Tip: freeze the fat trimmings, when you have a considerable amount you can render it. Lamb fat (even the not-so-premium one like this) it's absolutely amazing for cooking, and the next time you make this kind of dish you can use that fat to sear the meat and sautee the vegetables instead of vegetable oil.
Love the tips on browning in volume and in batches, especially the one about keeping your temp high enough so as not to sweat the meat, but not too high to have your brown bits burn. I hadn't really thought about it exactly like that before, but that makes perfect sense!! Gold. Love it. Thank you, Helen!
For those that live in rural areas, venison (deer- white tailed or mule). It is the 150 lbs. equivalent to lamb/mutton. Elk or pronghorn antelope are also related.
Love this dish because of the sweetness you incorporate. I remember back in my meat smoking days where we would make recipes like grape jelly brisket and cranberry meatballs. Those culinary inventions were so delicious. The brisket was done in a crock pot and the meatballs were just seared on the stove and mixed.
My beef stew recipe (Marco Pierre White adaptation) calls for prunes and prune juice. I know a lady who makes brisket with Dr. Pepper. It’s actually really good.
Ah! You have solved a mystery. I love lamb and have seen many recipes calling for boneless lamb shoulder but never find it at the supermarket. BTW, love your channel.
Made this last night. Outstanding. Great tips on the parchment paper lid, and on separating the meat from the sauce for refrigeration. The lamb shoulder was melt-in-your-mouth tender after 2.5 hours. I didn't salt the meat enough, note to self for next (and there definitely will be a next) time. I really appreciate the invitation to partake in your vast wealth of knowledge.
#realcomment Honestly, you're one of the few CZcams chefs who will actually admit that you don't need a Dutch oven to get really good results! For that, I thank you (for saving me a small fortune!) :)
Aaaaaas usual, our culinary queen done it again 👏🏽👏🏽👏🏽👏🏽
Před rokem
This is my favourite cooking tutorial video I've ever used. I usually find video recipes grating but the pacing, explanation, and kind attitude here is so lovely that I am genuinely able to cook along to the video. It feels like being in the kitchen with my grandma when I was little AND I'm getting more confident cooking with fatty cuts of meat! The original recipe here is amazing and the video is my go to when I'm debating how to develop a stew or process larger cuts of red meat. So far I've made a minty pomegranate lamb stew for gluten free hand pies and stewed chili pork for tamales and empanadas as spin offs of the recipe here that were huge hits.
Love the tips about Browning. So many cooking videos call for a high heat and they make you’d sear the meat but like you said when you’re at your third batch the find is almost black if you’ve cooked at high heat. Your approach i think develops a more golden-brown fond which contributes to a better meatier taste. You’ve seemed to have understood the very intricate details of the cook and translated it really well here on video. Thank you so much for your amazing work Helen.
Thanks for that luscious new recipe and your detailed, reasonable directions! We don’t get lamb easily in the South where I live, but I may need to make a little side trip to a bigger town! 😉
Just made some and set it in the fridge! My butcher wasn't available to give me the full shoulder so I had to take shoulder chops and cut out the bones. When cut up it was a bit too small! Also, I sadly burnt my fond when sautéing the shallots while covered and had to restart those :/ After cooking I was quite shocked at the view inside my Dutch oven! Since I was making a smaller batch the level was already low and the heavily darkened parchment made me worried all the liquid had evaporated and I was left with a rock... I was very relieved to peel it back to find the lamb safe and beautifully tender! And it didn't dry out! The liquid level was quite small though, I think I ended up with a single or a half cup. I'm interested in trying it tomorrow with this interesting blend of spices and serving it with pappardelle or orecchiette! Thank you for recommending lamb shoulder! It seems to be a great braising meat!
