Recipezaar: Lamb/Sheep,Stews recipes

Lamb & Potato Stew

Tue, 13 Feb 2007 16:41:48 -0500

We really enjoy this homey dish. Recipe source: Bon Appetit (March 1985) -- posted by ellie_

Lamb Stew With Lemon and Figs

Thu, 22 Feb 2007 17:22:39 -0500

To me this like a meal in Greece. It's homey and exotic at the same time and something special. The mint yogurt is a personal option. This is a make ahead dish (up to two days)and the best side is couscous. -- posted by Annacia

Braised Lamb With Prunes

Sun, 18 Mar 2007 16:50:27 -0400

The sweetness of the prunes sets off the taste of the lamb beautifully, luscious and comforting. From Silvena Rowe -- posted by lindseylcw

Chinese Mutton Stew

Fri, 23 Mar 2007 23:57:42 -0400

Thrifty and appetizing. Lamb can easily be substituted if mutton is not available. Serve over steamed rice and pass the soy sauce. -- posted by bshemyshua

Lamb Curry

Mon, 26 Mar 2007 20:25:10 -0400

As simple as it gets and absolutely delicious. This tastes very authentic. It is important to use a heavy pan because it is far better to simmer this on the stove top so that the sauce thickens nicely. -- posted by wizkid

Simmering Sunday Lamb Stew

Tue, 27 Mar 2007 22:12:42 -0400

A yummy way to use up leftover lamb. Perfect for a lazy Sunday supper. -- posted by Auntie Mags

Sikbadj

Sun, 15 Apr 2007 15:57:41 -0400

This is one of the sweet ceremonial dishes of North Africa. In Tunisia it is usually made with either dates or sharply flavoured, dark, reddish brown apricots and a fair amount of sugar. It is really simple to make, delicious, and fills the house with aromatic smells. -- posted by wizkid

Lamb's Neck Potjiekos

Tue, 17 Apr 2007 15:36:58 -0400

Loosely based on Cass Abraham's Tomato Bredie, but designed for a proper potjie pot. The Potjie pot is usually placed over a fire or barbecue. (though a large saucepan on the hob will do, honest!). This is a traditional South African stew, usually made with mutton. I adapted it so that you can get the ingredients easily in Britain's lamb-obsessed supermarkets. The longer you leave it cooking, the better it gets. -- posted by Bel's Belly

Braised Lamb Shanks With Glazed Lemon and Orange Slices

Tue, 01 May 2007 11:41:05 -0400

From Supermarket Epicure cookbook. I haven't tried this yet. The recipe states: These slowly cooked lamb shanks are succulent and tender. The meat literally falls off the bone into a slightly sweet tomato sauce flavored with citrus slices, honey and cinnamon. This is dish is ideal for preparing ahead of time as the flavors improve with reheating. *Buy shanks that have some red in the bones. That lets you know they're fresh. -- posted by Oolala

Moroccan Lamb Stew

Mon, 07 May 2007 12:57:22 -0400

I came across this recipe some years ago in a woman's magazine and it has become a huge hit with my family. It takes a while to prepare, but it is well worth it! This recipe makes quite a large batch, so you can freeze some for meals at a later stage. -- posted by Slain's Girl

Irish Stew

Tue, 08 May 2007 12:13:46 -0400

The big debate....should carrots be added to Irish stew ??........well, carrots or not, this is a very easy dish, anda very tasty....best slow cooked........this recipe from Dorinda Hafners Tastes of Britain -- posted by jenny butt

Traditional Lancashire Hot Pot

Fri, 11 May 2007 17:00:22 -0400

Straight from the UK! A lovely stew for the fall or winter. -- posted by English_Rose

Mom's Lamb Stew

Tue, 15 May 2007 20:47:44 -0400

This has been a favorite in our family for years. I sometimes replace 2 of the potatoes with 2 medium parsnips or add some frozen green beans in with the pearl onions. -- posted by Sandyg61

Braised Lamb Shanks With Guinness & Barley

Sun, 20 May 2007 22:41:50 -0400

This is a great one dish meal if you have a dish to cook in that is both stove-top and oven proof. It might seem like a lot of liquid but the barley soaks it up really well. This is very filling so you don't really need to do any sides with this if you don't want to. I haven't tried it in a crock pot yet but imagine this would be great done in it providing you have one large enough to hold all the liquid. -- posted by **Mandy**

