48 bones lamb stew Recipes

oil - i used groundnut, boneless lamb , cut into bite size cubes. i used a piece of boned & rolled shoulder, which i unrolled and cut up. you can use ready-diced lamb meat if you prefer., more oil, onions, halved and thinly sliced, garlic cloves, finely chopped, chopped root ginger, i cheated and used english provender s very lazy ready chopped garlic, and also their ready chopped ginger - both lifesavers when you re out of the fresh article or just can tsp be bothered chopping), fresh red chilli, de-seeded and finely chopped, saffron, heaped tsp ground coriander, heaped tsp ground cumin, level tsp ground cinnamon, heaped tsp mild paprika, level tsp salt, dates, stoned and sliced (* i used dried apricots as dates are too sugary for my diabetes. i soaked the apricots for 15 -20 minutes first), lamb stock (*i used the trimmings from the meat plus 2 stock cubes to make a couple of pints of quick stock), couscous to serve , cooked according to pack instructions, fresh coriander, chopped, pistachio nuts, chopped, seeds of 1 small pomegranate, a handful of sultanas )

fat-trimmed boned lamb shoulder or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks, onions (8 oz. each), peeled and thinly sliced, garlic, peeled and minced, paprika and ground cumin, ground turmeric , ground cinnamon, and minced fresh ginger, cayenne, ground cardamom, fat-skimmed chicken broth, diced tomatoes, tomato paste, salt and fresh-ground pepper, fluffy couscous, pitted kalamata olives, chopped fresh cilantro, preserved lemons (garnish ), harissa (garnish )

boned mutton (lamb) or 2 1/2 lbs boned lamb, potatoes, onions, carrots, fresh parsley, water, salt, pepper

lamb shanks (about 1 lb. each), bones cracked, onions (about 1/2 lb. each), quartered, bell pepper (about 1/2 lb.), stemmed, seeded, and sliced, stewed tomatoes, chicken broth, pepper, dried thyme, hot cooked rice or couscous, salt

sugar, kosher salt plus more, bone-in lamb shoulder, vegetable oil, onions, coarsely chopped, garlic cloves, chopped, rosemary, thyme, bay leaf, dry white wine, low-sodium chicken broth, eggs, garlic cloves, more) fresh lemon juice, kosher salt plus more, vegetable oil, broccoli , stems reserved for another use, cut into small florets, flat-leaf parsley and fresh tarragon leaves (for garnish)

lamb chops, cut into 2 . 5cm thick pieces (bone in ), plain flour, olive oil, onions, roughly chopped, carrots, peeled and cut in chunks, potatoes, peeled and cut into chunks, pearl barley, bay leaves, dried thyme or 1 tbsp fresh thyme, chopped, good beef stock or 2 pints lamb stock, fresh parsley, chopped

cooked leg of lamb, roast-leftovers with bone & juices (approx 1 lb of meat), frozen mixed vegetables (corn,green beans,peas), stewed tomatoes, chopped, cubed red potatoes, with skin on, chopped cabbage, chopped sweet onion, water (more or less ), au jus sauce (adj to taste), fresh coarse ground black pepper (adj to taste), seasoning salt (adj to taste), garlic salt (adj to taste), dried onion flakes

boneless leg of lamb, trimmed ,lamb stew meat works well,i have also used chops with the bone and it works just as well jus, onion, peeled and chopped (any color but green ), garlic, peeled and chopped ,to taste, fresh sage leaves, chopped (dried can be subed in a pinch), olive oil, dry white wine, diced tomatoes, drained (get the best you can afford), salt and pepper, red pepper flakes, to taste (a little will go a long way ), egg yolks

water, leg of lamb, bone, beef bouillon cubes, barley, baby carrots, frozen peas, chopped celery, green bell pepper, onion, minced garlic, lamb (what ever you have leftover), savory, thyme, salt, fresh ground pepper, condensed cream of mushroom soup, balsamic vinegar