I think part of the reason for so few cuts of lamb in American markets is... 1) The leg is easy to bone out and fairly meaty. It's unchallenging and an easier sell 2) Americans eat very little lamb and in very few ways. The main ones are the "gray wallet of lamb leg with mint toothpaste", and chops. Other cuts don't move because they're unfamiliar. 2a) For various historical reasons during much of the Western expansion there was intense competition between cattle and sheep owners. Cattle won big time
Hi Helen! Found you for the first time last weekend when I saw your video on how to make egg pasta. Up to that point, all my attempts to make egg pasta were disappointing and frustrating. After watching your video I made the best pasta I ever had, and had a great time doing it! This weekend I'm going to try your water-only pasta dough. And just now I found this video for my favorite meat ever: lamb! And I see you posted it just today. So glad to have found your videos!
good luck with your water pasta. just make sure to use my newer video :) czcams.com/video/m04OrKjXsXM/video.html I have one from many years ago that's out of date.
hello Helen my name is Dj. I just subscribed to your channel. The lamb stew caught my attention. I am planning on making it tomorrow. I went on my first missions trip to Russia. Dasvi daniya!
Thanks again for the great content, Helen. I love your chanel, is the best! Regarding the use of the lid instead of the parchmant paper, I prefer the lid. As you can see in the video, your pot end up with the sides totally burned and this makes the flavor become more heavy. When you put the lid the steam lower the temperature inside the pan avoiding this burning on the sides. I noticed this detail when I used to put the lid and choose a high oven teperature (250 C), I noticed that the flavor of the broth was not so clear. When I reduced the temperature (100 - 150 C, is great) I noticed that the flavor was better and noticed that this was due to the lack of burned stuff on the sides of the pan.
Lamb is about my favorite meat. The stew looks so delicious 🤤 Thank you for the tip on obtaining lamb shoulder - I have never seen it packaged for sale. I suspect you are right about them using it for ground lamb 😉
Perfect dish to make on a rainy, cold Saturday. because of our own shopping mis-step, ended up with 2lbs of shoulder from Whole Foods and 1 lb of shank from another market that didn’t have shoulder. Couldn’t wait till the next day to eat it so split it in half and enjoyed it for dinner. Now we will have the other half another day and compare. It was delicious right from the pot. Like both the shank and shoulder although Helen’s tip about cutting the pieces pretty large is spot on. I thought i had fairly large chunks, but they do shrink a lot during cooking so would make them larger next time. Great video, great recipe. Thank you Helen!
I think it's been 3-4 years of following your videos now, and so far I've had my reservations about pomegranate molasses - always seemed too exotic for me. I think today I'll take the leap and buy some !
If you were a Wall Street stock, I would be buying. Why are you not a star, with your own show, over on Food TV channel? Girl, it’s coming your way. Get ready.
Another underrated meat that you can use for braises is mutton . It has a stronger more gamey flavor but i find it more interesting than lamb. Goat is an alternative as well
Thank you so much for the answer on that medium onion. I just keep using big ones because I happen to like onion, thinking that I’m ruining recipes. It’s nice to hear someone else say what’s always playing in my head, that onions mellow so much and become so sweet when cooked that a large onion isn’t too much.
so true about the third batch it is already too brown, basically you can sear half the meat the rest can go as is. otherwise I use my trusty iron debuyer pan, deglaze it with water and off in a different pot. if finishing the stew in an oven I only shallow fry onions and spices, since caramelisation occurs in the oven, very nice, thanks
I made this a couple of days ago and it is was fantastic, I only had cardamon pods so I blitz them in my spice grinder, wow they really pack some flavor. I want to try this with caraway it's almost a Hungarian goulash anyway.
wow this is very similar to our traditional yemenese lamb stew, only we don't use wine and pomegranate molasses but it is really worth trying! Btw, if you want to add potatoes or some veggies , just scoop out some of that liquid from the stew and roast the potatoes or any veggies aside and add the liquid to it . then serve at end on the top of the rice and lamb with the stew.
This method is very similar to what I do, minus the parchment. One big difference is that I periodically scrape the fond down into the stew when it’s in the oven.
My family would add one or two medium sized potatoes to help with saltiness. Of course you heve to cook that longer but usually it is enought to make stew edible again.