Cider-House Lamb Stew

Wed, 23 May 2007 10:55:14 -0400

This is from Cooking Light. Posting for ZWT3. Ireland. -- posted by dicentra

Scotch Broth

Wed, 30 May 2007 17:56:57 -0400

This is from 1000 Great Recipes. Posting for ZWT3. Sustaining and warming, this traditional Scottish soup makes a delicious winter soup anywhere in the world. -- posted by dicentra

Lamb Meatball Stew With Barley

Thu, 31 May 2007 10:53:45 -0400

This is adapted from 365 One Dish Meals. Posting for ZWT3. This would freeze well (minus the turnip.) -- posted by dicentra

Chicken Stew for Couscous

Mon, 11 Jun 2007 16:02:28 -0400

This Algerian recipe is served with couscous. Though the recipe calls for chicken you could substitute goat or lamb for the chicken. This is from one of my favorite books, Extending the Table. -- posted by luvinlif2k

Osso Bucco (Veal Shanks) With Lemon/Tangerine Gremolata

Mon, 02 Jul 2007 18:01:00 -0400

There is no braising recipe better than osso bucco with gremolata in my opinion. The wonderful flavor of the veal, the texture of the meat with the velvety thickness in a tomatoy sauce freshened and lightened with my all time favorite seasonings, garlic and lemon and tangerine zest lifting it to new heights of flavor. My recipe is a combination of the quintessential classic from time/life foods of the world and Bert Greene's gremolata in his Kitchen Bouquet cookbook Can you tell I love this? :D Just a few tips/suggestions here. 1. Don't cut the meat in half if you are single/two ppl because you need to have the effect from the full number of shanks to get the velvety jelly like consistency of the sauce. Its not jelly like when you eat it it warm but wait til you get the leftovers and you can see why the flavor is so rich and intense. Leftovers can be frozen but I'm betting that you eat it all till its gone :) Serving it to 6 ppl works but I actually prefer no more than 4. I want the leftovers. 2. Ask your butcher to cut the shanks to the thickness in the recipe, or at a minimum 1 inch. Or use extra if you can only get 1/2 inch ones. 3. Try the marrow. One of the real wonders of this dish is taking a small spoon or knife and spreading the marrow on a crostini, or just with the sauce. Its mild in flavor (i hate organ meats or weird internal things, but this is nothing like that) 4. Substitute lamb shanks but again use enough to get the consistency needed. 5. I love the flavors of the garlic, don't be afraid of the amount in the gremolata, its balanced by the lemon and tangerine as well as parsley. (which i leave out sometimes) 6. To strain or not? I love it both ways, i think the sauce is finer and the flavors burst better if strained. When i am alone i often simply leave it as is with the veggies. -- posted by MarraMamba

Irish Lamb Stew

Mon, 02 Jul 2007 21:42:02 -0400

This stew is cooked in two ways. While the meat is simmering in the beer, the vegetables are roasting in the oven. Put together for the last 10 minutes to simmer, and you have a rich and satisfying stew. Serve with crusty bread. -- posted by KelBel

Uncle Percy's Chops

Wed, 18 Jul 2007 00:16:18 -0400

Very simply curried chops. This is a recipe that my Mom always made when I was a kid. We are not sure who Uncle Percy is. Shirley, who gave this recipe to my Mom, doesn't have an Uncle Percy so we are not sure. I recently got her to send it to me again as I wanted to make it. Preparation time does not include the marinating time of approximately 1 hour. -- posted by Sonya01

Delicious Lamb, Rosemary & Red Wine Casserole

Tue, 31 Jul 2007 15:41:11 -0400

This is a good one for those days when you don't have time to make a full-on shepherd's pie. It is simple yet delicious and is beautifully rich and full of flavour. I've included some pictures but they don't look much and certainly don't do the flavour justice. But hey, this is a casserole and since when did they ever look that good?! I have only made this in the oven but there's no reason you can't make it in a crockpot. I will definitely be trying it that way when the weather cools and my crockpot comes out again! I usually make this with about a quarter pint extra gravy cos we like a lot of gravy in our stews/casseroles, but I imagine most people would prefer it a little less runny so I have adjusted the recipe accordingly. This serves up beautifully with mash and cabbage/green beans. -- posted by Wendy-Bob

