The following dish was prepared due to the strange weather we had lately. After a few hot days, the weather turned chilly again, and I’ve decided it can be a good time to use the lamb shoulder chops I had in the freezer. I also had some nice eggplants and tomatoes, and decided to let these shine with simple rustic preparation, and just a few more added ingredients to the basic mix. Continue reading “Lamb Stew with Eggplant, Tomato and Parsley”
As a fan of fresh okra dishes, I’m always delighted when they are in season again, and immediately start to use them in different dishes. One of my most favorites is the Sephardic dish of braised okra (click HERE for recipe), which I make often. This time, I’ve decided to prepare a version of it, with the addition of beef and fresh herbs.
On a cold day, sometimes all that is needed is a straight-forward simple comfort food, without too much elaboration. The following stew is exactly that. Continue reading “Beef Stew with Red Beans and Tomato Sauce”
As the weather gets colder, hearty stews are often on the menu. Their initial cooking time is fairly short, and then all that is needed is to place the pot in the oven for a few hours. Continue reading “Lamb Stew with Black Beans”
Winter is still with us, and I was planning on yet another stew, this time of lamb. However, as the weather was not as chilly, and as lamb is quite heavy in itself, I wanted a lighter stew with lighter ingredients in it. Continue reading “Lamb with Onions, Parsley, Tomatoes and Golden Raisins”
Beef stew is one of the best dishes to have on a cold winter day. It’s hearty, filling and warming from the inside.
In the stew I have here, I’ve used light beer as the cooking liquid, which gave the stew a unique, deep flavor. Continue reading “Beef Stew with Beer and Spices”
The weather is cooling down and the time for heavier dishes is almost here. However, it’s still not the time for very heavy dishes, so here is an easy to assemble solution. Continue reading “Lamb Stew with Onions and Mini Peppers”
Fennel is a wonderful vegetable, with a distinctive anise flavor, which is one of my favorites. Its fresh flavor pairs wonderfully with the relatively heavy lamb cut. To enhance this anise flavor, I’ve added fennel seeds and a bit of Ouzo, the Greek anise flavored liquor. Continue reading “Lamb and Fennel Stew”
This hearty and tasty lamb stew is very easy to prepare. Once all the ingredients are assembled in the pot, all that is needed is to bring it to the boil and then finish the cooking by baking it gently in the oven.
Served with fresh rustic bread or white rice (preferably Bastmai) it is the perfect dish for dinner on a chilly day.