@@jjpp2216 I just finished cooking it. OMG This is going to be the best lamb I've ever cooked! We are having it Sunday. I will have it over the saffron and raisin rice with Naan and roasted Brussel sprouts and carrots. My house smells amazing. This was easy and going to be so good.
Helen - I love the energy you put into your meals. I cannot stand the thought of eating lamb (very unfortunate experience at a tender age of my dad butchering on the ranch where I was raised). But - I am willing to try this with beef and I’m sure it will be delicious!
Nearly a perfect recipe for those of us on keto or low carb. Just use sweetener of choice instead of honey with the balsamic or sweetener and red wine vinegar. Serve with cauliflower rice or mash. Thank you Helen for giving us mad skills. Love you!
looks great and I plan to make it! the written recipe just FYI omits the pomegranate molasses and thyme as potential additives. Do you have a recipe for the saffron rice at the end? Looks so delicious.
Hi Helen, thanks for another very informative and appealing recipe. I look forward to trying this after executing your braised short ribs, which turned out very well. For that one, I followed your references to port wine reduction, and I tried that approach. It was lovely, but not something I'd want to do everyday. One question: what is the effect of refrigerating overnight? I understand the point of letting the meat cool in the sauce, but I'm wondering what we get from the long refrigeration. I noticed you did this with the short ribs as well, so it looks important.
I unfortunately live in the middle of nowhere and I'm pretty sure I'm the only person in a 50 mile radius that likes lamb. So it's a bit of a special occasion when I get to eat it.
If you want loose grains, run the rice under cold water in a colander for a minute or so, or better yet repeatedly wash the raw rice in a bowl by filling with cold water and agitating. Then pour out most of the water and repeat multiple times. I usually wash about 5 times before cooking. I do have a rice cooker though so for the actual cooking process I just push a button. I think some indian preparations of rice are similar to pasta, in that you just boil the rice in a lot of water and then strain. Regardless of what a certain comedian may tell you this also results in a loose, fluffy grain rice. If you want saffron rice like Helen made here, just grind a few saffron threads and then steep the powder in a bit of hot water. Mix that in to the finished rice and it will be a nice yellow color.
all spot on advice. rinsing is key. I basically do the same thing for jasmine rice as sushi rice, minus the vinegar mixture in the end: czcams.com/video/1emKHLm5GNY/video.html
Před rokem
I find that, in addition to rinsing thoroughly, I get more reliably fluffy rice if I add a bit of extra water (like a tablespoon) and lift the lid to test the rice with a spoon when it's close to ready. As soon as the rice is cooked to my liking I remove the lid, pull the pot off the heat, and fluff. The pot is still hot so any excess water escapes as steam instead of dripping down into the rice as it cools which can make it soggy. That said this is also a coping mechanism for me always forgetting to set a timer so you may get better rice following the usual instructions to Not Lift the Lid.
What's the difference between braising and stewing? All the short rib recipes I see are always braised. Separately, your method of making these dishes ahead of time and refrigerating it overnight to reheat the next day is great. I just made your stuffed cabbage and it saves a lot of time on week nights. Do you do this more for convenience or for flavor improvement?
Stews and braises are basically the same thing. Here are the main differences. In a braise the meat is partially covered in liquid and it works better on large pieces of meat, and in a stew the meat is completely covered in liquid and it works best of small pieces of meat. I cook these dishes ahead both for convenience and because they taste better after sitting in the fridge. It's nice that convenience and taste are not in conflict for once :)
I bet if you added some potatoes and carrots it would be even more delicious! Might try this soon, I will definitely ask my grocery store if they carry lamb, but if not will beef be okay? Love your content smm❤️❤️
Good job, but nothing beats the texture and flavour of cooking with the indian 'dum' technique. I bet the Thyme would go well with lamb. Also, i would not add cardamom in the beginning - cardamom has a fabulous top note, and would reserve it (and a touch of mace) for later when finishing the stew.
a hint from my Mum..you Can reduce salt content..just place some thick raw potato slices in the mix cook a littie, then remove! sure it only works on SOME of the salt content, but it's pretty effective...
