Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a special dish, pitted plum and beef/lamb stew. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pitted plum and beef/lamb stew is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Pitted plum and beef/lamb stew is something that I’ve loved my whole life. They’re nice and they look fantastic.
The stew in the book used lamb, but I opted to use beef since it's easier to find. It's rich, warms your belly, and super easy to make if you've got time to let You can also use a slow cooker for this recipe. Start by simmering the wine and plums in the slow cooker.
To get started with this recipe, we have to first prepare a few components. You can have pitted plum and beef/lamb stew using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pitted plum and beef/lamb stew:
- Prepare 600 gr stewing beef cubes 3 cm each
- Prepare 2 large onion, diced
- Make ready 3 table spoons ready to use fried crispy golden brown onions
- Make ready 3 cm cinnamon stick
- Get 1 tea spoon turmeric powder
- Prepare Pinch saffron solved in 3 table spoons of hot water
- Take 250 gr pitted plums
- Prepare Half cup fresh lemon juice
- Get Salt
- Take Black pepper
- Make ready Canola oil
- Get Plain steamed basmati rice to serve
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Instructions to make Pitted plum and beef/lamb stew:
- In a deep pot, heat the oil. Fry diced onions until they become soft. Add turmeric powder and cinnamon stick and saute few seconds. Now add the beef cubes and saute until no more red. Add enough water. Bring it to boil. Cover the pot.Lower the flame and let the beef simmer for about 3 hours or until tender.
- Now add pitted plums along with salt, pepper, fried crispy onions and saffron. Cover and let it simmer for 20 minutes.
- Add the lemon juice and turn off the heat. Stew should be thick with little liquid. Serve it with steamed basmati or iranian rice.
Heat theoil in a non-stick frying pan and cook the lamb in batches for three to four minutes until brown on all sides. Discard the bay leaves, garnish with the parsley and serve. Authentic Irish stew is always made with lamb and is even better as the flavors blend, so make it the day before you Click Play to See This Authentic Irish Lamb Stew Recipe Come Together. Put in lamb and beef and sprinkle with flour. Brown meat over medium heat, scraping bottom of pan to loosen any flour stuck to pan.
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