Modern Irish Stew

Thu, 09 Aug 2007 10:45:08 -0400

This is a nice easy recipe. -- posted by Young cook ellie

Bakhara Pasanda - Curried Lamb

Sun, 12 Aug 2007 21:58:38 -0400

From Craig Claiborne's Favorites. -- posted by Oolala

Irish Lamb Stew With Goat Cheese Dumplings

Mon, 10 Sep 2007 21:24:53 -0400

A Traditional Irish Stew. Pure Comfort food! Requires overnight refrigeration. -- posted by 2Bleu

L'ham Bil Khorchef - Lamb and Wild Artichoke (North African)

Wed, 12 Sep 2007 21:12:30 -0400

This is a traditional Algerian recipe for lamb with 'Khorchef' - also known as Wild Artichoke, Spanish Artichoke, Cardon & Cardoon. It is also very nice made with chicken instead of lamb... -- posted by Um Safia

Moroccan Lamb Stew With Dried Cherries and Lemon

Mon, 17 Sep 2007 20:57:48 -0400

This is one of our favorite colder-weather recipes. It's excellent. Be sure to read the notes at the bottom of the page before you go grocery shopping & start to cook. You may want to make adjustments to the ingredients. Enjoy! -- posted by Kate H.

Crock Pot Beef or Lamb Casserole

Mon, 08 Oct 2007 18:20:07 -0400

An economical meal for a family. Crock Pot/slow cookers are a winner in the heat of summer and great to put dinner on before going to work in the mornings. Who could beat a hearty casserole in winter either? You can use whatever veges that you have at hand. Use a gluten-free flour and stock if making this recipe gluten-free. Serve with toast, pasta or rice. I remember my mother making this casserole when I was a child. To make a richer gravy substitute 1 cup of red wine for 1 cup of stock. This is a great rustic dish- no need to be to accurate with your measurements or weights -- posted by **Jubes**

Iraqi Lamb and Eggplant Stew With Pitas

Mon, 08 Oct 2007 22:28:28 -0400

Adapted from Food & Wine magazine, November 2007 issue. -- posted by Sahtein

Crock Pot Lamb Stew With Barley

Wed, 31 Oct 2007 23:42:16 -0400

This is based on a recipe from BH&G's Biggest Book of Slow Cooker Recipes. This is a nice, hearty lamb stew. I serve with bread (homemade, of course!) and a salad. -- posted by mersaydees

Quick Greek Stew

Fri, 02 Nov 2007 19:07:25 -0400

We make this one every once in a while, it has a great flavor and makes nice comfort food. -- posted by celestial_star03

Bademjan - Delicious Persian Stew

Mon, 05 Nov 2007 01:09:07 -0500

Bademjan means eggplant in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort foodeveryone will enjoy this dish. -- posted by Persian Cook

Easy Farmhouse Lamb Stew With Vegetables

Mon, 12 Nov 2007 01:53:38 -0500

So basic, so simple, so tummy-warming on a cold night! The meat does need long, slow cooking, but you don't have to stand over it. This is the time-honored way of making a typical stew. I'm sure it's ideal for a crockpot, but not having one, I can't give directions for use! This is ideal for using up those bits of fresh veggies lurking in your fridge waiting to go bad! It can be made a day ahead, cooled and refrigerated, and warmed up again, as flavour will improve. Can also be made early in the day, pulled aside, and heated up again for dinner that night. I use lamb by preference, but naturally beef can be used as well. -- posted by Zurie

Moroccan Couscous Royal

Tue, 13 Nov 2007 16:55:41 -0500

This is one of my family's favorite dishes. It also is extremely popular in France. Great stew for a cold winter dinner party. The aromas of the spices will make your guests hungry. -- posted by TOAST Catering

Slow Cooker Irish Stew

Sat, 08 Dec 2007 02:21:10 -0500

A great way to make lamb! -- posted by Summer's Mommy

Lamb Stew With Currants

Fri, 11 Jan 2008 01:58:07 -0500

A claire smith recipe from Starchefs -- posted by MarraMamba

Lamb With Lentils (Crock Pot)

