HOW TO MAKE LAMB STEW DADS THAT COOK

Learn how to make this hearty lamb stew recipe, filled with tender meat and vegetables, bold spices, and slow cooked to perfection. Super easy to make and melts in your mouth. Nothing better than having and nice hot bowl of lamb stew during a cold winter night curled up by the fire place! If you don't like Lamb use Beef or any other protein you like.

RECIPE HERE: https://dadsthatcook.com/recipes/how-to-make-lamb-stew/

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So I'm making Lamb Stew. Okay, let's run through it. Yeah, so onions, big part, I love onions with meat, cut up a whole red onion. Three carrots. I also have the parsnips. If I didn't do parsnips, I'd do more carrots. But I really like parsnips with the lamb. And here I've really finely chopped up some sage and oregano. Garlic, kale, I like a little green, I put the kale in towards the end. Have to get the celery in there. For sure. It's stew and you know, it's like mandatory right? Mushrooms, these are chanterelle. Just a little bit of mushrooms, yeah, it's a little earthiness to it. The lamb, I cut up into like one inch cubes. This is a leg of lamb, that is my preferred meat.
What's the name of your lamb? And then I have spices. I tend to grind my spices myself. I took a nut of nutmeg, cardamom, white pepper and star anise. In addition to cinnamon and coriander. And so we're going to blend those up, is that what you're planning on doing. And that's what I'm planning on doing. In your high tech method over there, what's that called? Super fancy, super fancy.
Awesome. Spice grinder. So I do pre-grind the nutmeg, just slightly, activate this here. What's neat about grinding all your own stuff too is just the smell of all of it. It's not that complex. This is all stuff I can find, you know, maybe the most exotic thing is the star anise.
It is, you can find it at the store too. Yeah, you can find regular anise or fennel, right? But the star anise has a little bit different flavor to it. The cardamon, I use green cardamom, I don't know why I use green cardamom, but I do. It's the one I like. So I'm going to grind all these guys up right now. Wow, you're really good with that grinder. I know. I didn't have all my spices ground that way so I am going to use some canned, some bottled spices. So I add coriander, cumin, cinnamon.
If you can't grind your own stuff, that's okay. Don't worry about it, it's not the end of the world. It's still good ingredients and you're still cooking. I am going to add the other spices into the spice grinder just to get everything all together rather than blending it all by hand, it's just a little bit faster that way. Sure, okay. Cuman, this is again the cinnamon a little coriander too. And you notice his perfect measuring techniques. Some things you don't want to overdo, like you Cayenne over there. You know, you're not going to throw a bunch of cayenne in and expect it to be what you want. So that's the finished spice rub there. Spread it around. Makes them happy.
Mm-hmm, I'm going grind in my salt now. You know the best way to do this by hand obviously. Spice gets rubbed in, it's covering all the area of the meat. This is a pretty well covered piece, you know, you see all the flakes everywhere. That is going to be a good piece in the stew. At least that piece right there, that one for sure. We're going to start sticking some stuff in this big bad boy. Well first it's the lentils. The lentils go first. First thing we're going to do is pop a little butter into the pan. Just a little. Just a little, not a lot. I'm looking for my red onions all diced up like we had talked about earlier. Just dump them all in. I also add the garlic, so that way the meat definitely picks it up. So the next thing I'm going to add in, so remember this is the sage and oregano, just doing one pinch of it right now.
So next is the main deal, lamb going in. Oh lamb, please don't put me in there. Herbs right on top of that. I'm keeping the heat high in the beginning here because I want to sear the outside of the meat which also means I need to turn it a lot. So that's looking pretty good. See how the sear's on, there's still a few little red pieces, I'm not going to get every surface covered. Turn down the head a medium low now. The first thing that's going in is the mushrooms.