Is there a reason you don’t use the rendered fat from the trimmings to brown the meat and use neutral oil instead? I always cook my trimmings and save the fat in small pieces in the freezer, especially lamb which is wonderful. I am sure you have a reason.
#realcomment I’ve just finished making this dish. It came delicious… I had a hunch about checking it and it was done at 1h45mins. Thank you. I just want some clarification if please. 1. The pomegranate molasses you use… I found in my local shop an expensive type, which has listed as ingredients only pomegranate juice (it’s tangy with a subtle sweetness if it makes sense) and a cheaper one, which has sugar added which I haven’t yet tried… which one do you recommend? What’s the purpose of using it? For it’s acidity or for sweetness? 2. Can you please share the recipe for the saffron rice with raisins, please? 3. This has nothing to do with this dish, but I’ll ask anyway. Za’atar you use in your glaze… is it the pure za’atar plant ( Origanum syriacum) or is it the spice mixture made of this herb, and sumac, sesame seeds, thyme etc...spice mixture which I found labelled as jordanian, palestinian, siryan etc...is there any major difference in between them? One more question please, if I may. What stainless steel does it worth INVESTING an amount of money in I’m thinking around $100. Any thoughts about MISEN and SARDEL? Thank you both for advice and the recipe. PS: I’m based in London
That works too. I was thinking about doing it that way. But that required moving the camera and lighting from the counter to the stove and back to the counter and back to the stove again ;)
Hello thank you so much for the amazing videos and tips you give. They are fantastic! I was wondering if you know a book with a good pistachio cake recipe ?
I love the "why so many legs" question. Where I live, I often have to ask myself that about chicken. What kind of mutant chickens they have that the stores carry tons of drumsticks and almost no other chicken part? :D
Hi Helen, I would love your thoughts. I tried this recipe using shank (because I found a great deal), and of course it was insanely divine. First time cooking anything besides rack of lamb, and I am hooked. My local store only has boneless leg of lamb instead of shoulder. Would that meat work, or is it too lean for that unctuous, rich texture?
Tip: freeze the fat trimmings, when you have a considerable amount you can render it.
Lamb fat (even the not-so-premium one like this) it's absolutely amazing for cooking, and the next time you make this kind of dish you can use that fat to sear the meat and sautee the vegetables instead of vegetable oil.
This guy knows what he's doing
I love how you share very useful culinary wisdom along the way!
Love the tips on browning in volume and in batches, especially the one about keeping your temp high enough so as not to sweat the meat, but not too high to have your brown bits burn. I hadn't really thought about it exactly like that before, but that makes perfect sense!! Gold. Love it. Thank you, Helen!
For those that live in rural areas, venison (deer- white tailed or mule). It is the 150 lbs. equivalent to lamb/mutton. Elk or pronghorn antelope are also related.
Always looking for great ways to prepare venison. Gonna give this a try.
Love this dish because of the sweetness you incorporate. I remember back in my meat smoking days where we would make recipes like grape jelly brisket and cranberry meatballs. Those culinary inventions were so delicious. The brisket was done in a crock pot and the meatballs were just seared on the stove and mixed.
My beef stew recipe (Marco Pierre White adaptation) calls for prunes and prune juice. I know a lady who makes brisket with Dr. Pepper. It’s actually really good.
Ah! You have solved a mystery. I love lamb and have seen many recipes calling for boneless lamb shoulder but never find it at the supermarket. BTW, love your channel.
You are the best. Plain and simple. When I have a question about anything cooking related. I check your videos.
🥰😘thanks again and again and again great tips, can listen to you all day
Aloha
Made this last night. Outstanding. Great tips on the parchment paper lid, and on separating the meat from the sauce for refrigeration. The lamb shoulder was melt-in-your-mouth tender after 2.5 hours. I didn't salt the meat enough, note to self for next (and there definitely will be a next) time. I really appreciate the invitation to partake in your vast wealth of knowledge.