Tue, 22 Jan 2008 00:40:32 -0500

This simple hearty stew needs a 5 -quart slow cooker/crock pot. One change I made when I made this recipe was to add a lamb bone (leftover from Easter dinner) and some leftover lamb (I think if you have enough leftover lamb this will work very well, but I also added 1 1/2 pounds or so of uncooked lamb - following the directions below) in the crock pot; then when I came home from work I took out the lamb bone (the meat from the bone already fell off the bone into the soup) and added the swiss chard, went out and dinner was done! The other change I made was instead of a whole can of tomatoes (which I didn't have) I used one can of broth, 1/2 can of tomatoes and 2 small cans of tomato juice. Very hearty and filling -- you would never even guess that this was a "healthy" recipe. Recipe source: The Healthy Slow Cooker -- posted by ellie_

Gigot a La Cuillère - French Slow Cooked Spoon Lamb

Wed, 23 Jan 2008 12:05:55 -0500

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil - or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste. -- posted by French Tart

Algerian Adess - Traditional Lentil Soup / Stew - Family Recipe!

Tue, 12 Feb 2008 01:05:36 -0500

This is my family recipe for adess. I often cook it in the pressure cooker as it saves a lot of time! This recipe freezes well & is simple to make. -- posted by Um Safia

Goulash Soup - Pork or Lamb (Júhus Vagy Diszno Gulyas)

Wed, 12 Mar 2008 18:53:41 -0400

Gulyás is a very traditional Hungarian dish and is one of the five most popular meat dishes on the North American cooking scene. Shepherds cubed the meat and cooked it with onions in a bogrács a heavy iron kettle and slowly stewed the dish until liquid was gone. With lots of liquid, it became Gulyásleves soup, but if less liquid was used; it was just Gulyás, a meaty stew. It is very delicious both ways with plenty of white crusty bread and good red wine. -- posted by Chef Czegeny

Traditional Irish Stew the Bailey

Fri, 14 Mar 2008 19:43:36 -0400

I found this on the food network site and wanted to save it here so I'd be able to find it again. Recipe from Gourmet Magazine -- posted by Charlotte J

Lamb, Olive and Caramelized Onion Tagine

Wed, 19 Mar 2008 19:22:17 -0400

This will also work well in a slow cooker. It's equally good made-ahead and reheated. -- posted by DrGaellon

Lubieh and Lamb Stew

Fri, 21 Mar 2008 01:03:28 -0400

This is an excellent green bean and lamb stew, a very herby and tasty concoction from chef Mohammad Homayon Karimy,of the Lebanese Taverna. -- posted by Chef Kate

Cinnalamb

Fri, 21 Mar 2008 19:03:36 -0400

A simple, slow cooked, one pot dish with very few ingredients but delicious flavour. Created when I had little in the cupboards and using my favourite meat and favourite spice. I use cinnamon bark (not the curled sticks) which you can normally buy quite cheaply in packets from the Asian shops rather than powder as it gives a more natural flavour. I've not tried it with red wine yet but I bet a good slug of a nice spicy red would go well in it too! Goes really nicely with roasted or mashed sweet potato. -- posted by Veeliscious!

French Cassoulet Clay Cooker

Tue, 25 Mar 2008 22:02:11 -0400

This classic French casserole mixes white beans, smoked ham, lamb and sausage. Neither too dry nor too solid with beans in this interpretation, it is handsomely crusted with crisp bread crumbs. It makes a good buffet dish with French bread and a green salad. -- posted by Olha

Mom's Lamb Casserole

Thu, 27 Mar 2008 19:38:12 -0400

My Mom always used to make this when I was a kid and it makes my mouth water just thinking about it! This is a traditional British casserole - cheap, hearty and tastes FAB! It also freezes well -- posted by Marychef

Braised Lamb With Anchovies

Mon, 31 Mar 2008 21:08:52 -0400

Herbs, white wine vinegar and anchovies flavour Matthew Fort's simple and robust lamb casserole. UKTVFood. -- posted by English_Rose

Cabbage Stew - Basic

Fri, 02 May 2008 18:55:31 -0400

This recipe has been a favorite of our family for generations, it is cheap, fills you up and tastes good to boot. The trick is to know how every one likes there cabbage cooked, I hope you will enjoy this meal as much as we have. -- posted by Big MAMA II

Italian Lamb Stew

Fri, 09 May 2008 17:18:35 -0400

This is fantastic recipe for a delicious, rich lamb stew. The lamb just melts in your mouth! It is based on a recipe from the tv show Everyday Italian but I've made quite a few changes that I think make this just right. -- posted by Donnalou86

