Simple Cuisine

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, [waterless] lamb shoulder stew. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Leg of lamb is my favorite cut because it's tender and readily available in grocery stores. It's also fairly lean, so there's less trimming and less skimming. If there are bone-in shoulder lamb chops available, I'll add one of those; the bones and connective tissue add collagen and flavor to the stew. With minimal effort, lamb shoulder can be one of the most flavorful and tender meat mains.

[Waterless] Lamb Shoulder Stew is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. [Waterless] Lamb Shoulder Stew is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have [waterless] lamb shoulder stew using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make [Waterless] Lamb Shoulder Stew:

1. Prepare 1 large yellow onion
2. Prepare 2-3 large tomato
3. Make ready 3 slices lamb shoulder
4. Get Tomato paste/ ketchup
5. Prepare Worcestershire sauce
6. Get Black pepper (to taste)
7. Get Salt (to taste)
8. Prepare Sugar (to taste)

Classic lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions (think Easter!). Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. This Moroccan lamb stew uses a blend of different spices and flavor-makers such as cinnamon, allspice, bay leaves, and, what I consider the star spice here, Moroccan Ras el Hanout.

Steps to make [Waterless] Lamb Shoulder Stew:

1. Thin slice the onion and tomato.
2. Layer the pot with sequence - onion, tomato, lamb shoulder, 1.5 tablespoon ketchup, 1.5 tablespoon Worcestershire sauce. Repeat until all lamb shoulders put in the pot. 1. To cook over stove : Heat the pot of ingredient over medium low heat. Change to low heat once there’s gravy/sauce at the pot bottom. Cook until onion & tomato soften/melted, and lamb shoulder is tender.
3. To cook with pressure cooker : Start cooking with Sauté/Sear function to heat the pot of ingredient for 10-15 minutes. 1. Then, change to Beef/Lamb function to pressure cook the pot of ingredient for 30-35 minutes. May continue to pressure cook for another minutes to achieve the preferred meat tenderness. 1. Add ketchup/Worcestershire/salt/sugar/pepper to taste, if needed. Optionally, use Sauce Thickening function to thicken the gravy until preferred texture.
4. It’s good to serve with rice or pasta. Viola!

Baking the stew in the oven makes the tender lamb morsels and root vegetables just melt in your mouth. This Moroccan lamb stew uses a blend of different spices and flavor-makers such as cinnamon, allspice, bay leaves, and, what I consider the star spice here, Moroccan Ras el Hanout. Ras el Hanout is a decidedly North African/Moroccan spice blend that includes notes of turmeric, cloves, ginger, cardamom, nutmeg and more! So can I use leg of lamb or lamb shank and does that change the timing or is there a different substitute? I assume the lamb imparts a distinct flavor but what would be a good beef substitute?

So that’s going to wrap it up with this exceptional food [waterless] lamb shoulder stew recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!