Need recipe for lamb stew

Mogget said:

We will be having visitors tomorrow and I've promised them a lamb

stew.

Quoted message said:

I really have no idea how to make such a thing though. Sounds like
advanced cooking to me.

Can anybody please post a recipe, or a link to one?

Much obliged.
--
Mogget, the Churl in the Puce Greatcoat

Ask Perdue.
I'm sure he'll fleece you one real quick.

Here's a good one:

KOKT LAMM I DILLSAS

Cook 3 pounds neck (or shoulder) of lamb in two quarts salted water with
3 or 4 dill stalks for 2
to 2-1/2 hours till tender.

Thicken stock with beurre manie and add 2 T dill salt (or to taste),
1-1/2 T vinegar, 3/4 T sugar,
pinch white pepper. Simmer 5 minutes. Beat in 1 large egg yolk.

Beurre manie is butter with flour worked in. You could low carb this by
using guar or xanthan gum for thickening instead. Either omit the sugar or
use artificial sweetener.

In news:[email hidden],
Mogget <[email hidden]> stated
| We will be having visitors tomorrow and I've promised them a lamb
| stew. I really have no idea how to make such a thing though. Sounds
| like advanced cooking to me.
|
| Can anybody please post a recipe, or a link to one?
|
| Much obliged.
| --
| Mogget, the Churl in the Puce Greatcoat

"Mogget" <[email hidden]> wrote

Quoted message said:

We will be having visitors tomorrow and I've promised them
a lamb stew. I really have no idea how to make such a
thing though. Sounds like advanced cooking to me.

What exactly were you promising them, then?

A stew is a food prepared by cooking in liquid (as water or
milk) especially : a combination of fish or meat usually
with vegetables prepared in this way <beef stew>.

What did you think it was?

--
Bob

Kanyak's Doghouse
http://www.kanyak.com

Do you have a slow cooker?

Here's a couple of low carb choices... EASY with a crockpot (if you
don't have one, investing in one is a great idea... you can get a good
one for under $25 almost anywhere).

Lamb And Eggplant Stew

3 pounds lean lamb stew meat, cut into 1 1/2-inch pieces
1 large eggplant, unpeeoed, cut into 2-inch cubes
1 cup chopped onion
3 slices fresh ginger root, crushed
2 tomatoes, chopped
1 8-oz can tomato sauce
1/2 cup white wine
4 cloves garlic, pressed
1 teaspoon thyme
1 teaspoon paprika
1 1/2 teaspoon salt
1 beef bouillon cube
black pepper

Trim fat from lamb. Place eggplant cubes in bottom of crockpot. Add
lamb, onion, ginger root and tomatoes. Combine tomato sauce, wine,
thyme, paprika, pepper; pour over all. Cover and cook at low for 6 hours
or high for 3 hours. Serves about 4.

Lamb Shanks Greek Style

2.5 lbs meaty lamb shanks, sliced as for osso bucco (ask the butcher to
do this for you)
1 28 oz can plum tomatoes
2 large yellow onions, sliced
at least six cloves garlic, minced
1/2 cup red wine
1/2 tsp grd cumin
small pinch of cinnamon
1 tsp oregano
1 tsp rosemary

Brown lamb in olive oil. Remove to cooker. Brown onions and garlic, also
remove to cooker. Deglaze pan with wine, stirring to mix drippings in.
Put wine in cooker with tomatoes and spices. Cook, low for about 7-8 hours.

Before serving, correct for salt and pepper, stir in a tablespoon or two
of chopped fresh parsely.

Mogget said:

We will be having visitors tomorrow and I've promised them a lamb stew.
I really have no idea how to make such a thing though. Sounds like
advanced cooking to me.

Can anybody please post a recipe, or a link to one?

Much obliged.

In message <[email hidden]>, Opinicus
<[email hidden]> writes

Quoted message said:

"Mogget" <[email hidden]> wrote

Quoted message said:

We will be having visitors tomorrow and I've promised them a lamb
stew. I really have no idea how to make such a thing though. Sounds
like advanced cooking to me.

What exactly were you promising them, then?

A stew is a food prepared by cooking in liquid (as water or milk)
especially : a combination of fish or meat usually with vegetables
prepared in this way <beef stew>.

What did you think it was?

Exactly that.

Doesn't mean I had a good recipe for one, though.

I don't have the confidence to bung things in a pot just to see how they
turn out.

I am the world's second-worst cook. If you are wondering how I know
this, ask yourself how I would know who the world's worst cook is. And
then don't ask.
--
Mogget, the Churl in the Puce Greatcoat

In message <[email hidden]>, Myra
<[email hidden]> writes

Quoted message said:

On Fri, 08 Apr 2005 21:56:35 GMT, Mogget <[email hidden]>

Quoted message said:

I don't have the confidence to bung things in a pot just to see how they
turn out.

Here's a bung thing: Just brown some lamb chunks in oil, then throw
in a big pot with beef broth, some red wine, garlic, some quartered
onions, seasonings of your choice (rosemary works well here), and
simmer for an hour. Then throw in some chunks of cauliflower, sliced
mushrooms, and whatever other vegggies strike your fancy and cook
another hour or so until the meat is really tender.

Yum. Thanks.

Quoted message said:

Quoted message said:

I am the world's second-worst cook. If you are wondering how I know
this, ask yourself how I would know who the world's worst cook is. And
then don't ask.

I feel very sorry for your child. 🙂

LOL! She does fine thanks. It's funny, but whenever I cook things for
her they turn out scrummy and I wish I could manage to make such nice
things for me.

I know, makes no sense.

I think it's at least partly because Stephen's veggie & I'm dairy-free
and we're both low carb, so trying to find common ingredients to go in a
dish just makes me throw my hands up in despair.