Croatian Lamb/Beef Stew With Green Peas

Fri, 16 May 2008 01:59:46 -0400

This stew is much better if using lamb, but it is also nice with beef. The procedure is the same for both meats. Instead of potato you can use flour noodles, but they have to be small. -- posted by nitko

Agnello Con Carciofi (Lamb With Artichokes)

Fri, 30 May 2008 01:37:37 -0400

This recipe comes from the kitchen of the Hotel Sitea in Turin, Piemonte, Italia. Dates from the 1960's and is from a clipping in my grandmother's recipe box. -- posted by Celticevergreen

Nanas Mutton Shank Casserole

Fri, 30 May 2008 17:13:11 -0400

Mrs E.M. Cullotys Award Winning Recipe. Nana regularly served this to me 30 years ago. It tastes fantastic and Im so pleased that she wrote the recipe down. -- posted by Puckles

South African Indian Butternut Stew

Mon, 23 Jun 2008 22:26:01 -0400

This is very easy and cooking time is mostly simmering. This is a great way to use lamb but you could also use pork or beef. The flavors (hot and sweet)of this are just great. I got this from a cookbook " A Taste of South Africa" -- posted by Marlitt

Irish Stew With Dumplings

Mon, 30 Jun 2008 23:18:42 -0400

Hearty and heart-warming, this stew was transplanted from Ireland to New England. From that chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Lamb Casserole

Sat, 05 Jul 2008 01:30:51 -0400

This is a modified version of a recipe I found here on Zaar. I amde a few changes to the original, so I thought I'd share it. -- posted by Sara 76

Inauthentic Greek Stew

Sat, 23 Aug 2008 00:38:20 -0400

My own recipe. A sort of Greek inspired lamb, tomato and spinach concoction... anyway it's an easy, hearty, healthy and cheap stew using ingredients that can be easily found and virtually no preparation. Feel free to mess with the proportions as you like, but this should be enough to comfortably feed three. -- posted by elmsyrup

Pot Roast Lamb in Cider

Sat, 06 Sep 2008 11:15:36 -0400

A one-pot main course, just right for weekend eating. Simply put all the ingredients into a casserole dish and leave to cook gently. -- posted by English_Rose

Lamb Tagine With Green Olives and Lemon

Mon, 15 Sep 2008 14:20:03 -0400

From Food & Wine, Oct 2008. -- posted by DrGaellon

Greek Lamb Casserole With Feta

Mon, 15 Sep 2008 14:35:14 -0400

Make your lamb casserole into a mediterranean delight using typical Greek ingredients such as feta cheese, olives, tomatoes and mint. -- posted by English_Rose

Idaho Ranch Lamb Stew

Mon, 22 Sep 2008 15:30:40 -0400

This lamb stew was a way of using ribs and breast of lamb after a butchering, for their own use at the ranch. Potatoes, onions, carrots and cabbage came from their garden. The original didnt use herbs, but the herbs do much for the flavor. -- posted by Olha

Lamb Casserole

Wed, 24 Sep 2008 20:28:34 -0400

A wonderful lamb stew that I make for Passover, but works for anytime of year. Easy and very impressive. Can easily be doubled or more without to much work. -- posted by KOSHER KOOK

Fruity Winter Lamb Stew

Tue, 30 Sep 2008 15:33:12 -0400

This dish bursts with flavour as it simmers in cinnamon, cumin, dried fruits and herbs. -- posted by English_Rose

Greek Lamb Stew

Tue, 07 Oct 2008 02:19:17 -0400

This recipe comes from "That's Trump" (one of the "Best of Bridge" series) with a few modifications. To me, this is one of those perfect recipes that I make time and again. I love the tomato and the seasonings. Just a hint of cinammon, a little bit sweet, and so full of flavour! I like to make it ahead and refrigerate. The flavour improves and that way I can take the fat off the surface. The original recipe suggests serving with coconut rice, but we love it with mashed potatoes. -- posted by Paja

Simplified Cassoulet With Lamb and Andouille Sausage

Thu, 23 Oct 2008 14:30:35 -0400

From Cook's Illustrated magazine, January 2000. -- posted by DrGaellon

Lamb and Orzo Stew (Youvetzi)

Fri, 14 Nov 2008 19:37:17 -0500

This recipe comes from the "Cooking Class" section of an April 1987 issue of Bon Appetit magazine. The article's title was Greek Menus the Easy Way and featured recipes from chef Sofi Lazaridis -- posted by Leslie in Texas

