Archive for the ‘Stew’ Category

Lamb Mushroom Stew
December 3, 2009

Lamb Mushroom Stew

I find myself cooking with lamb more often these days. For some reason it is easier for me to find grass fed antibiotic free lamb than beef. My King Soopers has a great selection. It is also my understanding that lamb is more likely to be raised this way because there is not as high of a demand for it. They are not raised the way most beef are raised. But you can substitute beef in this recipe if you prefer.

This is a great recipe for a cold winter day!

2 lbs lamb for stew

2 portobello mushrooms cubed
1 red onion chopped
1 clove garlic minced
4-5 red potatoes cubed
1 quart beef stock
3 Tbsp brown rice flour
1 cup white wine
zest of one orange
juice of one orange
1 14 oz can of diced tomatoes
2 tsp dried thyme
3 Tbsp fresh rosemary
fresh flat leaf parsley chopped
salt
pepper

Salt and pepper lamb. Brown lamb in olive oil. Add onion and cook until soft. Add mushrooms, garlic and potato. Saute for a few minutes. Add flour to form a paste on veggies and lamb. Deglaze pan with white wine and reduce by half. Add beef broth, tomatoes, orange zest, thyme, and rosemary. Bring to a boil, reduce heat and simmer for one to two hours or until potatoes are done. If stew gets too thick, add water. Add orange juice right before serving and garnish with parsley.

Apricot Lamb Curry Stew
November 3, 2009

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Apricot Lamb Curry Stew

I love curry! Curry has many healing properties. I am not an expert in health, but curry is known to help rid your body from heavy metal poisoning. It is also known to prevent Alzheimer’s. And I love the flavor of curry! The spice of curry with the sweetness of the apricots is absolutely delicious. This is another one of those comfort food dishes great for Fall and Winter. I made some gluten free flat bread to dip into the curry. Yum!

2 lbs lamb stew meat
1 cup dried apricots chopped
2 sweet potatoes chopped
3 carrots chopped
1 28 oz can diced tomatoes
1 14 oz can garbanzo beans
1 red onion
1/2 cup raisins
2 cups beef broth
2 Tbsp curry powder
1 Tbsp tumeric
1 Tbsp cumin
dash of cinnamon
1/4 cup agave
cilantro
salt
pepper
basmati rice
lemon juice for garnish

Place lamb in crockpot and season liberally with salt and pepper. Layer veggies (sweet potatoes, carrots, and onion) on top of lamb. Sprinkle with spices. Pour agave, tomatoes, garbanzo beans and beef broth over veggies. Sprinkle with raisins. Cook on high for six to eight hours. Taste and add more curry to your liking. I always continue to add more. Serve over rice, squeeze lemon juice over stew and garnish with cilantro. Also would be great with toasted slivered almonds. Enjoy!