Type what you have

Ingredients

• ✓ lamb shoulder
• red pepper flake
• orange
• rosemary
• water
• rosemary
• thyme
• marjoram
• white wine
• tomato
• garlic
• fennel bulb
• carrot
• celery
• onion
• black pepper
• salt
• olive oil

Instructions

1. 1 Heat olive oil in a Dutch over over medium-high heat.
2. 2 Season lamb shoulder with salt and pepper; cook in hot oil until well-browned on all sides, 20 to 30 minutes. Remove shoulder to a platter.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Stir onion, celery, carrot, fennel, and garlic into the rendered fat remaining in the Dutch oven; season with salt. Cook and stir vegetables in hot fat, scraping the bottom of the pot to release any dark bits of meat stuck, until vegetables are softened, about 10 minutes.
5. 5 Return lamb shoulder to the Dutch oven along with any juices accumulated on the platter. Add tomatoes and wine; stir well. Bundle marjoram, thyme, and rosemary together with kitchen twine; add to the Dutch oven and submerge in liquid. Place a cover on the Dutch oven, bring the liquid in it to a boil, and transfer pot to the oven.
6. 6 Braise lamb in preheated oven for 1 hour. Pour 1 cup water into the Dutch oven; stir and continue cooking for 1 hour more.
7. 7 Remove lamb to a cutting board, cut or shred into smaller pieces, and return to the Dutch oven. Pour remaining 1 cup water over the lamb and stir.
8. 8 Continue to braise ragu in oven until lamb is very tender, about 30 minutes more.
9. 9 Stir rosemary, orange zest, and red pepper flakes into the lamb mixture. Add more water if the mixture is too thick.

By Dionysus

Ingredients

• ✓ lamb shoulder
• olive oil
• onion
• salt
• black pepper
• water
• tomato sauce
• okra

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat; cook and stir onion in hot oil until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
2. 2 Stir in water and tomato sauce; season with salt and black pepper. Bring to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon bamia into a 2-quart baking dish and adjust salt and black pepper; cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

By Felicia Manocchio

Ingredients

• ✓ lamb shoulder
• carrot
• potato
• sweet yellow onion
• garlic
• beef stock
• seasoned salt
• black pepper
• paprika
• thyme
• irish whiskey
• pea

Instructions

1. 1 Place lamb shoulder, carrots, potatoes, onion, garlic, beef stock, seasoned salt, pepper, paprika, thyme, and Irish whiskey in a slow cooker. Cook on Low for 6 to 7 hours. Add peas about 15 minutes before serving.

By Beej

Ingredients

• ✓ lamb shoulder
• onion
• vegetable oil
• garlic
• lemon juice
• oregano
• paprika
• salt
• cumin
• worcestershire sauce

Instructions

1. 1 Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form marinade.
2. 2 Place lamb cubes in a large, resealable plastic bag. Pour marinade into the bag, making sure each piece is coated. Refrigerate 4 hours to overnight.

By Senad

Ingredients

• ✓ lamb shoulder
• vegetable oil
• salt
• onion
• carrot
• garlic
• tomato
• beef stock
• thyme
• rosemary
• butternut squash

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Season lamb with salt.
3. 3 Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.
4. 4 Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.
5. 5 Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.

By Dick Brumley

Ingredients

• ✓ lamb shoulder
• butter
• eggplant
• tomato
• onion
• green bell pepper
• garlic
• tomato paste
• water
• allspice
• salt
• black pepper

Instructions

1. 1 In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
2. 2 In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

By KELLYJEANNE

Ingredients

• ✓ lamb shoulder
• olive oil
• salt
• black pepper
• onion
• carrot
• parsnip
• water
• potato
• rosemary
• leek
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
3. 3 Stir in onion and cook for a few minutes. Stir in water and add carrots and parsnips (if using). Cover and bring to a boil; reduce heat to low and simmer until lamb is tender, about 45 minutes to 1 hour.
4. 4 Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole.
5. 5 Serve piping hot in bowls garnished with fresh parsley.
6. 6 Enjoy!

By Ita Mac Airt

Ingredients

• ✓ lamb shoulder
• garam masala
• salt
• butter
• onion
• turmeric
• ginger
• garlic
• cayenne pepper
• tomato paste
• water
• heavy cream
• honey
• cilantro

Instructions

1. 1 Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
2. 2 Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
4. 4 Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.

By Trynewfood

Ingredients

• ✓ lamb shoulder
• olive oil
• onion
• celery
• tomato sauce
• water
• green bean
• parsley
• mint
• dill weed
• cinnamon
• white sugar
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Saute onion and celery until golden. Stir in lamb, and cook until evenly brown. Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
2. 2 Stir in green beans. Season with parsley, mint, dill, cinnamon, sugar, salt and pepper. Continue cooking until beans are tender.

