Need lamb stew ideas

[cbayer]

I sent my husband to do the shopping with a long list of what I needed for the next several weeks. As usual, he didn't get a few things quite right, so I will need to improvise.

I asked for lamb chops, and he got those horrible shoulder chops. So, my idea about grilling them is out the window.

But, I think I could make a lamb stew from them. I have carrots and potatoes and other various vegetables right now.

Anyone have a recipe or ideas on how I might do this?

Thanks in advance.

:hi:

[The empressof all]

1. Depending upon what spices you have ...Make a lamb tagine

You don't need a tagine pot ...You can even do it low and slow on top of the cook top. You can even think of doing a lamb Vindaloo. If you have some cumin, ginger, red pepper and garlic you can do miracles. Google around for middle eastern or Indian lamb recipes

[cbayer]

3. Thanks empress! I have a lot of spices and fresh garlic, so this would work out

very well. I think something with more exotic flavors is exactly what will make this happen.

:hi:

[cbayer]

5. I have found this recipe and have most of what it calls for

http://allrecipes.com/Recipe/lamb-tagine/detail.aspx

I am marinating the meat in the OO and spices now. It won't have 8 hours, but it will have about 3 outside the fridge.

I don't have any couscous. I am thinking either rice or noodles. And maybe some cucumber salad on the side to cool it off. What do you think?


Will let you know how it turns out. Thanks for the idea.

:hi:

[canetoad]

2. I have this recipe in the file

I've made it a couple of times and it's been enjoyed.


Afghani Lamb Stew with Spinach

* 2 1/2 pounds lamb stew meat - preferably leg
* 1/3 cup olive oil
* 3/4 pound onions, diced large
* 4 teaspoon chopped garlic
* 2 teaspoons turmeric
* 1/4 teaspoon ground cardamom
* 1/2 teaspoon crushed red pepper - or to taste
* 1/2 teaspoon cinnamon
* 32 ounce can tomatoes, drain & chop
* 1 cup beef stock
* 1/2 pound fresh spinach, washed & drain
* 1/2 cup yogurt
* 1 tablespoon grated lemon peel
* Salt, to taste
* 1/4 cup roasted pine nuts


Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and veal stock and stir.

Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts.

[cbayer]

4. The spices in this sound great. I don't have spinach or yogurt, but I think I could

improvise here. I am definitely thinking about something along this line at this point.

Thanks so much for the recipe. I am going to save it and get everything it calls for next trip to town.

:hi:

[kestrel91316]

6. I wish I could afford lamb. I think its over $10/lb now.

[cbayer]

7. These particular chops are super cheap (for a reason)

They were about $3 pound. Lots of bone, fat and gristle, but I am stewing them right now and it smells delicious.

You are right - the good kind of lamb chops are deadly expensive. Traders Joe's sells some frozen racks at a reasonable price, if you have one near you.

:hi:

[LaydeeBug]

8. Costco has A REALLY good lamb leg, that comes in two portions. It is absolutely delicious. :) nt