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Honey stew

Honey stew



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If we are still thinking about lamb dishes, I will give you the recipe for homemade lamb stew :) which last year I was lucky enough to eat right in Romania, for Easter, and as if it had a taste even better ....

  • about 1 kg of lamb,
  • 2 tablespoons oil,
  • a big onion,
  • a few potatoes,
  • paprika,
  • salt,
  • pepper,
  • few dehydrated or delicate vegetables,
  • parsley,
  • 50 ml milk,
  • a teaspoon of flour.

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Lamb stew:

Easter recipes

Put the finely chopped onion and cook over low heat in hot oil and after 5 minutes add the paprika and put the pieces of meat. Let the meat brown for a few more minutes on low heat and then season with salt, pepper, a little delicate and add enough boiling water to pass over the meat and let it simmer over low heat for 20 minutes.

Fill from time to time with a little boiling water if the water drops and after 20 minutes add the diced potatoes and let it boil for another 15 minutes. If the lamb is not very tender, let it simmer more before putting the potatoes, it must be almost cooked when we put the potatoes. In a bowl, mix a teaspoon of flour with 50 ml of cold water and 50 ml of milk and add over the stew, letting it boil for a few minutes. Serve with hot polenta, with finely chopped fresh parsley pressed over it and accompanied by your favorite pickles.


Ingredients lamb stew with lentil stew

1. Honey stew

  • 1 leg of lamb & # 8211 approx. 700g-1 kg of lamb meat
  • 1 onion
  • 1 can diced tomatoes in broth
  • 1 half red bell pepper
  • 2 cloves of green garlic (if not, use a few puppies)
  • 1 dry cup
  • 1 bunch parsley
  • thyme, pepper, salt

2. Lentil stew

  • 250 gr red lentils & # 8211 1 cup
  • 1 onion
  • 1 half red bell pepper
  • 2 cloves of garlic
  • 1 tablespoon concentrated broth
  • chicken soup, vegetable soup or lukewarm water
  • pepper, salt
  • 1 bunch green onions

We take care of the meat and cut it into pieces (mouthfuls). Finely chop 1 onion and put it to harden in 2 tablespoons of oil, in a large pan. When the onion is slightly transparent, add the pieces and mix. Add a pinch of salt and a pinch of freshly ground pepper. Temper until the meat changes color (a few minutes). Add canned tomatoes and a little thyme.

Pass the dried mushroom through the flame of the stove and grind it well with a knife. This coarsely made paprika is much more fragrant than the commercial paprika. Add the chopped mushroom together with the diced bell pepper. Put half a cup of water and let the stew simmer for 30 minutes. We must taste the meat to check its tenderness. Although it should cook quickly, if the meat does not satisfy us, we leave it on the fire, possibly adding more water.

After it decreases and the sauce is formed, add the chopped green garlic. We taste and adjust the salt if necessary. Leave it on the fire for another 2-3 minutes, turn off the stove and season with fresh parsley. Put the lid on the lamb stew.

We prepare the lentil stew. Lentils, unlike beans, do not need to be soaked. In another pan, with two tablespoons of oil, sauté an onion. We give a pinch of salt. Over the hardened onions, add the washed red lentils and mix. Chop the bell peppers and chop the garlic, which, together with the spoon of broth, we put over the lentils. Add 1.5 cups of soup or lukewarm water. Usually, if you want to make lentil puree, add almost 2 cups of water to a cup of lentils. We, because we don't want to get puree and because we want the lentils to keep their shape, we will add 1.5 cups less respectively. Let the lentils swell over low heat and reduce the stain, make it creamy & # 8211 for about 15-20 minutes.

At the end, season with freshly ground pepper. If you want a more spicy and flavorful stew, you can use a diverse range of spices, as desired. When serving, place the lamb stew on a bed of yamie and garnish with green onions.


Lamb stew with curry sauce and tomato sauce

Have you ever considered cooking lamb with curry sauce. It's not exactly a traditional recipe, but it's worth a try. I invite you to a lamb stew with curry sauce and tomato sauce.

Ingredients and quantities:

500 g of lamb pulp
200 ml oil
400 g of tomato sauce
1 large potato
200 ml of hot water
4 tablespoons frozen peas
1 little cauliflower
3 tomatoes
50 g curry
salt
pepper

Method of preparation:

1. Heat oil in a saucepan. Pour the sauces and leave them on the right heat for 2-3 minutes, to release their flavor. Then add the potato, peeled and cut into pieces, over which add hot water. Wait until the sauce boils, then reduce the heat and let it boil for another 15-20 minutes, until the potato starts to soften.

2. Chop the lamb leg and add it over the tomato sauce and over the hot oil. Let it cook for 25 minutes, but don't forget to stir continuously so that it doesn't burn.

3. Add the cauliflower, after you have cut it into small pieces, and continue to cook for 5-7 minutes, until all the vegetables are well penetrated. If the content decreases, pour more warm water.

4 . Add the frozen peas and chopped tomatoes and simmer for a few minutes, until the peas have boiled and the tomatoes have begun to soften.