Quoted message said:

Myra
(a fairly good cook, who needs someone to cook for)

Oooo me! Me! Please!
--
Mogget, the Churl in the Puce Greatcoat

On Sat, 09 Apr 2005 09:47:09 GMT, Mogget <[email hidden]>

Quoted message said:

Yum. Thanks.

My pleasure.

Stews are particularly bungable! What goes in a stew? Meat, veggies,
liquid, seasonings. Just throw stuff together and see how it works.

Quoted message said:

I think it's at least partly because Stephen's veggie & I'm dairy-free
and we're both low carb, so trying to find common ingredients to go in a
dish just makes me throw my hands up in despair.

Unless he's a no-egg guy, stick with omelettes. 🙂 Omelettes are
quite bungy.

Quoted message said:

Quoted message said:

Myra
(a fairly good cook, who needs someone to cook for)

Oooo me! Me! Please!

Not that I wouldn't *love* to, but I'm sort of looking for a male-type
person to cook for. And until Gerard Butler comes to his senses and
realizes I'm the woman for him, I'm going out there looking (and
kissing a lot of frogs, alas).

Myra
(who might finally make it to GB in 2007)

In message <[email hidden]>, Myra
<[email hidden]> writes

Quoted message said:

On Sat, 09 Apr 2005 09:47:09 GMT, Mogget <[email hidden]>

Quoted message said:

Yum. Thanks.

My pleasure.

Stews are particularly bungable! What goes in a stew? Meat, veggies,
liquid, seasonings. Just throw stuff together and see how it works.

This was actually the recipe I used last night:

Greek Lamb Stew with Romaine Lettuce and Dill

3 pounds lamb cut it into 1 1/2 inch cubes
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
4 large heads romaine lettuce, separated into leaves, washed and dried 1
bunch fresh dill, finely chopped (leave 6 sprigs whole for garnish)
1 bunch scallions, trimmed and finely chopped
1/2 cup fresh lemon juice, or to taste
1 1/2 teaspoons sugar, or to taste (I left the sugar out)

Trim as much fat as possible from the lamb. Season well with salt and
pepper. Heat 1 tablespoon olive oil in a large non-stick saute pan and
thoroughly brown the lamb on all sides over high heat, working in
several batches so as not to crowd the pan, adding oil as needed. Pour
off all excess fat.

Return the lamb to the pan and add 1 inch water (2 to 3 cups). Bring the
lamb to a boil, reduce the heat, cover the pan, and gently simmer the
lamb until tender, about 1 hour. (Add water as needed to keep the lamb
moist.) Transfer the lamb to a platter with a slotted spoon, reserving
the cooking liquid in the pan.

Cut the lettuce leaves into 2-inch squares, leaving 8 large leaves whole
for garnish. Add the diced lettuce, dill, scallions, and lemon juice to
the pan with the cooking liquid. Briskly simmer these ingredients,
covered, until the lettuce is tender, about 5 minutes. You should have
about 2 cups cooking liquid. (You may need to uncover the pan after a
few minutes to evaporate any excess liquid.)

Return the lamb to the pan and simmer until thoroughly heated. Add the
sugar and salt and pepper to taste. (If extra tartness is desired, you
can add a little extra lemon juice as well.)

Arrange the whole lettuce leaves on a platter and mound the stew in the
center. Garnish with whole sprigs of dill.

It was *fab* and so easy to make. It also has raised my confidence no
end so I'll try other stoos next.

Quoted message said:

Quoted message said:

I think it's at least partly because Stephen's veggie & I'm dairy-free
and we're both low carb, so trying to find common ingredients to go in a
dish just makes me throw my hands up in despair.

Unless he's a no-egg guy, stick with omelettes. 🙂 Omelettes are
quite bungy.

Alas that doesn't work too well either, unless I just make an omelette
for him, not sharing. That's because it's only butter/cheese that makes
eggs swallowable for me. On their own, they are vile. And eggs & olive
oil is one of those unholy combinations that should just never happen.

I was ok with eggs till I got pregnant. Since then... groo.

Quoted message said:

Quoted message said:

Quoted message said:

Myra
(a fairly good cook, who needs someone to cook for)

Oooo me! Me! Please!

Not that I wouldn't *love* to, but I'm sort of looking for a male-type
person to cook for. And until Gerard Butler comes to his senses and
realizes I'm the woman for him, I'm going out there looking (and
kissing a lot of frogs, alas).

....And toads.

I remember dating. I *hated* it. I was *[censored]* at it.

Quoted message said:

Myra
(who might finally make it to GB in 2007)

Let me know when & where & I'll be there!
--
Mogget, the Churl in the Puce Greatcoat

On Sun, 10 Apr 2005 19:27:27 GMT, Mogget <[email hidden]>

Quoted message said:

It was *fab* and so easy to make. It also has raised my confidence no
end so I'll try other stoos next.

Good! Cooking should be fun.

Quoted message said:

Quoted message said:

Unless he's a no-egg guy, stick with omelettes. 🙂 Omelettes are
quite bungy.

Alas that doesn't work too well either, unless I just make an omelette
for him, not sharing. That's because it's only butter/cheese that makes
eggs swallowable for me. On their own, they are vile. And eggs & olive
oil is one of those unholy combinations that should just never happen.

Eggs and oil work together *if* you make a savory omelette with lots
of spices.

Quoted message said:

I remember dating. I *hated* it. I was *[censored]* at it.

So was I. Still am. Sigh.

Quoted message said:

Quoted message said:

(who might finally make it to GB in 2007)

Let me know when & where & I'll be there!

Believe you me - if I make it, I'll definitely let you know I'm
coming!

Myra