Season lamb cubes with salt, pepper, and cayenne and toss with flour. Add carrots, celery, onion, garlic, potatoes, bay leaf, thyme, and rosemary and saute until soft
Gently fry the boned lamb with the onion, then, when it is half cooked, add the peeled tomatoes, and when the cooking is finished add the cardoons (or other vegetable) boiled separately, and leave to gain flavor with the meat
I have called this stew a North African LambStew mainly because I love the spices peculiar to Morroccan-style cooking and any creativity for calling it something else simply escapes me today
In a large bowl, cover lima beans with water, cover with a towel and soak overnight. Add enough water to just cover the oxtails and bring the mixture to a boil
Some of these offerings were more successful than others, some were downright disasters, although with hindsight the roasted lamb with anchovies was particularly ill considered
sugar, salt and pepper. Good quality chicken/beef/lamb stock, enough to cover the shanks. Combine all the ingredients for the shanks in a deep casserole dish, ensuring that the shanks are completely covered in the wine and stock
By now all the water from marination liquid, Onion paste & Tomato Puree must have been evaporated and the masala should have made a coating on the Lamb
) Add the lamb mince and rosemary to the pan and brown the mince. We would usually have the beef version, but this time around I decided to make a lamb shepherd's pie instead
There is little to beat a nourishing stew on a cold winters evening and this Beef Stew Recipe in Guinness Stout with Parsley and Horseradish Dumplings is no exception
Comments
Log in or Register to write a comment.