Best 9 Red Chile Lamb Stew Recipes

LAMB STEW RECIPE

Steps:

• In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.
• While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.
• Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min. Preheat Oven to 325˚F.
• Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

LAMB CHILI

Steps:

• In a large bowl, season lamb all over with salt and pepper.
• In a large pot, heat oil over medium heat.
• Working in batches, add lamb and cook about 2 minutes per side, until browned.
• Transfer lamb to a large plate as done. Discard excess fat, leaving only about 1 tablespoon in the pot.
• Bring pot back to medium heat, add green bell peppers, Poblano or Anaheim pepper (if using), red bell peppers, and onions and cook for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables.
• Add jalapeño and cook for another 3 minutes, stirring from time to time.
• Add garlic, cook for 1 minute more, then add chile powder, oregano, coriander, cumin, and salt and pepper.
• Let spices cook, stirring constantly, for 1 minute.
• Return lamb to pot. Stir in broth, Worcestershire sauce, sugar, tomatoes, chipotle sauce, and bay leaf.
• Raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper.
• Lower heat to a slow simmer, cover and cook for about 30 minutes.
• Check on the consistency of the sauce and add water 1/2 cup water at a time to reach desired thickness.
• Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through.
• Ladle chili into bowls and garnish with green onions and chopped cilantro.
• Recipe Variation: To add a smoky depth of flavor, you can roast the Poblano or Anaheim pepper before adding. Using tongs, hold the pepper over a high heat gas flame, charring all over for about five minutes. You want the pepper skin to have a very dark color on all sides. When done, place in an airtight container and let stand to "sweat" for about 5 minutes. Using plastic gloves to protect your fingers, rub the skin off and discard. Open the pepper and remove veins and seeds and discard the top or stem. Chop and add to recipe along with the jalapeño pepper.

SPRING LAMB STEW

Steps:

• Preheat the oven to 300 degrees F.
• Generously sprinkle the leg of lamb with salt and pepper.
• Heat the oil in a large pot or Dutch oven over a medium-high heat. In two batches, brown the lamb all over and remove to a plate, 4 to 6 minutes per batch.
• Add the onions, carrots and garlic. Season with a pinch of salt and pepper, then cook for a minute or two. Add the tomato paste and stir. Deglaze with the red wine and beef stock, scraping the bottom of the pot. Stir in the rosemary, thyme and bay leaves. Return the lamb to the pot and bring to a simmer.
• Place the lid on the pot and roast until the meat is very tender, 2 to 2 1/2 hours. Sprinkle over the parsley and serve.

RED CHILE LAMB STEW

Steps:

• In a large saucepan or dutch oven heat oil and add lamb over medium heat. Cover and brown meat, stirring occassionally. When brown remove from heat and let cool for several minutes.
• Slowly add 4 cups water and bay leaves. Return to heat and let simmer over low heat.
• Meanwhile in a cast iron skillet roast rinsed chiles for a few minutes. Remove and place in a stainless stell bowl or small pan.
• Add one cup of broth from the simmering lamb. Let soak until soft (10-15 minutes).
• Poke tomatoes once near the stems and place in cast iron skillet (use the same one used for chiles) and char them lightly by rolling them on their sides. Remove from heat and let cool before cutting out the stems.
• Using a blender, puree the chiles with broth, tomatoes, onion, garlic and spices. When pureed add mixture and potatoes to simmering lamb.
• Continuing cooking until potatoes are soft about 30-45 minutes.

LAMB AND RED WINE STEW

Steps:

• Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour.
• Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices.

LAMB STEW WITH CHILI SAUCE

Steps:

• tear the dried chiles into large pieces and soak in hot water for 30 min,then transfer the contents into a blender,add garlic and spices,process until smooth.
• heat the oil in a large sauce pan and stir fry lamb cubes over high heat until browned.
• cover the lamb with a layer of potato slices,season with salt,cook covered over medium heat for 10 minute.
• pour over the chili mixture and mix well,simmer covered over low heat for 1 hr or until meat and potatoes are tender.
• garnish with red pepper strips and fresh oregano,serve with a rice dish.

RED CHILE LAMB CHOPS

Steps:

• Roast bell peppers on a grill or under broiler, turning, until skin is blackened. Place in a paper bag until cool enough to handle. Peel, seed, and puree in a food processor.
• Toast cumin and coriander seeds over medium heat, shaking pan, until aromatic and just brown, 4 minutes. Grind finely in a spice grinder.
• Combine ground chiles, paprika, cayenne, cumin, coriander, oregano, garlic, oil, vinegar, salt, and pureed peppers. Mix well.
• Salt chops. Place in a nonreactive bowl. Add spice mixture; coat chops. Cover with plastic; refrigerate overnight or up to 3 days.
• Preheat a grill or grill pan to medium hot. Grill chops, turning frequently, for 20 to 30 minutes, until chops are juicy but cooked through.

TRADITIONAL LAMB STEW

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.

LAMB IN RED CHILE STEW

Steps:

• 1. Wipe chiles with damp paper towels. Cut open and discard stems, seeds and veins. Cut the chiles into pieces and put in a small saucepan with 1 1/2 cups hot tap water. Bring to a boil, then cover and soak off heat 20 minutes. Put the chiles and the soaking water into a blender and blend as smooth as possible. Strain, pressing the purée to get all the pulp through a strainer into a bowl. Discard the residue. Set the purée aside. 2. Heat the oil in a 3- to 4-quart saucepan over medium heat and cook the onion until it starts to brown, 3 to 4 minutes. Add the garlic and cook 1 minute. Dust the meat with flour and add to the pan. Cook, stirring, until the meat is no longer pink outside, about 3 minutes. 3. Add the salt, the chile purée and all of the remaining ingredients. Stir to mix. Bring to a boil, then reduce the heat to low, partially cover with the lid askew and simmer, stirring frequently, until the meat is very tender, about 1 hour. Serve with finely chopped green onion on top and lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.