Best 3 Lamb Stew With Orange Recipes

Indulge in a culinary journey with our exquisite Lamb Stew with Orange recipe, a delightful fusion of succulent lamb, tangy oranges, and aromatic herbs. This hearty and comforting dish is perfect for a cozy dinner with loved ones. Discover the perfect balance of flavors as the lamb is braised in a flavorful broth infused with the vibrant zest of oranges and a symphony of herbs. Our recipe provides step-by-step instructions to guide you in creating this culinary masterpiece, resulting in a tender and juicy lamb stew that will tantalize your taste buds.

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Let's cook with our recipes!

TRADITIONAL LAMB STEW

Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

MOROCCAN LAMB STEW

Moroccan lamb Stew image

This is a foolproof lamb stew recipe that my whole family loves. It's not a lot of work and can do it's thing on the stove while I play on Recipezaar!

Provided by Geema

Categories Stew

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 lbs lamb stew meat
2 tablespoons olive oil
2 cups chopped onions
3 cloves garlic, minced
1 1/2 tablespoons minced peeled fresh ginger
3/4 cup orange juice
1/3 cup red wine
1 large orange
1/4 cup chopped fresh parsley
1 tablespoon honey

Steps:

Combine salt, pepper, cinnamon and allspice in a medium bowl.
Add the lamb and stir to coat with the spice mixture.
Heat olive oil in a heavy, large pot over medium high heat.
Working in batches, add lamb to the pot and brown on all sides, about 4 minutes for each batch.
Return all the lamb to the pot.
Add onion, garlic and ginger to the stew and cook for 5 minutes, stirring occasionally.
Add the wine and orange juice and bring to a boil.
Cover and reduce heat to a simmer, cooking for about 1 hours and 30 minutes, stirring every once in a while.
Grate the peel from the orange and set aside.
Segment the orange cutting off all the bitter white pith, and chop coarsely.
Add oranges and grated peel to lamb, cooking about 20 more minutes.
Stir in the parsley and honey, and more salt and pepper to your taste.

MOROCCAN LAMB STEW WITH APRICOTS

Moroccan Lamb Stew with Apricots image

The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.

Provided by Jasmine

Time 2h25m

Yield 4

Number Of Ingredients 19

Ingredients

2 pounds boneless leg of lamb, cut into 1-inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon cayenne pepper
½ teaspoon ground cardamom
½ teaspoon ground turmeric
2 teaspoons kosher salt
2 tablespoons olive oil
2 cups finely chopped onion
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 (3 inch) cinnamon sticks
2 cups low-sodium chicken stock
1 cup dried apricots, halved
2 (3 inch) orange peel strips
1 tablespoon honey
¼ cup chopped fresh cilantro
¼ cup toasted pine nuts

Steps:

Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g

Tips:

For the most flavorful stew, use high-quality lamb meat. Look for meat that is well-marbled and has a deep red color.
Brown the lamb in a hot pan before adding it to the stew. This will help to develop the flavor and create a rich, brown gravy.
Use a variety of vegetables in your stew. This will add flavor, texture, and nutrients.
Add a citrus element to the stew, such as orange juice or zest. This will help to brighten the flavor and balance out the richness of the lamb.
Simmer the stew for at least 1 hour, or until the lamb is tender and the vegetables are cooked through.
Serve the stew over rice, mashed potatoes, or egg noodles.

Conclusion:

Lamb stew with orange is a classic dish that is both hearty and flavorful. It is a great way to warm up on a cold day and is also perfect for a special occasion. With its combination of tender lamb, savory vegetables, and bright citrus flavors, this stew is sure to please everyone at the table.