Pitted plum and beef/lamb stew. The stew in the book used lamb, but I opted to use beef since it's easier to find. It's rich, warms your belly, and super easy to make if you've got time to let You can also use a slow cooker for this recipe. Start by simmering the wine and plums in the slow cooker.
Home » Healthy Recipes » Hunger Games Lamb Stew with Dried Plums.
Post Edit: This recipe won Hunger Games Lamb Stew recipe contest with Stapleton-Spence and published in Huffington "I'm starving and the stew is so delicious—beef, potatoes, turnips, and onions in a thick gravy—that I have.
Today I have an easy recipe for you, inspired by moroccan cousine.
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The stew in the book used lamb, but I opted to use beef since it's easier to find. It's rich, warms your belly, and super easy to make if you've got time to let You can also use a slow cooker for this recipe. Start by simmering the wine and plums in the slow cooker.
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Ingredients requirements - Pitted plum and beef/lamb stew:
- Need 600 gr for stewing beef cubes 3 cm each.
- Give 2 - large onion, diced.
- Need 3 - table spoons ready to use fried crispy golden brown onions.
- You need 3 cm of cinnamon stick.
- Require 1 tea spoon turmeric powder.
- Give Pinch for saffron solved in 3 table spoons of hot water.
- Require 250 gr - pitted plums.
- Require Half for cup fresh lemon juice.
- Provide for Salt.
- Need - Black pepper.
- Provide - Canola oil.
- Provide for Plain steamed basmati rice to serve.
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Pitted plum and beef/lamb stew making:
- In a deep pot, heat the oil. Fry diced onions until they become soft. Add turmeric powder and cinnamon stick and saute few seconds. Now add the beef cubes and saute until no more red. Add enough water. Bring it to boil. Cover the pot.Lower the flame and let the beef simmer for about 3 hours or until tender..
- Now add pitted plums along with salt, pepper, fried crispy onions and saffron. Cover and let it simmer for 20 minutes..
- Add the lemon juice and turn off the heat. Stew should be thick with little liquid. Serve it with steamed basmati or iranian rice..
Heat theoil in a non-stick frying pan and cook the lamb in batches for three to four minutes until brown on all sides. Discard the bay leaves, garnish with the parsley and serve. Authentic Irish stew is always made with lamb and is even better as the flavors blend, so make it the day before you Click Play to See This Authentic Irish Lamb Stew Recipe Come Together. Put in lamb and beef and sprinkle with flour. Brown meat over medium heat, scraping bottom of pan to loosen any flour stuck to pan.
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