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do you have suggestions for converting this to a pressure cooker /instant pot recipe? It sounds yummy!
Hi, Kendra! We haven’t tried this recipe in the instant pot, but I think you could borrow the instructions from our Pressure Cooker Lamb Stew recipe. I’d try 30 minutes in the Instant Pot. Hope that helps, and let us know how it turns out!
I’ve never seen pasilla chiles around here, what can I substitute?
Hi there! Can you advice as to other dishes I can accompany/complement this stew with? I organize community dinners so I have to provide enough options for all. Greatly appreciate it!
Hi GV, this would be great with couscous. Check out this recipe: http://www.simplyrecipes.com/recipes/couscous_with_pistachios_and_apricots/
is hot hungarian paprika the same as hot smoked hungarian paprika?
Hi Graeme, smoked paprika has a distinctly different flavor than other paprika. I’ve never seen hot smoked paprika, but I assume it is just the regular hot paprika that is also smoked. I’m guessing that you could use the smoked paprika with this recipe, but be warned, I find smoked paprika tends to give everything it touches a “barbecue potato chip” flavor. Sometimes that’s what you want, and sometimes it isn’t.
I squeezed in half a lemon. Good stuff!
We made this recipe tonight for the first time and it was fantastic, I did make a couple changes. During the last hour of simmering I added 1 cup Red wine – it gave it some extra body and I’d definitely recommend it.
We also had it over fresh pasta – tonight – whole wheatchestnut pasta that I bought from Pastaworks in Portland, OR. We have whole wheat for tomorrow.
On my…totally delicious! Really.
Normally, I like to try out the recipe As Is on the first go, then adjust it next time if needed, unfortunately, I had to make changes on the first go due to currently being in a small town where things are hard to get..so, with that said, this is what i changed:
-Lamb Breast instead of lamb shoulder. Yes, it requires a lot of trimming and I also cut it to individual riblets…also, it’s fairly innexpensive.
-More raisins..like, 1/2 a box! I love getting sweet bites in savory foods. Also, I bought golden raisins..I find that they are more aesthetically suited for the dish.
-3c of chicken stock
-1lb. Stew beef.
-1/2lb Red and Gold Baby potatoes; quartered.
After cutting each breast into individual riblets, I trimmed the fat and browned them; set aside.
I then tossed in the potatoes just to brown them a little, then set them aside.
I added a little olive oil with a little piece of fat that I trimmed from the breast and browned the beef..I set it aside with the riblets.
I then followed the recipe as directed..just adding 2c of stock, rather than 1.5c
I cooked it for 2-3 hours, pulled out the riblets, deboned them, and cut them into bite size pieces prior to throwing them back, along with the extra cup of stock and potatoes.
Cook for an additional hour. Done!
…I will say though, you’ll need to do A LOT of skimming during the cooking process, but its so worth it. This part of the lamb is soooo flavorful and tender. Even the beef takes on the lamb flavor.
I served it over brown rice that I scented with ginger while cooking and tossed with a little salt, olive oil, and fresh parsley…unfortunately, couscous doesn’t exist in this border town. Bummer.
Wow – this even converted a couple of people who told me they don’t like lamb. Fantastic.
Made this last week for my family and it was devoured. Due to a lack of affordable lamb at my grocery store, I substituted veal shoulder, which was good, but i’ll try it with lamb once I can find it!
Great stew! Yum!
Quinoa is another gluten-free starch alternative to cous-cous.
Lamb is probably my favorite meat. We recently did a butterflied and stuffed leg of lamb on a Traeger grill (more like an oven than a grill). The stuffing was made of feta, leftover smoky bacon, dates, thyme, cumin, lots of oregano, and fresh basil. Probably the best piece of meat I have ever eaten. Thanks for another great way to cook lamb. The more the merrier!
If I wanted to make this stew but cook it in the oven, how would I change the cooking method and what temp/times should I use with the oven?
I would do everything through half of step 5 on the stove-top, including getting it to a boiling temp, then put it in the oven, partially covered (that’s mostly covered, but not completely) at about 300°F for 3 hours. Check half way to make sure it’s not drying out. ~Elise
I made this stew last night and it was delicious. Thanks for the many wonderful recipes. You make me look great when it comes to working in the kitchen! Oh yea, have a great holiday.
So, I have been noticing that a variety of stew recipes call for browning the meat, and I got to wondering why? All the recipes call for drying and browning the meat, I know the meat must be dry to brown properly but I am confused as to why this is necessary, Elise, i am sure you know the answer, please tell me!
Simple answer. Browned meat tastes better. The reason? When the meat reaches a certain temperature, a variety of chemical reactions take place that produce many wonderful flavors. Sort of like the new flavors that happen when you cook sugar until it browns, or caramelizes. In the case of meat, it’s not caramelization, but browning from a chemical process called a Maillard reaction. When the surface of the meat is damp, the water keeps the meat from getting to the temperature needed to brown the meat. Water boils away above 212 degrees. Maillard reactions happen at about 310°F. So as long as the meat is still wet, it can’t get hot enough to brown, instead it cooks by being steamed or boiled. This is why with a stew, you brown the meat first. Then you add liquid. ~Elise
MMMMM so good. I am eating this right now! I finally made it again, this time I used a leg of lamb because that is what I had and I doubled the recipe. It is amazingly delicious. Also last time I had no pasilla chilies but I do this time. I love the multifaceted flavor of this dish, it is not as spicy as one would think, and the heat definatley comes down with cooking. It has this gentle heat with sweet undertones. It does not leave a burn in your mouth at all. Sooooo yummy. I served it with plain rice b/c hubby hates couscous …
This is the 1st recipe I ever made from your website and when trying to impress my fiance. It was a big hit and I haven’t made it again yet but I am going to next week. You have too much stuff on here to make this often :)
I made this recipe in a slow cooker on Saturday night for our Easter Sunday feast.
I followed all of the directions up until I needed to cook it for 3hrs. I also used the 1/2 paprika, 1/2 chili powder mixture.
Instead, I heated up the slow cooker first (by putting water in it, and turning it on), and then I heated up the chicken broth in a separate pot, and then when the slow cooker was nice and hot, I poured out the water, poured in the chicken broth and all of the other ingredients from the recipe that had been simmering in a large pot. Then I put my slow cooker on HIGH for 3.5 hours and BOY WAS IT TASTY! The meat was simply falling apart!!
We served it with some Basmati Saffon Rice, some Tomatoes Stuffed with Tabouleh Salad, and some Dolmas.
We will definitely make this again. It is truly delicious!