This dish is served with hot bread, to keep the flavor of the ingredients.


Lamb stew

& # 8222Food for staff & # 8221 is food that is cooked in restaurants, catering or country kitchens, to feed those who cook. It is rarely related to the menu of the day, but almost every time it is so good that you feel like opting in the menu. It's a simple dish, easy to make (no one has time to bother with it), usually made in a single bowl, from start to finish. At the last meal I cooked, I also took care of the food for the staff. I made a lamb stew.

I cleaned and chopped the vegetables: carrots, leeks, green onions, celery.

I cut the meat (pulp) into large pieces.

I decided to bring some peppers to the story.

I also put garlic, tarragon and thyme, salt, pepper and paprika in the pot. Of course, and meat.

I put two tablespoons of olive oil in the pot. Then a lid over the pot and the pot on low heat.

After an hour, I put a jar of yogurt on top of everything in the pot. I mixed well and put the lid in its place.

After another half hour I took the lid off and let the stew drop.

It was good with polenta. And without.


Lamb stew

Use this recipe to make the weekly menu more varied.

  • Mayra Fernandez Joglar
  • Recipe type: meat
  • Gates: 2
  • Cooking time: 50M
  • Total time: 50M

Ingredients

  • 250 g of honey
  • 120 g red pepper
  • 120 g onions
  • 2 medium pear pears
  • Garlic cloves 1
  • 330 g of water
  • 200 g potatoes
  • Olive oil
  • Salt and pepper

Preparation

Brown the meat with a good drop of oil in a pot. Remove, season and set aside.

Peel the onion and garlic. Cut it in time 5 seconds at speed 5 so that it is small. Add 15 g of oil that I used to brown the lamb and program 5 minutes, 100º at speed 1.

Wash the tomatoes and chop them. Add them to the glass and schedule more 5 minutes, 100º at speed 1.

After a while, add the lamb I reserved and the washed and chopped red pepper. Jump for 2 minutes, Varoma temperature, spoon speed, turn left.

Add water, it should cover the meat and vegetables. Time schedule 20 minutes, 100º, spoon speed, turn left.

After the time has passed, add the potatoes, not too small, and schedule others. 14 minutes, 100º, spoon speed, turn left.

Let it rest for a few minutes.

When the time has passed, remove the meat and potatoes to a hot source, leaving the rest of the vegetables in the glass. Grind them over time 1 minute, moving from progressive speed 5-7-9. Add the sauce to the meat and potatoes and let it rest for a few minutes.

Notes

This recipe can be frozen, but only meat, because frozen potatoes lose their texture and flavor.


Lamb stew with chickpeas and apricots

In the same pan, from where we took out the lamb, we put the onion cut into scales.

Then add the chopped carrot

Season with salt and pepper.

Add dehydrated apricots, bay leaf, cinnamon stick, ginger, ground hot pepper

Top up with some liquid if needed.

Transfer to an ovenproof dish.

Put the dish in the preheated oven at 180 degrees for about 1 hour.

Add the canned chickpeas.

Stir and add a little more to the oven.

Serve garnished with chopped parsley.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Lamb meat mixes well with lime juice, salt, pepper and dried herbs. If you have, you can also use fresh herbs.

Place in a saucepan for quick marinating, close tightly by turning the knob to the & # 8220closed & # 8221 position.

Attach the vacuum hose to the casserole and the Food Saver vacuum cleaner and drain 3 times. The combination of the Food Saver and the quick-marinating casserole makes the marinade last only a few minutes, compared to the many hours usually required.

Cook the onion in oil, add the finely chopped garlic and turmeric.
Add the pieces of meat and the 2 pieces of lime, which crack a little to release more flavor.
Season with salt and pepper.
Put everything in the Crock-Pot cooker and set to HIGH for 4 hours.


What is tocana or tocanita?

First of all, tocanita is just the diminutive form of tocana, so they are the same dish, probably the most cooked and eaten kind of dish in Romania.

You can make a tocana with just about anything, any kind of meat you want, any kind of vegetables.

There are vegetarian and vegan tocanita recipes eaten in summer when the veggies are plentiful or during the fasting times before Easter and Christmas. For instance, this eggplant stew or this leek and olive stew & ndash they really are some of my favorite vegan stews.

Or the always present tocana de cartofi & ndash potato stew, which I probably have been eating at least every two weeks when I was growing up. It was cheap, filling and super delicious. And really a recipe that any child would love.


How to serve any Romanian stew?

  • You can serve tocana with bread, the traditional Romanian fluffy white bread is perfect to mop up the sauce from any kind of Romanian stew. But any other kind of bread would be fine as well. or polenta are also perfect with many kinds of stews (not with potato stew though). Try polenta with pork stew, meatball stew with sauerkraut or any kind of vegetable stew.
  • Mashed potatoes can be served with any kind of meat stew as well and with many of the veggie stews as well.
  • And don & rsquot forget the pickled vegetables, like green tomato pickles, pickles are the best match for tocana. Or a nice white cabbage salad.