olive oil , plus more if needed, boned shoulder of lamb , trimmed of excess fat and cut into cubes about 1 1/2 by 2 1/2 inches, onions, sliced finely, salt, garlic cloves, minced, celery stalks, minced, leaves from 4 thyme sprigs, dried oregano, bay leaves, carrots, peeled , halved lengthways, and then halved across, diced tomatoes, lamb , beef stock or water, dry white wine, freshly ground black pepper, ditalini or other small tubular pasta, feta cheese, chopped parsley , oregano or basil leaves

lamb stock (beef stock can be substituted), dried thyme, lamb shoulder chops,cut into individual portions with the bone left on (any tender cut can be substituted), salt, fresh ground pepper, carrots(about11/4lbs) cut in large chunks, pearl onions (or 2 lg. yellow onions,quartered)peeled but left whole, diced white turnip, pwearl barley, yukon gold potatoes(about33/4lbs.) peeled and halved, chopped celery, fresh parsley,chopped

boned leg of lamb, trimmed and cut into 1-inch cubes, peanut oil, sliced onion, garlic cloves, minced, ground coriander, ground cumin, ground red pepper, water, peeled sweet potato , cut into 1-inch pieces, carrots , cut into 1-inch pieces, reduced-fat chunky peanut butter, tomato paste, diced tomatoes, drained, salt, freshly ground black pepper, sliced fresh or frozen cut okra, hot cooked long-grain rice

olive oil, leg of lamb , boned, cut into 1 1/2-inch chunks and patted dry, ripe tomatoes, chopped, onion , studded with 5 whole cloves, garlic cloves, minced, tomato paste, cinnamon, sugar, salt & freshly ground black pepper, butter (1 stick), orzo pasta (rice-shaped pasta), water, freshly grated kefalotyri (a greek cheese) or 1/2 cup parmesan cheese

lamb , cheap cuts with bone and fat, cabbage, whole peppercorn, salt, plain flour

olive oil, lean boned leg of lamb or lean, boned chuck roast, cut into 1-inch cubes, chopped vidalia or other sweet onion, chopped celery, chopped carrot, garlic cloves, minced, dry red wine, cubed baking potato, chopped peeled rutabaga, chopped peeled turnip, salt, low-salt chicken broth or 8 cups homemade chicken stock, bay leaves, chopped plum tomato, chopped zucchini, chopped fresh cilantro, dried oregano, ground cumin, ground red pepper, black pepper

leg of lamb or 3 lbs lamb shoulder, boned, trimmed & cubed, flour, bacon, chopped, butter, onions, chopped, carrots, sliced, turnips, diced, celery, sliced, pearl barley, mixed herbs, chopped (thyme, basil etc), lamb or 1/2 pint beef stock, fresh parsley, chopped for garnish

beer, onion, medium dice, yellow mustard, worcestershire sauce, oil, brown sugar, garlic, minced or crushed, juniper berries, crushed (optional), bay leaves, peppercorns or 2 tsp ground black pepper, salt, dried basil, dried oregano, bacon fat or oil, mixture of wild game meat, cut into 1-inch cubes (1 lb venison, 1 lb elk, 1 lb goose, 1/2 lb wild game sausage) possible substitutions: rabbit (boned), quail, sage grouse, duck, pheasant, or domestic meats: such as lamb, chicken, pork, beef, or any type of sausage, onion, medium dice, red wine, stock (game or chicken), grated nutmeg, cayenne, carrots, sliced, stalks celery, sliced, mushrooms, sliced, peeled and cubed potatoes, turnip, peeled and cubed, vegetables can be added: corn, peas, sliced cabbage, beans, and tomatoes), salt, pepper, chopped parsley leaves, for garnish

boneless lamb shoulder , cut into 1/2 inch pieces, lamb neck bones , if available, low sodium chicken broth, potatoes, peeled , cut into 1 inch pieces, fresh thyme, minced, bay leaves, minced fresh herbs such as, tarragon, marjoram and rosemary, onions, sliced, stalks of celery, thickly sliced, leeks (white part only) washed and chopped, carrots, peeled and thickly sliced, salt and freshly ground pepper to taste, minced fresh flat leaf parsley for garnish, pub brown soda bread for serving (link below ), bread.html >macs pub brown soda bread