Spanish Lamb Shanks Jerez

Fri, 21 Nov 2008 01:49:09 -0500

From My Kitchen in Spain by Janet Mendel -- posted by Chef #271472

Mouton Aux Arachides (Lamb in Peanut Sauce)

Wed, 17 Dec 2008 12:29:21 -0500

A traditional recipe of Benin. -- posted by Celticevergreen

Lamb and Apricot Tagine

Tue, 30 Dec 2008 01:22:41 -0500

This traditional method of cooking a tagine requires little preparation time, especially if you buy the meat already diced. Serve with steamed couscous, rice (or boiled potatoes) and a green salad, or as part of a larger Moroccan meal. Suggestions: For an excellent soup, add chickpeas, chopped onions, carrots, celery, turnips and plenty more water. You can also make the tagine with mutton, in which case leave it to cook for about five or six hours (this is an ideal dish for the slow cooker). -- posted by English_Rose

Moroccan Lamb & Sweet Potato Stew

Tue, 06 Jan 2009 17:15:39 -0500

Delicious Moroccan inspired lamb stew -- posted by Lostfairy

Cassoulet De Toulouse

Thu, 08 Jan 2009 23:11:25 -0500

Traditional recipe from the Toulouse region of France. -- posted by Celticevergreen

Braised Stuffed Hearts

Wed, 14 Jan 2009 22:48:15 -0500

My darling Nanna used to make this and the smell was just wonderful, I ate it with relish as a child but seem to have forgotten it these days. Found this recipe from Delia Smith and am posting it for Zurie's African Forum PLUS think I will give it a try myself!! N.B. For sheep please read lamb! -- posted by lindseylcw

Chutney & Rosemary Lamb Chops

Fri, 16 Jan 2009 19:38:03 -0500

This is a really lovely way to serve lamb, a great side with this is rice, risoni or mashed potato as you need something to soak up all the lovely sauce which it makes quite a bit of. This is a kid pleaser too, miss DD ate this up with no complaints. -- posted by **Mandy**

Ultimate Lamb Curry - Tyler Florence

Mon, 09 Feb 2009 15:59:09 -0500

From "Tyler's Ultimate," episode "Ultimate Indian Dinner." Fresh curry leaves (or frozen) may be found in Indian, Pakistani or Asian markets. Use fresh, rather than dried, bay leaves if you can find them. Serve with basmati rice; add salt and a couple of thick slices of fresh ginger to the water while steaming the rice for added flavor. -- posted by DrGaellon

Turkish Braised Lamb (Tas Kebap)

Wed, 11 Mar 2009 01:47:34 -0400

Pretty tasty. Good with Turkish Wedding Pilaf (Dugun Pilav) A white basmati rice dish with pine nuts. From The Complete Middle East Cookbook by Tess Mallos -- posted by UmmBinat

Eggplant and Pomegranate Stew (With Beef or Lamb)

Sun, 15 Mar 2009 00:25:44 -0400

Adapted from May S. Bsisu's fantastic book, "The Arab Table," this recipe for a hearty and exotic stew features classic Arab flavor combinations and is very filling and healthful. NOTE: ground beef may be substituted in equal amounts for the ground lamb and the recipe will still be outstanding! -- posted by Aisha al Saieed

Yummy Mummy Braised Lamb Shanks

Mon, 16 Mar 2009 15:28:37 -0400

A recipe that I came up with after skimming through seemingly hundreds of recipes that either had ingredients that I can't eat or ingredients that we don't like... Perhaps you will like this too, and if so, enjoy! -- posted by Kiwibird #2

Lamb or Beef With Whole Spices and Onions

Tue, 17 Mar 2009 01:44:03 -0400

From Madhur Jaffrey's Step-by-Step Cooking. The recipe calls for lamb, but I used beef and thought it tasted fantastic. I didn't have black cardamom pods. I also substituted crushed red pepper flakes for the whole peppers. I used much less oil than called for and added 1/2 cup of beef broth for extra liquid. -- posted by Reddyrat

Khouzi Ala Timman (Iraqi Lamb Shanks and Rice) (Gluten-Free)

Tue, 14 Apr 2009 13:43:24 -0400

Very good scaled-down version of the Arab Iraqi specialty of A Whole Lamb stuffed with rice. Adapted from The Complete Middle East Cookbook by Tess Mallos. Serve with Recipe #366129 with or without using stock. -- posted by UmmBinat

