Tender Fall off the Bone Lamb Stew (stewed lamb neck) Caribbean style!
Stew Lamb Neck
Ingredients list
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1kg lamb neck
Drop of oil
1 tsp salt
1 -2 tsp all purpose seasoning
Black pepper
1 tsp mixed herbs
2-3 tbsp green seasoning
1/2 tsp browning (optional)
1/2 tsp celery powder (optional)
1-2 tbsp oil
1-2 tbsp brown sugar
4 -6 cups hot water
2-3 tsp tomato ketchup
1 scotch bonnet pepper
Thyme
More green seasoning (optional)
???? cover on low heat with foil for 2hrs checking occasionally
‼️Always taste and adjust seasonings to your own preference as my recipes only act as a guide. Individual tastebuds are different and substitutions can be made throughout. Terri
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Irish Lamb Stew
Try this easy to do, tasty, hearty recipe at home!
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Copadia Agnina - Ancient Roman Lamb Stew
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Today we prepare ancient Roman lamb stew, called copadia agnina in De Re Coquinaria, the widest source for ancient Roman cooking.
Ingredients:
lamb shoulder
garum
olive oil
white wine
onion
wheat starch
spices (black pepper, cumin, lovage)
cilantro
Garum
Beef Roast and Shallots
Berley Polenta
Ancient Roman Bread
Venison Copadia and Puls
Pork Copadia
Beef Copadia
Another Beef Copadia
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientrome #ancientromanrecipe #ancientromanfood #apicius #derecoquinaria #copadia #lambstew
Cooking the Harvest: Irish Lamb Stew with Guinness
Irish Stew
Adapted from Brian Lagerstrom’s “Comforting One Pot Beef Stew” recipe, along with other sources.
3.5 lbs of boneless lamb shoulder, hard fat cut away, and cut into 1 inch chunks
3 tbsp neutral oil or 2 tbsp neutral oil and 1 tbsp ghee
Generous pinch kosher salt (about 1 ½ tsp)
1 lb carrots, peeled and cut into ½ to 1 inch chunks
1 large onion, cut into 1 inch chunks
1 tbsp mushroom powder (or 4 cups fresh chunked up mushrooms when cooking off carrots and onions)
2 tbsp all purpose flour (I used 1 tbsp – it needed a touch more thickening)
1 quart good quality beef stock
1 can (14 oz) Guinness beer
1 tbsp Worcestershire sauce
4 cups waxy potatoes, cut into 1” chunks
2 bay leaves
½ to 1 tsp dried thyme
2 tbsp dried parsley
1 cup frozen peas
Black pepper to taste
Preheat oven to 500 degrees. Spray a half sheet pan with cooking spray. In large bowl, mix lamb with 2 tbsp oil and salt until well coated. Spread out on sheet pan. Sear in oven for 20-25 minutes, until well browned.
Meanwhile, add 1 tbsp oil to a large dutch oven. Sweat carrots, onions, and mushrooms, if using, with a good pinch of salt, until they soften and start to caramelize, 7-10 minutes.
Add in flour and stir until starting to brown a bit, about 1 minute. If using mushroom powder instead of fresh mushrooms, add it now. Add bay leaf, thyme, beef stock and beer. Bring to a simmer. When lamb is done in the oven, add lamb and any accumulated juices.
Reduce oven temperature to 300. Put dutch oven, covered, into oven, and cook for 1 ½ hours. Add potatoes, remove lid, and cook for another 1 ½ hours, stirring occasionally. Lamb should be fork tender.
Stir in peas, taste for seasoning, adding a generous bit of fresh cracked black pepper.
You can cool overnight to remove fat cap, or just do your best to spoon off the majority of it before serving.
TIMESTAMPS
0:00 Frost comes to the farm
1:21 Gathering ingredients
1:45 Browning Meat in oven
3:20 Prepping veg
5:44 Saute
9:44 Liquids go in
12:06 Into the oven
13:36 Defat the stew
16:02 Serve it up
18:02 Subscribe!
Beef Stew on the Stovetop [ by Lounging with Lenny ]
Beef Stew on the stovetop. This beef stew is the ultimate cold weather dish. Slow cooked beef stew with vegetables and potatoes is delicious. Don’t know how to make beef stew? Just follow my step by step easy beef stew recipe.
Ingredients:
2 lb beef chuck
1 onion
3 celery sticks
1 carrot
5 garlic cloves
6 red potatoes
4 tbsp flour
2 cups dry red wine
1 tbsp tomato paste
1 tsp sugar
4 cups beef stock
2 bay leaves
thyme
rosemary
salt and pepper to taste
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The Best bread Stuffing Recipe:
How to Braise Beef Short Ribs:
Beef Stroganoff:
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