Super Tender Herbal Lamb Stew

Indulge in the ultimate comfort food experience with our Super Tender Herbal Lamb Stew. Bursting with aromatic herbs and spices, this hearty dish promises to tantalize your taste buds. Slow-cooked to perfection in a pressure cooker, each tender morsel of lamb is infused with rich flavors, making it the perfect centerpiece for a memorable meal.

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Making Super Tender Herbal Lamb Stew

Lamb meat offers a range of health benefits, including being a rich source of high-quality protein, essential for muscle growth and repair. Additionally, lamb contains important vitamins and minerals such as iron, zinc, and vitamin B12, crucial for maintaining energy levels and supporting immune function. With its moderate fat content and being a good source of conjugated linoleic acid (CLA), lamb can also contribute to heart health and overall well-being when enjoyed as part of a balanced diet.”

Serves:

8 people

Time to Prepare:

24 hours

Time to cook or cure:

1,5 hours

Skill

Pressure cooking

Serves:

8 people

Time to Prepare:

24 hours

Time to cook or cure:

1,5 hour

Skills:

Pressure cooking

Ingredients & Tools

Ingredients

Ingredients for Marinade:

2 kg mixed lamb meat (shoulder, shank, and ribs)
20 g salt
1/2 tbsp crushed black pepper
2 tbsp tomatada
3 tbsp paprika powder
1 handful of fresh marjoram
1 handful of fresh thyme
1 handful of fresh rosemary
2 bay leaves
Juice of 2 lemons
10 garlic cloves
1 shot of tequila
Water to top up
1 home made stock cube

Ingredients for Stewing:

Olive oil
2 onions, diced

Tools

Cutting board
Chef’s knife
Large Bowl for mixing
Pressure cooker
Clingfilm to cover your bowl

Useful guidelines

Reheating a stew

When reheating lamb stew, it’s important to do so gently to prevent the meat from becoming tough or dry. Here’s some advice:

Stovetop: Transfer the stew to a saucepan and reheat over low to medium heat, stirring occasionally. Add a splash of water or broth if needed to prevent sticking and to maintain moisture.
Oven: Transfer the stew to an oven-safe dish, cover with foil to prevent drying out, and reheat in a preheated oven at a low temperature (around 300°F or 150°C) until warmed through. This method allows for gentle, even reheating.

Regardless of the method you choose, be sure to check the temperature of the stew to ensure it reaches a safe internal temperature of 165°F (74°C) before serving. Additionally, consider adding a splash of broth or water to the stew as needed to maintain its consistency and moisture level.

Directions

Simply follow these steps in order to make a super tender lamb stew

Marinade the Meat

Mix the meat with all ingredients, including the lemon halves from which you squeezed the juice, in a bowl, and mix very thoroughly. Cover and let it marinade for 24 hours.

Start Stewing

The next day, dice two onions and fry them in a bit of olive oil in your pressure cooker. Remove the marinated meat from the freezer and discard the lemon peel halves. Add the whole mixture to the pan and sear the meat for about 3 minutes. Then cover it with water and add the homemade vegetable stock cube.

Cover with the lid and wait for the pressure to rise. When the pan starts sizzling, set a timer for 45 minutes and let the stew cook on medium to low heat.

Thicken the stew

Turn off the heat and let the pressure release naturally. Once the pressure is gone and you can safely open the pan, remove the lid and put it back on the stove. Cook off most of the liquid until the sauce thickens and you can easily remove the meat from the bones.

Serve

Let it cool slightly, remove the bones, and serve in fresh pita pockets with homemade aubergine pickle and a crispy salad. Bon appétit!

Storage

To properly store a lamb stew, follow these steps:

Cooling Down: Allow the lamb stew to cool to room temperature before storing. This helps prevent bacterial growth and condensation inside the storage container.
Storage Container: Transfer the cooled stew into airtight containers or resealable bags. Make sure the container is made of food-safe material and can be sealed tightly to prevent air and moisture from entering.
Refrigeration: Place the sealed container of lamb stew in the refrigerator. It’s best to consume the stew within 3 to 4 days to ensure freshness and safety. Be sure to label the container with the date to keep track of its freshness.
Freezing (Optional): If you don’t plan to consume the stew within a few days, consider freezing it for longer-term storage. Pour the cooled stew into freezer-safe containers or bags, leaving some space at the top to allow for expansion. Frozen lamb stew can typically be stored for up to 2 to 3 months.
Thawing and Reheating: When ready to enjoy the stew, thaw it overnight in the refrigerator if frozen, or use the microwave or stovetop for quicker thawing. Reheat the stew gently using one of the methods mentioned earlier, ensuring it reaches a safe internal temperature of 165°F (74°C) before serving.