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
1MIN CUMIN LAMB #SHORTS #WOK
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Delicious Lamb-Rice recipe for comfort and healthy eating at home, made with simple ingredients!!!
This is a great delicious dish that is healthy and easy to make. It can be enjoyed at any time and is perfect for special occasions like birthdays or family dinners.
Ingredients for the lamb:
• 1kg lamb meat, small pieces
• half a cup of olive oil
• 2 medium size onions
• 3 tbsp fried onions
• 2 tbsp garlic/ginger paste
• 2 tbsp tomato pure
• 2 tbsp salt
• 2 cumin powder
Ingredients for the rice:
• 4 cups long basmati rice, soak it for 30 minutes
• Salt to test
• 3 tbsp cumin powder
• 3 cups of boiled water
Instructions:
Add 3 cups of water to the meat, then add salt to test and 3 tbsp cumin powder. Add rice and bring to boil on high heat for 5 minutes, then on medium heat for 15 minutes till water soaks. In the end, cover the rice with a colin foil and leave it on low heat for 10-15 minutes to steam.
Steamed Roasted Lamb Shanks / easiest Recipe/village style /old school /#haleema'skitchen
Beautiful and tender lamb shanks. A much required dish from the qurabani ka meat. It could be best for the home festivities.
Softened butter almost 5tbs
Kachri powder 2tbs
Ginger fresh almost 1 medium sized bud
Small onion
Garlic cloves of 1 flower
Black pepper seeds
Chilli green red fresh
Sesame seed 1tbs
Salt 1tbs
Red chilli powder 1tbs
Cumin powder/seeds
Coriander powder1tbs
Butter milk 1cup
Hot sauce 5tbs
Turmeric 1tbs
Kasuri meethi 1tbs
For streaming
If you have a steamer it is ok but if you dont have dont worry.
Take a big cooking pot add water almost 5tbs. In water afd cumin seed salt and Cinnamon stick
Take one strainer commonly use for straining the oil from frying stuff.
Place a pot of e medium size on the big cooking pot. On the pot place the strainer and in the strainer place the marinated shanks.
Now cover the pot with aluminum foil and then wi5h lid for 2 hours.
Yes its a little tricky and messy trust me ot worths your efforts.
For rice
2 glass rice soaked for 1 hour
Small onion sliced
Salt
The stew left from the steamed shanks
Dryfruits of your choice
Slow Cooked Fusion Turkish Style Lamb by SooperChef
Presenting you this utterly delicious Slow Cooked Turkish Style Lamb that is completely irresistible. This soft and juicy meat along with rice will melt in your mouth like anything. Try out this unique Slow Cooked Fusion Turkish Style Lamb and let us know how it turned out.
#TurkishStyleFood #SlowCookedLamb #SooperChef
Slow Cooked Fusion Turkish Style Lamb
Ingredients for Meat Preparation:
Lamb meat 3-4 legs
Yogurt 1 cup
Red chili powder 1 tbsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
Cumin powder 1 tbsp
Coriander powder 1 tbsp
Garam masala powder 1 tsp
Papaya paste 1/4 cup
Green chili paste 1 tbsp
Mace powder 1/2 tsp
Nutmeg powder 1/2 tsp
Oil (for frying) as required
Foil paper (for steaming)
Ingredients for Rice:
Oil 1/2 cup
Soaked Rice 2 cups
Onion (Sliced) 1 cup
Star anise 3
Cinnamon stick 1
Bay leaf 1
Water 4 cups
Salt 2 tsp
Ingredients for Assembling:
Prepared rice
Steamed meat
Dough as required
Egg wash as required
Nigella seeds as required
Directions for Meat Preparation:
1. On a board place lamb meat pieces and prick with fork.
2. In a bowl add yogurt, red chili powder, salt, ginger garlic paste, cumin powder, coriander powder, garam masala powder, papaya paste, green chili paste, mace powder, nutmeg powder and mix well. pour the prepared marinade over lamb meat pieces and marinate overnight.
3. Now in a pot heat oil and add marinated meat, and fry for 4-5 minutes or until golden brown in color.
4. Now cover the fried lamb pieces in foil paper. Steam it for about 1 hour for low medium flame.
5. Reserve the released stock for later use.
6. Your juicy lamb meat is ready. Set aside.
Directions for Rice Preparation:
7. In a pot heat oil and add onion, cook until translucent.
8. Now add star anise, cinnamon stick, bay leaf and cook for a minute.
9. Add water, salt and bring it to boil.
10. Add rice and cook until 80% water has been absorbed.
11. Now cover with lid and steam over low flame for 10-15 minutes. Your Rice are ready.
Directions for Assembling:
12. In a platter add a layer of rice and top it with steamed meat.
13. Cover the platter with dough. Brush egg on it and sprinkle nigella seeds on top.
14. Now bake it for 10 minutes over 200 degrees. Take out of the oven and cut the dough from the edges and remove it. pour the reserved stock over the meat and rice.
