ tbsp essential olive oil
4 chicken thighs
2 carrots, cut into chunks
1 bunch essential salad onions, roughly chopped
2 garlic cloves, sliced
2 tbsp lemon thyme leaves
500ml fresh chicken stock
3 tsp English mustard
50g suet
100g essential self-raising flour
25g pack flat-leaf parsley, finely chopped
190g frozen petit pois
For the full recipe |
__
Follow us:
Twitter |
Facebook |
Instagram |
Pinterest |
More great recipes, ideas and groceries |
Subscribe to our channel for new videos every week
Slow Cooker Beef Stew and Dumplings | Supergolden Bakes
Slow Cooker Beef Stew and Dumplings – this hearty stew topped with herby dumplings is THE perfect comfort food. This easy crockpot beef casserole requires no browning – simply sit back and let your slow cooker do all the work.
I used the Morphy Richards Sear and Stew 6.5L Slow Cooker
(affiliate link)
Find all the details and print the full recipe here:
Find all my family-friendly meals and baking recipes on SupergoldenBakes blog:
Or connect with me here:
Instagram
Facebook
Pinterest
Twitter