I think I might have found one of the best youtube food channels on existence.
❤❤❤❤❤ Excellent recipe/tutorial Helen!
French chef.
Uses Two-buck Chuck.
Mad respect.
#realcomment Honestly, you're one of the few CZcams chefs who will actually admit that you don't need a Dutch oven to get really good results! For that, I thank you (for saving me a small fortune!) :)
Aaaaaas usual, our culinary queen done it again 👏🏽👏🏽👏🏽👏🏽
This is my favourite cooking tutorial video I've ever used. I usually find video recipes grating but the pacing, explanation, and kind attitude here is so lovely that I am genuinely able to cook along to the video. It feels like being in the kitchen with my grandma when I was little AND I'm getting more confident cooking with fatty cuts of meat!
The original recipe here is amazing and the video is my go to when I'm debating how to develop a stew or process larger cuts of red meat. So far I've made a minty pomegranate lamb stew for gluten free hand pies and stewed chili pork for tamales and empanadas as spin offs of the recipe here that were huge hits.
Loved the recipe, specially about the salt. I always add salt later in meat, otherwise while marinating it sweats lot.
Gosh, the colour of the fond gave me such immense satisfaction 🤤
Thank you for teaching me something new! I'll definitely be using the gelatin combined with chicken stock to help thicken my stewed lamb. ❤
Another great and very useful video! Thanks for the information, much appreciated!
Love the tips about Browning. So many cooking videos call for a high heat and they make you’d sear the meat but like you said when you’re at your third batch the find is almost black if you’ve cooked at high heat. Your approach i think develops a more golden-brown fond which contributes to a better meatier taste. You’ve seemed to have understood the very intricate details of the cook and translated it really well here on video. Thank you so much for your amazing work Helen.
Thanks for that luscious new recipe and your detailed, reasonable directions! We don’t get lamb easily in the South where I live, but I may need to make a little side trip to a bigger town! 😉
Just made some and set it in the fridge! My butcher wasn't available to give me the full shoulder so I had to take shoulder chops and cut out the bones. When cut up it was a bit too small! Also, I sadly burnt my fond when sautéing the shallots while covered and had to restart those :/
After cooking I was quite shocked at the view inside my Dutch oven! Since I was making a smaller batch the level was already low and the heavily darkened parchment made me worried all the liquid had evaporated and I was left with a rock... I was very relieved to peel it back to find the lamb safe and beautifully tender! And it didn't dry out! The liquid level was quite small though, I think I ended up with a single or a half cup. I'm interested in trying it tomorrow with this interesting blend of spices and serving it with pappardelle or orecchiette!
Thank you for recommending lamb shoulder! It seems to be a great braising meat!
I think part of the reason for so few cuts of lamb in American markets is...
1) The leg is easy to bone out and fairly meaty. It's unchallenging and an easier sell
2) Americans eat very little lamb and in very few ways. The main ones are the "gray wallet of lamb leg with mint toothpaste", and chops. Other cuts don't move because they're unfamiliar.
2a) For various historical reasons during much of the Western expansion there was intense competition between cattle and sheep owners. Cattle won big time
Hi Helen! Found you for the first time last weekend when I saw your video on how to make egg pasta. Up to that point, all my attempts to make egg pasta were disappointing and frustrating. After watching your video I made the best pasta I ever had, and had a great time doing it! This weekend I'm going to try your water-only pasta dough. And just now I found this video for my favorite meat ever: lamb! And I see you posted it just today. So glad to have found your videos!
good luck with your water pasta. just make sure to use my newer video :) czcams.com/video/m04OrKjXsXM/video.html I have one from many years ago that's out of date.
hello Helen my name is Dj. I just subscribed to your channel. The lamb stew caught my attention. I am planning on making it tomorrow. I went on my first missions trip to Russia. Dasvi daniya!
Thanks again for the great content, Helen. I love your chanel, is the best!
