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
Family Dinner in Minutes | Veggie-Packed Pasta
Welcome to another mouthwatering episode! In this video, we're whipping up a quick and satisfying 30-minute family-size veggie-packed pasta dinner that will have everyone at the table begging for more. Join me as we combine the freshness of vibrant vegetables with the comforting goodness of pasta, creating a dish that's nutritious, delicious, and perfect for busy weeknights.
Get ready to dive into a flavorful medley of linguini (or your pasta of choice), diced onions, fragrant garlic, tender broccoli florets, crisp lettuce, snipped green beans, juicy cherry tomatoes, cracked black pepper, zesty lemon zest, aromatic fresh dill, a bunch of parsley, sweet peas, and a touch of olive oil. But wait, there's more! We'll be adding a secret ingredient that takes this dish to new heights—nutritional yeast, or as we affectionately call it, nooch or even better Hippy Fish Food. :)
Recipe: 30-Minute Family Size Veggie-Packed Pasta Dinner
Ingredients:
1 package of dry linguini, spaghetti, or other pasta
2 medium onions, diced
8 garlic cloves, chopped
1 head of broccoli, trimmed and cut into florets and stalk
2 heads of baby gem lettuce or 1 large romaine lettuce, chopped
1 300g package of fine green beans, snipped
12 cherry tomatoes
2 tablespoons cracked black pepper, fresh
Zest of 1 lemon
1 tablespoon fresh dill, chopped
1 300g bunch of parsley, chopped
1 cup peas, fresh or frozen
1/2 cup olive oil
Salt, to taste
Ground pepper, to taste
1/2 cup nutritional yeast (nooch), or more according to preference
Instructions:
Start by bringing a large pot of water to a boil for the pasta.
While the water is heating up, prepare the vegetables. Chop the onions, garlic, broccoli, lettuce, and parsley. Snip the green beans, and halve the cherry tomatoes (or leave whole).
Once the water is boiling, add the pasta and cook according to the package instructions.
About halfway through the pasta cooking time, add the green beans to the boiling water. Bring it back to a boil and then add the broccoli. Cook until the pasta is done. Make sure to reserve some of the pasta water before straining.
While the pasta and vegetables are cooking, heat a medium saucepot over medium-high heat. Add the olive oil, diced onions, and chopped garlic. Sauté for a couple of minutes until the onions are translucent and fragrant. Add about 3-4 ladles of pasta water to the pot along with ½ cup of nooch and stir together and turn off the heat.
Lastly, add the peas to the mixture. The residual heat will cook the peas just enough to retain their vibrant color and crunch.
Now, it's time to assemble the dish, combine the cooked pasta, green beans, broccoli, sautéed onions and garlic, chopped lettuce, cherry tomatoes, cracked black pepper, lemon zest, fresh dill, and chopped parsley.
Toss everything together to coat evenly. Season with salt and ground pepper to taste.
For an extra burst of flavor, sprinkle in the nutritional yeast (nooch) and give it a good mix.
If the dish seems a bit dry, add some of the reserved pasta water to moisten it and create a light sauce.
Serve the veggie-packed pasta dinner hot and enjoy!
This recipe combines the freshness of vegetables with the comforting goodness of pasta, all in just 30 minutes. It's a perfect meal for a busy weeknight when you want something quick, nutritious, and absolutely delicious. Bon appétit!
Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
Printable Version:
MORE DINNER RECIPES:
Greek Moussaka:
Eggplant and Meat Cake:
Honey Soy-Glazed Salmon:
Garlic Shrimp:
Meat Buns:
Mushroom Risotto:
My favorite kitchen equipment and camera gear:
Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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