Nigella Lawson's Greek Lamb Stew | Nigella Bites
Nigella teaches us how to make one of her weekend favourites; her hearty Greek lamb stew with pasta.
For more of Nigella's recipes visit: nigella.com
Like Nigella on Facebook: facebook.com/NigellaLawson/
Follow Nigella on Twitter: twitter.com/Nigella_Lawson
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
EASY LAMB STEW RECIPE | FIJI STYLE COOKING
How to easily make lamb stew with simple ingredients that your family will enjoy. #lambstew #stew #simpleingredients
Moroccan Lamb With Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Lamb Stew Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
My family would make this for a big event. My dad makes a really delicious lamb stew. It has a thick glossy flavorful sauce. Really tender that it falls off the bone and melts in your mouth immediately. This is great on white rice or noodles.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
- 2 pounds of lamb leg
- 2 tbsp of all-purpose flour
- some cooking oil to brown the lamb
- 5 cloves of garlic, crushed
- 5 slices of ginger
- 2 pieces of scallion knots
- 1/2 of a medium size onion, sliced
- 1 star anise [Amazon Link:
- 2 pieces of bay leaves [Amazon Link:
- 1 cinnamon stick [Amazon Link:
- 1/2 tbsp of Sichuan peppercorn [Amazon Link:
- 3 tbsp of sugar
- 1.5 tbsp of tomato paste
- 3 tbsp of soybean paste (Amazon Link:
(Soybean paste can be replaced by one of these 2 ingredients)
Chu Hou Jiang:
Sichuan Dou ban jiang:
- 1.5 tbsp of soy sauce
- salt if needed
- 1.5 liter of hot water
- 2.5 cups of carrot chunks
INSTRUCTION
- Cut the lamb leg into big pieces. It is best to use skin-on lamb leg because the skin has lots of gelatin which will make the sauce extra glossy and it will also give the dish more flavor.
- Wash it to remove the bone dust and dirty impurities. Soak the lamb in clean water for at least 3 hours. This helps to weaken the strong mutton scent.
- 3 hours later, the water turned into a red color. Discard this whole batch of soaking water. Dry the meat with a paper towel. We will brown the lamb later. If the meat is not dry, you will get oil splashed on you.
- Coat the lamb with 2 tbsp of all-purpose flour. If you use skin on lamb, you don’t need to do this because the gelatin in the skin will thicken the sauce.
- Heat up your wok and add some oil. Add your lamb in. Searing also helps to lock the moisture inside the meat so it comes out tender and juicy. Once you think you brown enough surfaces, you can take the meat out.
- If you got any grease left in the wok, you can just use that. If not, add a little more oil. Keep the heat at medium-low. Throw in some crushed garlic cloves, ginger slices, scallion knots, onion slices, star anise, bay leaves, cinnamon stick, and Sichuan peppercorn. Stir until fragrant. Then push all the aromatic to the side. We are going to caramelize some sugar. Just stir on low heat until the sugar turns into a red color. Keep adding 1.5 tbsp of tomato paste, 3 tbsp of Chinese soybean paste (can be replaced with Chu Hou paste or Sichuan Dou ban jiang). Keep adding 1.5 tbsp of soy sauce. Stir to combine all the sauce together. Then mix in the aromatics. Introduce the lamb back into wok. Stir until the seasonings coat the meat.
- You can add water to it and simmer the lamb in the same wok. Make it a one-pot recipe. I like to transfer it into a dutch oven. And fill it up with hot water. Don’t forget to rinse the wok, which has lots of flavors, we don’t want to waste it. Move the ingredients around so they are under the water. Oh, one optional ingredient - a drizzle of dark soy sauce. It is for the color. Cover the lid and bring it to a boil. Turn the heat to low. Keep it at a slight simmer. Let it cook for 2-3 hours.
- Pick out the aromatics and discard them. Add some carrot chunks. And we gonna reduce the broth to half. Just turn the heat to high and let it cook without the lid. I got pretty much liquid in the pot so it takes about 25-30 minutes to evaporate, which is just enough time to cook the carrot until tender. If you don’t have that much liquid, you might need to cover the lid and make sure your carrot is nice and soft. It kind of looks like curry. Before serving, you always want to give it a taste and if you need to adjust something like salt or sugar. Whatever fits your taste.
- serve with rice or noodles. Enjoy!
Unveiling the Secret to Perfect Lamb Stew
This video was created in partnership with the American Lamb Board.
This delicious lamb stew recipe is jam-packed with chunks of braised American lamb, potatoes, and carrots in a tasty broth for an unbelievably tasty meal.
Ingredients for this recipe:
• 4 1-pound American lamb shanks
• 3 tablespoons olive oil
• 1 peeled large diced yellow onion
• 1 large or 2 medium-sized leeks, quarter sliced and rinsed
• 1 cup dry red wine
• ¼ cup all-purpose flour
• 8 cups beef stock
• 6 garlic cloves
• 1 sprig of fresh rosemary
• 5 quartered Yukon potatoes
• 6 peeled extra-large cut carrots
• 1 large peeled extra-large diced celeriac root
• ¼ cup finely minced parsley
• Coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 20 minutes
Cook time: 4 hours
Procedures:
1. Season the lamb shanks on all sides with salt and pepper.
2. Add the oil to a large rondeau or Dutch oven pot and heat to high until it smokes lightly.
3. Place in the lamb shanks, turn the heat down to medium-high and sear on all sides until they are well browned, which takes about 3 to 4 minutes per side.
4. Remove the lamb shanks, add the onions and leeks to the pan, turn the heat to low-medium, and cook while stirring for 25 to 30 minutes or until well browned.
5. Deglaze with red wine and cook over high heat until it is mostly absorbed into the onions.
6. Turn the heat down to low medium and mix in the flour until combined to make a roux.
7. Pour in the beef stock along with the garlic cloves, rosemary sprig, salt, and pepper. Mix to combine.
8. Place back in the lamb shanks, cover the pot, and cook for 2 ½ to 3 hours over low heat or until they easily fall from the bone. USDA recommends lamb reach a minimum internal temperature of 145F with a 3-minute rest.
9. Remove the Lamb shanks and trim the meat away from the bones.
10. Roughly cut the lamb into 1” chunks. Set them aside.
11. Place the trimmed lamb bones back in the pot with the potatoes, carrots, and celeriac root and cook over medium heat until the vegetables are tender, which takes about 30 minutes.
12. Finish by stirring back in the cut-up lamb shank and parsley, and adjust the seasonings with salt and pepper.
13. Serve the lamb stew in a bowl with optional garnishes of chopped fresh parsley or rosemary.