Regarding the use of the lid instead of the parchmant paper, I prefer the lid.
As you can see in the video, your pot end up with the sides totally burned and this makes the flavor become more heavy. When you put the lid the steam lower the temperature inside the pan avoiding this burning on the sides. I noticed this detail when I used to put the lid and choose a high oven teperature (250 C), I noticed that the flavor of the broth was not so clear. When I reduced the temperature (100 - 150 C, is great) I noticed that the flavor was better and noticed that this was due to the lack of burned stuff on the sides of the pan.
Excellent video, perfectly explained. I wish every chef in my country was as precise as you are ! Congrats from France :)
Lamb is about my favorite meat. The stew looks so delicious 🤤 Thank you for the tip on obtaining lamb shoulder - I have never seen it packaged for sale. I suspect you are right about them using it for ground lamb 😉
Never would have thought to finish it with butter and cream. Thanks again, Helen.
Perfect dish to make on a rainy, cold Saturday. because of our own shopping mis-step, ended up with 2lbs of shoulder from Whole Foods and 1 lb of shank from another market that didn’t have shoulder. Couldn’t wait till the next day to eat it so split it in half and enjoyed it for dinner. Now we will have the other half another day and compare. It was delicious right from the pot. Like both the shank and shoulder although Helen’s tip about cutting the pieces pretty large is spot on. I thought i had fairly large chunks, but they do shrink a lot during cooking so would make them larger next time. Great video, great recipe. Thank you Helen!
This video is so enlightening. Thanks a lot!
I think it's been 3-4 years of following your videos now, and so far I've had my reservations about pomegranate molasses - always seemed too exotic for me.
I think today I'll take the leap and buy some !
Hope you like it!
Try your local Mediterranean or South Asian market if you have trouble finding it. Happy cooking!
Your mind reading skills have reached god mode 😊
Fantastic tutorial, lots of great stuff here. Perfect winter recipe
If you were a Wall Street stock, I would be buying. Why are you not a star, with your own show, over on Food TV channel? Girl, it’s coming your way. Get ready.
Oh my god. I served this last night with Risotto Milanese. Amazing. Thanks Helen!
Btw. Great tip about the gelatine in the stock. 👍
Another underrated meat that you can use for braises is mutton . It has a stronger more gamey flavor but i find it more interesting than lamb. Goat is an alternative as well
I thought lamb and mutton were the same thing! Is it a different age? Young vs. Mature?
Yes, lamb is young and mutton is old :) it's like the difference between veal and beef.
Great details. Really like the tips about heat control.
the best everrrrrr recipe
Thank you so much for the answer on that medium onion. I just keep using big ones because I happen to like onion, thinking that I’m ruining recipes. It’s nice to hear someone else say what’s always playing in my head, that onions mellow so much and become so sweet when cooked that a large onion isn’t too much.
Unless you don’t want your dish sweet.
@@donbushek They aren’t sweet in that way. Sweet in the sense of the sharp, bitter bite of the onion goes way with cooking.
Oh god. It's 100 degrees here for the next several days and you've got me wanting stew!
Frozen tomato paste cubes 😲
Brilliant, thank you🙏
An impressive presentation with their huge bone 😏🦴
#realcomment That dish looked amazing. I love lamb shoulder. In Australia it’s much more plentiful.
That's another reason I wish I was in Australia right now :)
Is that a Le Creuset I see? 😮😂
You got me! Since I have it, why not use it, especially that all my other pots were taken with the other dishes I was shooting that day ;)
Absolutely amazing,wonderfully addictive thanks for sharing in such amazing detail 🙏❤️😍
Omg love listening to you
Always learning. Thank you so much!
so true about the third batch it is already too brown, basically you can sear half the meat the rest can go as is. otherwise I use my trusty iron debuyer pan, deglaze it with water and off in a different pot. if finishing the stew in an oven I only shallow fry onions and spices, since caramelisation occurs in the oven, very nice, thanks
I made this a couple of days ago and it is was fantastic, I only had cardamon pods so I blitz them in my spice grinder, wow they really pack some flavor. I want to try this with caraway it's almost a Hungarian goulash anyway.
