Incredible Comforting Lamb Stew | CaribbeanPot.com

what's up soleus can see a Caribbean putt that come your boy found lamb on sale at the grocery store so today while not Caribbean hiraman we're doing a wicked lamb stew we're gonna start it on a stove we're gonna finish it in the oven low and slow we eating good tonight yes we are stay tuned in my big oven proof yes we will be finishing this off in the oven but for now we're gonna start it on a stovetop on a medium heat nice and heavy it has a lid as well I'm gonna go in with a drizzle of olive oil and there any reason why that's what a tablespoon of olive oil the only reason why I'm going in with a tablespoon of olive oil it's because the bacon that I'm starting with is very lean word there was a lot of fat I wouldn't have to add any any oil in there all we want to do here is render that off nice and crisp it's a couple five or six minutes where the bacon is browned off nicely so here's where now we're gonna remove that drain it put it on a paper towel or something and set it aside until later on just gonna add another tablespoon of olive oil to the pot there and I've lightly floured the blade chops and this is lamblia tops I'm gonna turn my heat back up to medium I turned it down there for a second this lightly floured that's all it is there's no salt is no black pepper there's nothing on there try not to crowd upon too much and you'll notice these are bones in them let me show you so this bone is a bit of fat but that bone there and I didn't cut it up I'm leaving them whole because they get nice big pieces of that lamb when it renders down and it cooks nice and slow in the oven and you'll notice we've developed some nice color on the outside here and the reason why we dusted it and flowers because the leaves so on in the cooking process that flower is gonna work as a thickness it's gonna have to pick me first off to the gravy four minutes besides big demos and then I have another batch to go in there I just took out the last two couple pieces that were browning there turn my feet all the way down to low and I'm gonna go on with an onion some shallots that is one large a lot that I and you'll notice I have the and sort of big pieces it's important that you have use on low at this point ago we're not trying to burn anything after a minute we're going to go in with three stalks of celery and they're cut about half a centimeter centimeter of garlic just smush with the back of my knife heat still humble and thyme fresh thyme if you don't have fresh thyme for the road to the grocery store and there is no killing you can use about half a teaspoon of the dried stuff I am NOT a fan of the dry stuff we've talked about this before just keep cranking keep cranking and either what half a teaspoon as much as we can handle it's been a minute and a half since I added the garlic about trying to burn that garlic and that's one of the reasons why I only smashed and I didn't chop it up or crush it or anything like that because later on when this chew is done I mean find a piece of garlic hmm everyone next up we gotta add a little bit of beasts are we going too deep but a bit of tomato puree or concentrated tomato into the pot there I'm gonna hit that with a stirrer I want to cook out that tomato paste a little bit so that's gonna bring up the sweetness and if you notice what's going on in the bottom there that is fun that is where all the niceness is happening we've got that beacon flavor in there that lamb flavor in there that onion garlic celery thyme now to declare by the way I haven't mentioned this already the heat is on low preheat your oven to 350 degrees now it's that drunken everything we're going in with your favorite red wine in this case here this is the one that I'm using and I want about a cup and a half of that wine bring that up to a sort of a boil and as it come as it starts bubbling what you want to do is using your spoon sort of scrape the butter and I noticed I was already getting clean that is where flavor lives you want to invite it to the party telling you to add it the wine it's been two minutes for that lovely room I know and to please please use a red wine that you like drinking you know I mean don't try to my dad eating with some old cheap wine no we're going in with some mushrooms now and these are cut nice and big I'm a huge fan of mushrooms - carrots nice big pieces there salt you haven't done any salt here but I'll be using some chicken stock and I know that it's packed in sodium as well so we want to kind of hole off your lid so all we can add some more salt if needed just kind of love that looks right now now we worked on the base and this is the sort of the the body of the stew now so we've got a carrot in there we've got the mushrooms in there it is time to go in with some washed potatoes and I love using these little baby potatoes and some some red and some white ones in there anything slow-cooked like a stew or soup or anything like that you can never go wrong by adding a cup of bay leaves in there that is another one of the sort of flavor trains that we you know it's just employing the use of it just gonna give that a quick mix I'm gonna crank up my heat now to medium-high because here is where we got to start it off on the stove because what happens is as soon as you put it in the oven it will continue cooking we're gonna go in and I'm using chicken stock you can use vegetable stock if you want that is all I have on hand right now just gonna give it another little quick mix you mix notice that lovely color we've got from the tomato as well as from browning off that meat there hmm it starts coming up to a boil here's we're gonna go back in now with all those pieces of land that we browned off earlier so we're just tucking it under if you have big pieces you really want to try and tuck that nicely in there everybody needs to be in this flavorful bath that we create in any sort of juices goes back into the pot as well we're not trying to waste anything and remember that bacon that we started off with yes it is going in here as well all of that lovely bacon in there you've had a quick Little Mix I want that bacon to go all over you want to mix those potatoes around one more thing I like going in there with at this point and later on we'll add some more there's some parsley parsley tends to cut some of the fat and later on we'll talk a bit more about that but it's gonna give that a quick little stir again bring that up to a boil your oven should be preheated to 350 degrees you start seeing bubbles happening all on the edge here so I'm gonna do I'm gonna turn off my stove now I'm gonna go in with one Birdseye pepper one Thai chili a1 Birds Eye chili I'm gonna give it a little crack snap him talk him down inside there lid on into the oven 350 degrees middle rock it's been an hour and a half since it's been in the oven everything is having to break down now it's nice and tender so here I'm but we've got quite a bit of liquid still so here's where we're gonna remove the lid put it back into the oven for another half an hour just so everything comes together and you get that concentrated flavor two hours later and look at how gorgeous that looks Krissi a Caribbean pod calm definitely not a Caribbean recipe let's get that plate let's get that altered way to save people from sending me the stupid emails and comments but when I tell you flavors and niceness in there no remember to taste it for salt adjust it accordingly you all know I like to go in with parsley and the reason why i parse me so much is because it brings out that sort of herbal element and at the end here it helps to fight down any sort of fat and he sort of grease enos it works great and breaking that down for you and making it also nice always a pleasure having you guys here in the kitchen with me remember this one here is gonna score you some points with the family so I urge you to make this one all right wok tender look at that falling apart take it easy all right

Channel: caribbeanpot

Views: 57,709

Keywords: stew, lamb stew, lamb, lamb recipe, caribbeanpot, chris de la rosa, classic lamb stew, beef stew, how to make stew, stewed lamb, traditional lamb stew, simple lamb stew, lamb stew recipe

Id: pFnKqX_icv0

Length: 10min 39sec (639 seconds)

Published: Wed Apr 22 2020