15. Your Slow Cooked Fusion Turkish Style Lamb is ready.
preparation time: 15-20 mins
cooking time: 2 hrs 30 mins
servings: 5-6
This Slow Cooked Lamb & Rice BLEW MY MIND ????
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Yemeni Zurbian is one of the best lamb and rice dishes that I've ever tried. Spiced lamb is braised until tender, then layered with potatoes and two kinds of rice, before being topped with crispy fried onions. Once covered in the Spicy Zoug chilli sauce, it's impossible to resist
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0:00 Intro
0:30 Yemeni Hawaij Spice mix
1:51 Braising the Meat
4:43 Preparing Zhoug Chilli Sauce
6:13 Fried onions
7:46 Braising Continued
8:16 Making 2 types of rice
10:14 Final Assembly
11:41 Taste Test & Outro
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Ingredients:
Hawaij:
2 Tbsp Cumin
2 Tsp Black Peppercorns
2 Tsp Green Cardamom
1 1/2 Tsp Coriander Seeds
1/4 Tsp Cloves
1 Inch piece of Cinnamon
Braised Lamb:
2 Kg Lamb Shoulder
350g Onions
350g Tomatoes
8 Garlic cloves
4 Bay leaves
3 Tbsp Hawaij
4 Tsp Salt
4 Tbsp Vegetable oil
1.5L Lamb or beef Stock
750g Potatoes
Zoug/Sahawiq:
10 sprigs coriander
4 Green Onions
3 sprigs mint
3 Green Chillies
2 Mild Green Peppers
1 Plum tomato
1 clove garlic
1/2 Tsp salt
140 ml Lemon juice
Fried onions:
750g Onions
750ml Vegetable Oil
White rice:
3 Cloves
2-3 Bay Leaves
2 1/2 Cups Basmati Rice
1 Tbsp Onion Oil
1 Tsp salt
1/2 Tsp peppercorns
Pinch of saffron
Lamb Spiced rice:
1 1/2 Cups Basmati Rice
50g Yogurt
Green liquid from Sahawiq
Lamb stock
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Directions:
To prepare the meat:
1- Mix the salt, Hawaij and 2 Tbsp Vegetable oil into a paste, then coat the meat in it
2- Add 1 Tbsp of oil to a pan, then sear the meat in it on all sides, until evenly browned
3- Place the meat in your braising vessel, then add 1 Tbsp of oil to the pan
4- Finely chop the onions and tomatoes, and thinly slice the garlic. Add them to the pan over medium heat and deglaze it
5- Cook the vegetables until they start to caramelize then evenly spread over the meat
6- Pour stock over the meat and add the bay leaves then cover. Bake at 180c for 2.5-3 hours until the meat is tender
7- When done, slice the potatoes into large chunks, then place in the dish, and cook for 45 minutes more
To make the Sahawiq:
1- Roughly chop the vegetables, then place in a blender or food processor with the salt
2- Process until very finely chopped then pour into a strainer
3- Allow most of the liquid to strain off till it starts to clump together (Keep the green liquid)
4- Add the lemon juice to the vegetables and then refrigerate until needed
To make the fried onions:
1- Slice the onions very thin, then place them in a cold pan
2- Pour over the oil and turn the heat to high
3- Allow the oil to come to frying temperature, then continuously stir the onions until they brown
4- Once browned sufficiently, pull out the onions and drain them then place on paper towels
5- Salt while hot and change the towels once they become saturated with oil
To make the white rice:
1- Fill a pot with water and bring to a boil, then add the spices (excluding saffron) and oil
2- Wash your rice thoroughly, then add to the pot, and boil for 5 minutes
3- Once boiled strain the rice, to remove all liquid
To make the spiced rice:
1- Strain the stock out of the braising dish, leaving behind all of the meat and potatoes
2- Add the yoghurt and green liquid to the stock, then mix well
3- Wash the rice thoroughly and add to the pot, and bring to a boil
4- Boil for 5 minutes then strain
Final assembly:
1- Place the saffron in a small bowl, then pour over some boiling water. Muddle it and let rest for a minute
2- Remove the meat pieces from the dish, and place them ontop of the potatoes
3- Add on the brown rice, spreading it in an even layer
4- Add on the white rice, spread evenly, then pour over the saffron
5- Place the lid back on top then bake for another hour
6- To serve, flip the pot upside down, or layer the rice, then meat, then cover with fried onions and almonds