Lamb Stew With Potatoes and Vegetables
OtherNon-vegetarian6600 min
This lamb stew is flavored with thyme and garlic and includes peas, mushrooms, and potatoes. It's a delicious version of a hearty lamb stew, an excellent choice...
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Ingredients
- 2 tomatoes (chopped small)
- 1 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1 tablespoon safflower oil (or olive oil)
- 1/2 onion (chopped)
- 2 cloves garlic (minced)
- 1 medium potato (chopped small)
- 1 head broccoli (chopped)
- 1 splash lemon juice (fresh)
- Garnish: fresh chopped cilantro
- Optional: 1/4 teaspoon cayenne pepper
- 1 garlic clove, minced
- 1/4 cup extra-virgin olive oil, divided
- 1 teaspoon honey
- 1 teaspoon ground turmeric
- Kosher salt, for seasoning
- Freshly ground black pepper, to taste
- 2 (12-ounce) salmon fillets
- 1 (15-ounce) can red beets
- 2 red onions
- 1 tablespoon butter or margarine
- 1 tablespoon all-purpose flour
- 3 cups milk
- 1 slice of onion
- 1 can (16 ounces) salmon
- Dash of salt and pepper
- Garnish: parsley (chopped)
- 3 to 4 pounds leg of lamb cut into 1-inch cubes
- 2 to 3 tablespoons all-purpose flour for dredging
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 8 ounces fresh mushrooms, sliced
- 2 cloves garlic, smashed & minced
- 2 cups water
- 1 cup​ chicken broth, homemade or low-sodium
- 1 teaspoon salt, or to taste
- 1/2 teaspoon thyme, crushed
- 1/4 teaspoon pepper
- 4 medium potatoes, red, new, or round white, quartered
- 12 to 16 ounces fresh or frozen small white onions or pearl onions, peeled
- 1 cup frozen peas, optional
- 1 cup milk
- 1/3 cup flour
Directions
- First, using a large fork, mash or blend together the 2 chopped tomatoes, 1 teaspoon salt, 1/2 teaspoon garam masala, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and the optional 1/2 teaspoon cayenne pepper until completely combined. You can also puree them together in a food processor if that's easier and faster for you or, you can use a mortar and pestle if you happen to have one large enough.
- Next, in a large skillet over medium heat, heat the 1 tablespoon safflower oil or olive oil and add the chopped onions, minced garlic, and the chopped potatoes, stirring in order to combine and to heat the potatoes evenly. Heat it all together for 2 to 3 minutes, then add in the chopped broccoli. If the pan gets too dry, you can add a bit of water, as needed. Heat for another 2 to 3 minutes.
- Add the tomato and spice mixture to the skillet, then cover and cook for another 6 to 8 minutes, stirring occasionally, or until the potatoes and broccoli are both well cooked through.
- Once the potatoes and broccoli are well heated and cooked through, remove the pan from heat, and squeeze a bit of lemon juice over the curry (this helps the flavors pop even more), then garnish with a bit of fresh chopped cilantro.
- Gather the ingredients.
- Whisk together the garlic, 3 tablespoons of the extra-virgin olive oil, honey, turmeric, kosher salt and freshly ground black pepper to taste.
- Season the salmon fillets with kosher salt and freshly ground pepper and place in a bowl.
- Halve the marinade. Set one half aside. Use a pastry brush to coat the salmon fillets. Pour the excess marinade on top of the salmon fillets and gently toss to coat. Let the marinated salmon stand 15 minutes.
- Preheat the oven to 400 F. Line a baking sheet with parchment paper.
- Drain the can of beets. Use a heart cutter, if you like, to create heart shapes. Reserve the scraps for future use in salads, etc. or discard. You may want to use kitchen gloves when handling the beets to prevent staining your hands.
- Peel the red onions and cut into rings.
- Place the beet slices or hearts and the raw red onion rings in a bowl.
- Pour the other half of the marinade over the beets and onions and toss to coat. Let stand 10 minutes.
- Transfer the beets and onions to the baking sheet. Spread them out on the parchment paper and bake for 25 minutes.
- In the meantime, cut the blood orange in half. Cut each half into thin round slices, then cut the round slices in half.
- Heat the remaining extra-virgin olive oil in a medium sides skillet over high heat. Add the marinated salmon fillets and reserve the marinade in the bowl. Sear the salmon pieces on both sides.
- Remove the marinated roasted beets and onions from the oven. Lay the salmon on the baking sheet on top of the beets and onions. Pour the rest of the marinade over the top and bake for another 10 to 12 minutes, until the salmon has cooked through.
- Roughly chop the almonds and place them in a naked frying pan over medium heat. Stir them around until they are lightly toasted. This happens fast so do not turn your back on the pan or get distracted. Remove and set aside.
- Remove the salmon from oven, transfer everything to a serving platter, garnish with the toasted almonds and oranges. Tuck the cilantro leaves around the platter and serve.
- Season with salt and pepper to taste and serve with a garnish of chopped parsley.
- Toss the lamb cubes with a few tablespoons of flour; shake off excess.
- Melt the butter with the vegetable oil in a large Dutch oven or stockpot over medium heat. Add the floured lamb cubes and cook until browned on all sides, stirring and turning frequently.
- Remove the meat and add the mushrooms to the drippings. Cook until the mushrooms are golden brown and tender, stirring frequently. Add the garlic and cook for 1 minute longer.
- Add the lamb cubes back to the pot along with the water, broth, 1 teaspoon of salt, thyme, and pepper; cover and simmer for 1 hour. Skim off any fat on the surface.
- Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes.
- Add peas, if using, and simmer for 5 more minutes.
- Combine the milk and 1/3 cup of flour in a cup or small bowl; whisk until smooth. Add the mixture to the simmering stew and cook for about 1 to 2 minutes longer, or until thickened.
- Taste and adjust seasonings with more salt and pepper, as needed.