Best 4 Estofado De Carnero Lamb Stew Recipes
Embark on a culinary journey to discover the delectable flavors of "estofado de carnero" or lamb stew, a dish that has tantalized taste buds for centuries. This hearty and comforting stew, with its succulent lamb meat braised in a rich and flavorful broth, is a symphony of culinary artistry that showcases the essence of traditional Spanish cuisine. As you delve into this exploration, you'll uncover the secrets behind creating an exceptional estofado de carnero, from selecting the finest ingredients to mastering the art of slow-cooking, ensuring that every bite is an explosion of flavors and textures that will leave you craving for more. So, prepare to indulge your senses and embark on a culinary adventure that will elevate your understanding and appreciation of this timeless Spanish dish.
Check out the recipes below so you can choose the best recipe for yourself!
ESTOFADO DE CARNERO (LAMB STEW)
From The Complete Book of Mexican Cooking, by Elisabeth Lambert Ortiz, 1965. We like to add some cooked black beans at the end to make it even heartier and stretch it farther.
Provided by zeldaz51
Categories Lamb/Sheep
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the chiles:.
- Wash the chiles in cold water. Remove veins, stems, and seeds. Tear the pods roughly into pieces, place in a bowl and soak them in hot water, at least 1/2 cup, for an hour. Place the soaked chiles and their soaking liquid in a blender jar and blend to a thick puree.
- Assemble the stew:.
- Place the lamb, tomatoes, garlic, raisins, spices, and seasoning to taste in a heavy flameproof casserole which has a lid.
- Add enough water to the chile puree to make it the consistency of thin cream *(about 1 1/2 cups). Pour the puree over the meat, cover the casserole, bring to a boil. Reduce the heat and simmer very gently until the lamb is tender when pierced with a fork, about 2 hours.
- Five minutes before serving, add the sherry. Sprinkle with almonds just before serving.
Nutrition Facts : Calories 420.3, Fat 15.1, SaturatedFat 4.6, Cholesterol 147.7, Sodium 158.1, Carbohydrate 14.5, Fiber 3.6, Sugar 6.1, Protein 48.8
LAMB STEW/ESTOFADO DE CORDERO
Make and share this Lamb Stew/Estofado De Cordero recipe from Food.com.
Provided by costahome
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat large Dutch oven and add oil. When very hot add lamb, onion, garlic, celery, carrots. Mix together well and sauté for about 10 minutes, until lamb is browned.
- Add the tomatoes, bay leaf, white wine, and 1/2 cup traditional roux. Season with salt and pepper. Simmer until lamb is tender 1.5 to 2 hours. Serve in bowl with crusty bread.
- Make Traditional Roux: Melt butter in small saucepan. Blend in flour with a whisk and stir over low heat until flour is browned. Add the beef stock, bring to a boil and whisk 3 to 4 minutes. Reduce the heat and simmer another 30 minutes, continuing to stir.
Nutrition Facts : Calories 590.4, Fat 39.7, SaturatedFat 15.5, Cholesterol 161.4, Sodium 681.6, Carbohydrate 9.1, Fiber 1.2, Sugar 3.9, Protein 42.4
PERUVIAN LAMB STEW SECO DE CORDERO
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a mortar and pestle or food processor, pound the garlic, salt, cumin, and black pepper to a paste. Mix in the vinegar, and then blend in the olive oil. Transfer the mixture to a large shallow earthenware dish, and place the lamb in the marinade, turning to evenly coat all the chunks. Marinate at room temperature for 2 to 3 hours.
- Remove the lamb from the marinade with a slotted spoon, reserving 1/2 cup of the marinade. In a large heavy casserole, heat the 3 tablespoons olive oil over high heat. Brown the lamb, turning with tongs to sear all sides evenly. This will take about 20 minutes (if the lamb does not fit all in one layer, brown in 2 batches, otherwise the meat will steam rather than sear). Transfer the lamb to a plate with a slotted spoon and set aside. Reduce the heat to medium-high and add the jalapenos, onions, and salt. Saute, stirring frequently, for about 10 minutes, or until the onions are golden. Add the beer and lower the heat so that the liquid is simmering. Cook for about 15 minutes, or until all of the beer has evaporated. Return the browned lamb, along with the accumulated juices from the plate, to the pan. Add the stock and stir to mix. Bring up to a boil, then reduce the heat and simmer the dish, covered, for about I hour and 20 minutes, or until the meat is tender.
- Add the potatoes, cover the pan again and cook for about 20 minutes more, or until the potatoes are tender (you may need to add a little more stock or water to keep them from scorching). Add the reserved 1/2 cup of the marinade and the cilantro, stir to mix, and cook for 1 minute more. Serve from the casserole.
ESTUFADO DE CODERO Y VERDURAS: FARMHOUSE STEW WITH LAMB AND VEGETABLES
The Spanish tend to use a cazuela when cooking this dish as that is the most traditional method. A cazuela is an earthenware dish that can be used either on top of the oven over a gas flame or for baking inside the main oven. Remember, however, to cool the dish before washing, as it may crack due to extreme, rapid changes in temperature. A deep frying pan is a suitable alternative to cook this recipe, however, transfer the ingredients into a more attractive hot dish before serving at the table.
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the cazuela over a medium flame. Add the olive oil, enough to coat the bottom of the dish. Add the loin and shin meat and brown.
- Layer by layer add all the vegetables. Turn and mix ingredients slowly with meat.
- Add the chorizo, black pudding and pancetta to the ingredients.
- Add the glass of white wine, saffron, black peppercorns.
- Add about 2 cups of stock or water and bring to the boil. Once the juices are bubbling turn the heat down to low and allow to simmer. Place the whole bulb of garlic in the center of the dish with all the ingredients surrounding it. The idea is to remove the garlic just before serving. Some chefs choose to keep the garlic in so they can nibble on it with bread as part of the main course.
- Keep adding the stock or water, keeping the ingredients covered all the time.
- Simmer on a low heat for 2 1/2 to 3 hours.
- Serve with a salad and a crusty farmhouse loaf.
Tips for Making Estofado de Carnero (Lamb Stew)
- Use high-quality lamb meat for the best flavor. Look for meat that is bright red in color and has a firm texture.
- Brown the lamb meat before stewing it. This will help to develop the flavor of the meat and give the stew a richer color.
- Use a variety of vegetables in your stew. This will add flavor and texture to the dish. Some good options include potatoes, carrots, onions, celery, and bell peppers.
- Season the stew well. Use a combination of salt, pepper, garlic, cumin, and oregano to give the stew a flavorful kick.
- Simmer the stew for at least 1 hour, or until the lamb is tender. This will allow the flavors to meld together and create a delicious, hearty stew.
- Serve the stew with rice, potatoes, or bread. You can also garnish it with fresh herbs, such as cilantro or parsley.
Conclusion
Estofado de Carnero is a delicious and hearty stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful meal, give this lamb stew a try. You won't be disappointed!
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