By Kathy Bezemes Walstrom

Ingredients

• ✓ lamb shoulder
• vegetable oil
• lemon juice
• garlic
• cumin
• salt
• black pepper
• onion
• beer
• cilantro
• bay leaf
• potato
• water
• broth

Instructions

1. 1 Combine vegetable oil, lemon juice, garlic, cumin, salt, and black pepper in a bowl. Add cubed lamb and marinate for about 30 minutes.
2. 2 Heat a skillet over medium-high heat and brown meat on all sides, about 3 minutes per side. Remove meat and set aside. Reduce heat, add onion, and cook until soft and translucent, about 5 minutes.
3. 3 Return cooked lamb to skillet. Mix in beer and cilantro. Season with bay leaf, salt, and pepper. Cover skillet and simmer over low heat for about 1 hour. Add potatoes, cover, and cook over low heat until potatoes are tender, about 30 minutes, adding water or broth if there is not enough liquid in the skillet.

By Natasha Titanov

Ingredients

• ✓ lamb shoulder
• butter
• olive oil
• onion
• shallot
• garlic
• white cooking wine
• red potato
• carrot
• rosemary
• thyme
• beef broth
• water
• potato starch
• salt
• black pepper

Instructions

1. 1 Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 more minute.
2. 2 Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook for 3 to 5 minutes. Place potatoes and carrots on top of onions. Stir in rosemary and thyme until incorporated. Arrange lamb over vegetables and pour beef broth over the top.
3. 3 Close and lock the lid. Open the vent for steaming. Select the Meat/Stew function; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
5. 5 Unlock and remove the lid. Switch to the Sauté function. Stir potato starch mixture into the stew and cook until thickened, 2 to 3 minutes. Season with salt and pepper.

By Diana71

Ingredients

• ✓ lamb shoulder
• dijon mustard
• white wine vinegar
• olive oil
• salt
• black pepper
• rosemary
• sage
• garlic
• green bell pepper
• mushroom
• pineapple chunk
• cherry tomato
• onion
• maraschino cherry
• butter
• margarine

Instructions

1. 1 Place lamb in a large bowl.
2. 2 In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
3. 3 Preheat outdoor grill for direct heat.
4. 4 Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
5. 5 In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
6. 6 Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

By Seneca Castle Lamb and Gardens

Ingredients

• ✓ lamb shoulder
• yogurt
• water
• lemon juice
• white vinegar
• olive oil
• onion
• garlic
• salt
• black pepper
• cumin
• nutmeg
• clove
• mace
• cayenne pepper

Instructions

1. 1 Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
2. 2 Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

By jwagner

Ingredients

• ✓ lamb shoulder
• bacon
• all-purpose flour
• salt
• black pepper
• onion
• garlic
• water
• beef stock
• sugar
• carrot
• potato
• onion
• white wine
• thyme
• bay leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat in the skillet.
3. 3 Place lamb, flour, salt, and pepper in a large mixing bowl; toss to coat evenly. Brown lamb in bacon fat in the skillet over medium-high heat. Transfer browned meat into a stockpot, leaving 1/4 cup of fat in the skillet.
4. 4 Cook onion and garlic in reserved fat in the skillet over medium heat until onion is golden.
5. 5 Deglaze the skillet with water, then pour onion mixture into a Dutch oven or stockpot. Add bacon, beef stock, and sugar to the pot. Cover and simmer for 1 ½ hours.
6. 6 Add carrots, potatoes, onions, wine, thyme, and bay leaves to the pot. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes.
7. 7 Serve and enjoy.

By Danny O'Flaugherty

Ingredients

• ✓ lamb shoulder
• cilantro chutney
• red onion
• lemon
• cilantro
• vegetable oil
• kosher salt
• cayenne pepper
• turmeric
• cumin
• paprika
• garam masala
• ginger
• garlic
• onion
• lemon juice
• yogurt

Instructions

1. 1 Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
2. 2 Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
3. 3 Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
4. 4 Preheat grill for medium heat and lightly oil the grate.
5. 5 Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
6. 6 Garnish with red onions, lemon wedges, and chopped cilantro as desired.

By John Mitzewich

Ingredients

• ✓ lamb shoulder
• lemon
• cayenne pepper
• vermicelli
• parsley
• cilantro
• water
• flour
• green lentil
• chickpea
• water
• celery
• tomato
• chicken broth
• tomato paste
• garlic
• cinnamon
• black pepper
• ginger
• cumin
• coriander
• paprika
• kosher salt
• yellow onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
4. 4 Add tomato paste and cook and stir for about 1 minute.
5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich