Sentences with phrase «lamb stew served»

This rich apricot and lamb stew served with a lemony herby Mediterranean couscous is just the ticket for colder months.

Not exact matches

Another in my party selected the Lamb Rack that had a Mediterranean spin as it's served with an eggplant - olive caponata — a Sicilian stew of sorts — all kicked up a notch with a garlic jus.

It consists of tender lamb pieces cooked in a delicious flavoursome Moroccan stew served on roasted garlic mash.

ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taLAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to talamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup fresh or frozen peas (if fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch fresh dill (finely chopped) 1/2 bunch fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly ground black pepper (to taste)

They have an earthy flavor and are used in sauces like mole and are often combined with fruits and are excellent served with seafood, stews, lamb, fennel, honey, mushrooms, duck, garlic, or oregano.

This basic stew recipe makes enough braised beef or lamb to feed 4 to 6, so you can scoop out one serving for your child and still feed the rest of the family.

It's in season now, and we've seen it on several restaurant menus this week, including roasted like peaches in a summer salad, used in a tagine - style dish with braised lamb, or stewed in sugar and served with buckwheat ice cream for dessert.

Serve stewed prunes with rosemary - scented braised lamb and enjoy this Middle Eastern inspired meal.

The most anyone suggests you do is visit the ruins of a second - century A.D. Roman fort or try a bedouin dinner of gargoulette (a type of lamb stew), served in low - slung wool tents.

Traditional dishes such as Colcannon, a dish of creamed potatoes and cabbage served with melted butter, and champ; mashed potato with spring onions remain popular as does the famous Irish stew, a hearty and warming lamb and vegetable dish.