This looks so delicious! Too bad I can't afford lamb more than once or twice a year... maybe I will make this with beef chuck.
I made this yesterday. Fantastic! Incredible flavors!
wow this is very similar to our traditional yemenese lamb stew, only we don't use wine and pomegranate molasses but it is really worth trying!
Btw, if you want to add potatoes or some veggies , just scoop out some of that liquid from the stew and roast the potatoes or any veggies aside and add the liquid to it . then serve at end on the top of the rice and lamb with the stew.
This method is very similar to what I do, minus the parchment. One big difference is that I periodically scrape the fond down into the stew when it’s in the oven.
My family would add one or two medium sized potatoes to help with saltiness. Of course you heve to cook that longer but usually it is enought to make stew edible again.
I hope this helps: your recipe in the description omits the pomegranate molasses and the thyme sprigs. I don't know if that was intentional.
I adore any cut of lamb. This is one I can do! Thanks
Yes, lamb is great. It’s like beef with extra flavour.
@@jjpp2216 I just finished cooking it. OMG This is going to be the best lamb I've ever cooked! We are having it Sunday. I will have it over the saffron and raisin rice with Naan and roasted Brussel sprouts and carrots. My house smells amazing. This was easy and going to be so good.
This look amazing, going to make this, this weekend.
Helen - I love the energy you put into your meals. I cannot stand the thought of eating lamb (very unfortunate experience at a tender age of my dad butchering on the ranch where I was raised). But - I am willing to try this with beef and I’m sure it will be delicious!
Absolutely -- this will work with beef or pork
Great video, would love to see some type of cajun/lemon-pepper sauce seafood which is one of the best things I've ever ate
Nearly a perfect recipe for those of us on keto or low carb. Just use sweetener of choice instead of honey with the balsamic or sweetener and red wine vinegar. Serve with cauliflower rice or mash. Thank you Helen for giving us mad skills. Love you!
looks great and I plan to make it! the written recipe just FYI omits the pomegranate molasses and thyme as potential additives.
Do you have a recipe for the saffron rice at the end? Looks so delicious.
Love to Helen from Arizona❤️
Excellent , amazing cooking 😋
The parchment paper reminded me of the Japanese lid Otoshibuta. I never considered using it for stew.
Hi Helen, thanks for another very informative and appealing recipe. I look forward to trying this after executing your braised short ribs, which turned out very well. For that one, I followed your references to port wine reduction, and I tried that approach. It was lovely, but not something I'd want to do everyday.
One question: what is the effect of refrigerating overnight? I understand the point of letting the meat cool in the sauce, but I'm wondering what we get from the long refrigeration. I noticed you did this with the short ribs as well, so it looks important.
I think we refrigerate the meat and sauce overnight to be able to separate the fat from the sauce easily :)
I unfortunately live in the middle of nowhere and I'm pretty sure I'm the only person in a 50 mile radius that likes lamb. So it's a bit of a special occasion when I get to eat it.
I would love to see a video or recipe or tips for that rice, it looks amazing! My rice never comes out looking like that!
If you want loose grains, run the rice under cold water in a colander for a minute or so, or better yet repeatedly wash the raw rice in a bowl by filling with cold water and agitating. Then pour out most of the water and repeat multiple times. I usually wash about 5 times before cooking. I do have a rice cooker though so for the actual cooking process I just push a button. I think some indian preparations of rice are similar to pasta, in that you just boil the rice in a lot of water and then strain. Regardless of what a certain comedian may tell you this also results in a loose, fluffy grain rice. If you want saffron rice like Helen made here, just grind a few saffron threads and then steep the powder in a bit of hot water. Mix that in to the finished rice and it will be a nice yellow color.
all spot on advice. rinsing is key. I basically do the same thing for jasmine rice as sushi rice, minus the vinegar mixture in the end: czcams.com/video/1emKHLm5GNY/video.html
I find that, in addition to rinsing thoroughly, I get more reliably fluffy rice if I add a bit of extra water (like a tablespoon) and lift the lid to test the rice with a spoon when it's close to ready. As soon as the rice is cooked to my liking I remove the lid, pull the pot off the heat, and fluff. The pot is still hot so any excess water escapes as steam instead of dripping down into the rice as it cools which can make it soggy. That said this is also a coping mechanism for me always forgetting to set a timer so you may get better rice following the usual instructions to Not Lift the Lid.