Ultimate Lamb Stew - Tyler Florence

Sun, 26 Apr 2009 21:56:41 -0400

From _Tyler's Ultimate_ episode "Ultimate Lamb Shanks". -- posted by DrGaellon

Lamb and Savory Casserole

Fri, 08 May 2009 01:37:43 -0400

Savory has a piquant, slightly peppery flavour. This casserole can be prepared 2 days ahead and kept covered in the refrigerator or frozen for 2 months. -- posted by luvcook'n

Moorish Lamb Stew

Thu, 14 May 2009 16:10:53 -0400

The Moors occupied Spain for over 800 years. Moorish culture, music, food, and architecture remains visible all over the coutry. Their last stronghold was Granada, where we recently enjoyed a delicious, spicy lamb stew. By combining several recipes, and a bit of trial and error, I was able to recreate the dish for my husband and our friends at a recent dinner party. This goes well with an icy cold beer, or a very crisp, light white wine to complement the heat! It seems like a lot of ingredients and spices, but it's very easy to prepare and definitely worth it! -- posted by TinyBubbles

Pot Roast Lamb With Red Wine Herbs and Veg

Sun, 17 May 2009 15:42:17 -0400

I made this yesterday for my husband. i took inspiration for it from aunty mags santorini lamb recipe on zaar. I used a new enamel roaster tin that o got after searching charity shops/ second hand stores for a casserole dish. In the end I went to Argos and bought a huge enamel roaster that came with a free smaller one for £20 in the end my lamb actually fit into the free smaller pot ! winner! I used whatever herbs I had knocking about id dint have any fresh rosemary and was nearly out of dried mint but I did have some fresh oregano and some fresh mint and some dried sage etc. I would say to throw in whatever you have to be honest. I did use half a bottle of red wine but half way through I topped it up with the other half. I always feel bad when I have to use a whole bottle for a dinner so I bought myself a bottle so it was fair haha! I like recycling into another dish so I then made the leftovers of this into a Moroccan style dish which I will be posting later. I served this with my bacon and olive oil roast potatoes. Also my camera battery died before I could take picture of it cooked so I only have prep pics sorry! I also opened my thyme honey from my honey moon in Greece which tasted very good -- posted by pornstarbarbie

Bayonne Lamb (Collier De Mouton a La Bayonne)

Wed, 20 May 2009 14:14:57 -0400

It looks like an amazing lamb stew! I have not made it yet and am posting for ZWT5. Recipe taken from Popular French Cookbook by Mary Berry - 1972 edition -- posted by K9 Owned

Cumin Lamb Casserole

Thu, 21 May 2009 02:29:45 -0400

I ate something similar in a restaurant and this is my very very simple recreation of that dish. It's not as pretty as the one at the restaurant, but you could try making individual serves in ramekins if you wanted it to look as good as it tastes. Everyone I've cooked it for has raved about it. I make it for dinner parties because you prepare everything before the guests arrive so you're not in the kitchen cooking. -- posted by SarahChef

Lamb and Okra (Bamyeh) over Rice

Thu, 28 May 2009 23:20:14 -0400

I learned to cook from Palestinians, but I have altered methods. I learned to cook the meat in this recipe by searing/browning it on all sides in a pan. I changed that method to make the meat more tender and to create a meat stock to add to the stew for depth of flavor. You can make this with lamb or beef. Middle Eastern cultural preference is lamb but beef can be easily substituted (and using my method to cook it, nobody will know the difference). Time saving tip: if you plan to use lamb, most commercial butchers are happy to remove the meat from the bone, remove the fat, and sometimes even cube the meat for you. But you have to ask for it! Smaller/shorter okra are strongly preferred. Bud-like okra can be found frozen in most Middle Eastern or Indian grocery stores. Alternate idea for okra: omit the meat from this recipe to make a hearty snack to eat on pitas! -- posted by Ayah Elisabeth

Hearty Lamb and Lentil Stew

Sun, 31 May 2009 20:04:15 -0400

Show: Quick Fix Meals with Robin Miller. Episode: Slow It Down -- posted by Tarteausucre

Grandda's Irish Stew

Mon, 31 Aug 2009 10:18:01 -0400

My Grandda was famous for his Irish stew. it was top secret to him. he entrusted me with it when I was ten. He's probably flipping in his grave but I believe things this good must be shared (lucky you) The Lamb can be subsituted for stew beef -- posted by GingerlyJ

