Irish Lamb Stew

1-1/2 lbs lamb, cut into 2 inch cubes
1 tbsp shortening
2 medium onions, chopped
4 cups beef broth
3 medium potatoes, peeled and thinly sliced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1/4 tsp Marjoram leaves, crushed
1'8 tsp thyme leaves, crushed
1 (10.oz) Package frozen peas partially thawed
6 tbsp flour

Method

In a large skillet or Crockpot with browning unit, brown meat in shortening. Combine browned Meat in Crockpot with remaining ingredients except peas and flour. Cover and cook on low for 8-10 hours or until meat and potatoes are done. Add peas; then flour dissolved in half cup cold water. Turn control to high, cover and cook on high for 15-20 minutes. Makes 5-6 servings.


Jamaican Curried Lamb

2 tablespoons cooking oil
1 1/2 pounds boneless lamb, cut in 1" cubes
2 large onions, peeled, sliced fine
2 teaspoons ground allspice
1 1/2 cup stock or bouillon
1 tablespoon wine or cider vinegar
1 teaspoon curry powder, or more to taste
Salt to taste
1/8 teaspoon cayenne pepper
1 whole habanero pepper top cut off and seeds discarded

Method

Brown meat quickly in oil. Remove then cook onion in oil until soft but not brown. Transfer to the crock pot; add remaining ingredients, stirring to combine. Cover and cook on LOW 8 to 10 hours. Discard habanero before serving.
This recipe yields 4 servings.


Lamb Stew with Parsley Dumplings

1 & 1/2 to 2 pounds lean boneless lamb, from leg or breast, cut into cubes
Well-seasoned flour
Vegetable oil
Lamb bones, reserved from leg or breast
1 cup celery, chopped
1 onion, peeled, chopped
1 bay leaf
4 sprigs parsley, chopped
10 to 12 bruised peppercorns
Salt to taste
Water
1 can (10 3/4 ounces) chicken broth, optional
3 or 4 carrots, scraped, cut in large pieces
3 large stalks celery
2 large onions, peeled, cut in large pieces
1 cup frozen or fresh peas
Dumpling Mixture

Method

Trim all fat from lamb; dredge in seasoned flour. Brown in hot vegetable oil in skillet on all sides. Set aside browned lamb. Meanwhile,in CrockPot,simmer bones with chopped celery, onion, bay leaf, parsley, peppercorns, salt to taste and water to cover. Cover, simmer (do not boil) 5 to 6 hours, until stock is well- flavoured. Strain stock; discard vegetables and bones.Place Lamb back in CrockPot. Add strained stock, a little at a time, to hot lamb. Loosen cooked flour mixture, stirring with wooden spoon. Add enough chicken stock if necessary, to make a very light gravy. Add remaining ingredients except peas and dumpling mixture. Cover simmer (do not boil) until vegetables are almost tender. Add peas and dumpling mixture. Cook until dumplings are done, about 30 to 45 minutes. Serve piping hot.


Lamb Hot Pot

1 TBS canola oil
4 loin lamb chops
2 TBS all-purpose flour
2/3 cup chicken or beef broth
14 oz canned tomatoes
1 clove of garlic, crushed
2 tsp tomato paste
4 stalk celery, thinly sliced
1 tsp salt
freshly ground pepper to taste
chopped parsley

Method

Heat oil in pan. Coat chops with flour and brown quickly. Transfer to CrockPot. Add remaining ingredients to pan and bring to a boil. Pour over lamb and cook on High for 30 minutes, then on Low for 5-7 hours. Taste to check seasoning and sprinkle with plenty of chopped parsley.


Mediterranean Lamb.

2 pounds boneless lamb, cut in 1" pcs
1 cup long-grain rice
1 pound potatoes, sliced
2 onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1 pound zucchini, sliced
1 12-oz pkg artichoke hearts, thawed,halved
2 cups diced tomatoes

Method

Place sliced potatoes in the bottom of a CrockPot. Layer remaining ingredients on top. Pour 2 cups of water over all. Cover and cook on low 8 to 10 hours.


Lamb & Vegetable Cous-Cous

4 (1 lb. each) lamb shanks
12 cups beef broth
2 celery sticks cut in half
1 medium onion cut in half
2 medium carrots cut in half
4 cloves garlic crushed
1 bay leaf
1 oz. Italian parsley
1/4 oz. fresh thyme
1 oz. cilantro

Veggie Ingredients

1 medium carrot peeled
1 small acorn squash
1 small butternut squash
1 small cabbage
1 medium turnip peeled
2 medium zucchini
2 medium leeks washed well
2 cups chick peas pre-cooked

Cous Cous Ingredients

1 lb. cous-cous (follow cooking directions on box)
4 Tbsp. Harissa* (see note)
4 fresh mint sprigs
*Note: Harissa and cous-cous can be found in specialty stores.
 

Method

In a large CrockPot (deep enough to cover lamb) combine lamb shanks with beef broth.Cook at High heat for 2 1/2 hrs hour skimming frequently.Add remaining ingredients, cover, and simmer over low heat for 3 1/2 hours or until lamb is tender. Remove lamb, strain broth through a fine sieve and remove all excess fat from broth.Retain broth to cook vegetables.

Veggie Method

Cut leeks in half keeping root intact to prevent falling apart and cut remaining vegetables lengthwise into quarters. Add to CrockPot.Return Broth to CrockPot with butternut squash, acorn squash, carrot, turnip and cabbage. Season with salt and pepper to taste and cook on high for 2 1/2 to 3 1/2 hrs. Add zucchini, leeks, chick peas and cook for 1 hr more or until all vegetables are tender.

Cous Cous Method

Place cous-cous in center of large serving dish, top with lamb shanks and surround with vegetables and chick peas. Garnish with fresh mint sprigs and serve with Harissa and broth on the side. Makes 4 servings.


Lamb Stew with Parsley Dumplings

1 & 1/2 to 2 pounds lean boneless lamb, from leg or breast, cut into cubes
Well-seasoned flour
Vegetable oil
Lamb bones, reserved from leg or breast
1 cup celery, chopped
1 onion, peeled, chopped
1 bay leaf
4 sprigs parsley, chopped
10 to 12 bruised peppercorns
Salt to taste
Water
1 can (10 3/4 ounces) chicken broth, optional
3 or 4 carrots, scraped, cut in large pieces
3 large stalks celery
2 large onions, peeled, cut in large pieces
1 cup frozen or fresh peas
Dumpling Mixture

Method

Trim all fat from lamb; dredge in seasoned flour. Brown in hot vegetable oil in skillet on all sides. Set aside browned lamb. Meanwhile,in CrockPot,simmer bones with chopped celery, onion, bay leaf, parsley, peppercorns, salt to taste and water to cover. Cover, simmer (do not boil) 5 to 6 hours, until stock is well- flavoured. Strain stock; discard vegetables and bones.Place Lamb back in CrockPot. Add strained stock, a little at a time, to hot lamb. Loosen cooked flour mixture, stirring with wooden spoon. Add enough chicken stock if necessary, to make a very light gravy. Add remaining ingredients except peas and dumpling mixture. Cover simmer (do not boil) until vegetables are almost tender. Add peas and dumpling mixture. Cook until dumplings are done, about 30 to 45 minutes. Serve piping hot.