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  Added: Jul 19, 2006  •  Visited (276)  •  Print version Print this recipe (13)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Lamb, Corned Beef And Vegetable Stew
What You Need:
  • ½ pound lean corned beef
  • 4 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 pounds lean boneless lamb shoulder, trimmed of excess fat and cut into 2-inch cubes
  • 2 cups finely chopped onions
  • 1 large tomato, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute ½ cup chopped drained canned tomatoes
  • ¼ cup finely chopped green pepper
  • ¼ cup finely chopped celery
  • 6 medium-sized pitted green olives
  • 1 tablespoon peeled, finely chopped fresh ginger root
  • 1 tablespoon capers, washed and drained
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped fresh hot chilies
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 2 tablespoons strained fresh lime juice
  • 2 tablespoons malt vinegar
  • 1 cup water
  • 3 medium-sized boiling potatoes, peeled and cut into ½-inch dice (about 3 cups)
  • 2 medium-sized cucumbers, peeled, cut in half lengthwise, seeded and cut into ½-inch dice

  • How To Cook:
    1. Place the corned beef in a heavy 2- to 3-quart saucepan and add enough cold water to cover it by 2 inches. Bring to a boil over high heat, reduce the heat to low, and simmer partially covered for 45 minutes.

    2. Drain thoroughly and cut the beef into 1-inch cubes. Meanwhile, in a heavy 3- to 4-quart casserole, melt the butter in the oil over moderate heat.

    3. When the foam begins to subside, add the lamb and brown it in the hot fat, turning the cubes about with a spoon and regulating the heat so that they color richly and evenly without burning. As the cubes brown, transfer them to a plate.

    4. Pour off all but a thin film of fat from the casserole, and add the onions. Stirring frequently, cook over moderate heat for about 5 minutes.

    5. Add the tomato, green pepper, celery, olives, ginger, capers, garlic, chilies, cumin, salt and a few grindings of black pepper. Still stirring, cook briskly for 8 to 10minutes, or until all the vegetables are tender but not brown.

    6. Stir in the corned beef, the lamb and any juices accumulated around it, the lime juice, vinegar and 1cup of water. Bring to a boil over high heat, reduce the heat to the lowest possible point, cover the casserole tightly, and simmer for 1½ hours.

    7. Check the liquid in the casserole occasionally. It should evaporate somewhat, leaving the meat and vegetables moist and slightly soupy. (If the meat gets too dry, add up to ½ cup of boiling water.)

    8. Add the potatoes and cucumber, cover, and simmer for 20 minutes longer, or until the meat and potatoes are tender but still intact.

    9. Taste for seasoning and serve at once from a heated bowl.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Caribbean Islands
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Cucumbers
    Main Ingredient » Vegetables » Potatoes
    Dish » Stew


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