Lamb Kleftiko

Thu, 03 Sep 2009 12:20:05 -0400

This slow cooked lamb recipe is a favorite celabratory dish in Greece. For added mediterranean flair, top the finished kleftiko willed broiled halloumi cheese - delicious! -- posted by English_Rose

Braised Lamb Chops French Onion Style

Wed, 09 Sep 2009 01:59:44 -0400

I had found a braised lamb recipe I wanted to use and I was certain I had all the ingredients, the night I went to make it I realised oops - no ingredients.... So I improvised, and I'm glad I did!! This has a strong flavour, so if you like strong you've come to the right recipe :D. -- posted by ByNDii

Greek Lamb Shanks (Slow Cooker)

Mon, 14 Sep 2009 15:16:09 -0400

Clipped from a magazine by my dd. I have no idea which one but this looks delicious. -- posted by Wendys Kitchen

Old-Fashioned Irish Stew

Tue, 15 Sep 2009 15:42:53 -0400

This recipe comes from an August 1986 issue of Bon Appetit that featured an article titled "An Irish Ramble" that included recipes from Houses and Hotels in Ireland. Americans usually use lamb shoulder for Irish stew, but in Ireland neck slices are the thing. And here's some advice every good Irish cook heeds; "A stew boiled is a stew spoiled," meaning, keep the kettle at a simmer. -- posted by Leslie in Texas

Irish Stew With Lamb and Guinness

Thu, 17 Sep 2009 14:49:37 -0400

A very traditional irish stew by way of Killarney County. The stout and barley really make it a deep flavorful and perfect meal. time is 2-3 hours because it will depend on how tender your lamb is. Its a great prepare and leave it recipe though, would also be fun in the slow cooker -- posted by MarraMamba

Barley and Lamb Stew

Tue, 29 Sep 2009 11:39:21 -0400

This is an awesome, unique lamb stew that was originally created by Alton Brown. You may substitute the barley grits for barley flakes. You may also substitute the lamb with lamb leg (just remember to trim the leg before cutting and cooking it!) I posted this in order to find out the nutritional info. -- posted by Chef #1265507

Ground Lamb, Apricot, and Multi-Grain Pilaf

Sat, 28 Nov 2009 15:31:46 -0500

This is a tasty, easy prep, lower fat, no salt-added adaptation of #60978 by evelyn/athens based on what I had at hand, but enough different to offer on its own. Eveyn/athens introduced us to a new genre; thank you. We buy our multi-grain rice from an Asian food store. Serves 4 with a typical green salad; serves 6 with a more bean-laden salad. -- posted by SBCA Mom

Gulai Bagar (Western Sumatran Curry)

Mon, 07 Dec 2009 14:32:13 -0500

The original recipe uses goat meat but lamb can be substituted. Serve over hot rice. -- posted by Celticevergreen

Paprika Lamb

Mon, 14 Dec 2009 01:24:59 -0500

This is a simple lamb recipe not sure where it came from but i have been informed (but not confirmed) that this is a hungarian dish. The recipe says to use lamb shoulder or leg steaks but i have also used neck which i find is cheaper (credit crunch 'n' all). A great winter dish to serve with rice or mashed potato enjoy. -- posted by Thesilentslicer

Simple Lamb Stew in Dutch Oven

Thu, 14 Jan 2010 11:53:41 -0500

This is a recipe I created one day when in a real hurray to throw together something for dinner with very little time to do it. The results were surprising! Give it a try and see what you think! What really makes the difference here is hte cast iron dutch oven. It is the absolute best way to cook a stew. If you have never tried a cast iron dutch oven, get one! you will not be disappointed. The results can not be duplicated in any other style of cooking. -- posted by Dave Salch

Lamb 'n Lentil Stew

Mon, 18 Jan 2010 01:09:35 -0500

A stick to the ribs dish for hearty appetites. Hot biscuits and a salad complete the meal. -- posted by PolishRuski

Lamb Curry

Tue, 19 Jan 2010 15:38:24 -0500

An excellent way to use up leftover roast leg of lamb! You can add more curry powder to taste! -- posted by Chef #880889

Modern Irish Stew

Mon, 08 Feb 2010 11:52:19 -0500

A great choice for a cold Winter's day. This flavoursome meal is full of goodness. -- posted by English_Rose

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