Thank you for this video.
What's the difference between braising and stewing? All the short rib recipes I see are always braised.
Separately, your method of making these dishes ahead of time and refrigerating it overnight to reheat the next day is great. I just made your stuffed cabbage and it saves a lot of time on week nights. Do you do this more for convenience or for flavor improvement?
Stews and braises are basically the same thing. Here are the main differences. In a braise the meat is partially covered in liquid and it works better on large pieces of meat, and in a stew the meat is completely covered in liquid and it works best of small pieces of meat. I cook these dishes ahead both for convenience and because they taste better after sitting in the fridge. It's nice that convenience and taste are not in conflict for once :)
The only difference between stewing And braising is that braising uses larger cuts of meat
@@helenrennie Thanks for taking the time to respond! For braises, why do we partially expose the meat?
@@helenrennie this is the education I’m here for. 👸🏼
Love your videos
Wow that looks amazing
If you like lamb stews, explore also the Persian cuisine.
This looks AMAZING
I bet if you added some potatoes and carrots it would be even more delicious! Might try this soon, I will definitely ask my grocery store if they carry lamb, but if not will beef be okay? Love your content smm❤️❤️
Pro-tip: if you're having a hard time finding lamb, try your local halal meat market! Lamb is almost always there! And the meat is very high quality.
And they have lamb liver which is amazing!
Good job, but nothing beats the texture and flavour of cooking with the indian 'dum' technique. I bet the Thyme would go well with lamb. Also, i would not add cardamom in the beginning - cardamom has a fabulous top note, and would reserve it (and a touch of mace) for later when finishing the stew.
a hint from my Mum..you Can reduce salt content..just place some thick raw potato slices in the mix cook a littie, then remove! sure it only works on SOME of the salt content, but it's pretty effective...
Definitely gonna be making this sometime!
This looks great.
Good fond is worth it's weight in gold; burning the fond is a terrible sin, in my mind!
Is there a reason you don’t use the rendered fat from the trimmings to brown the meat and use neutral oil instead? I always cook my trimmings and save the fat in small pieces in the freezer, especially lamb which is wonderful. I am sure you have a reason.
hi very nice recipe thank you. one questions, for those of us who don't consume alcohol...any alternative we can use ? thank you once again.
never will use neutral toxic seed oils or veggie oils. i used lamb tallow to sear the meat in the beginning
Where can I get that?
This would be amazing with polenta.
#realcomment I’ve just finished making this dish. It came delicious… I had a hunch about checking it and it was done at 1h45mins. Thank you.
I just want some clarification if please.
1. The pomegranate molasses you use… I found in my local shop an expensive type, which has listed as ingredients only pomegranate juice (it’s tangy with a subtle sweetness if it makes sense) and a cheaper one, which has sugar added which I haven’t yet tried… which one do you recommend? What’s the purpose of using it? For it’s acidity or for sweetness?
2. Can you please share the recipe for the saffron rice with raisins, please?
3. This has nothing to do with this dish, but I’ll ask anyway. Za’atar you use in your glaze… is it the pure za’atar plant (
Origanum syriacum) or is it the spice mixture made of this herb, and sumac, sesame seeds, thyme etc...spice mixture which I found labelled as jordanian, palestinian, siryan etc...is there any major difference in between them?
One more question please, if I may. What stainless steel does it worth INVESTING an amount of money in I’m thinking around $100. Any thoughts about MISEN and SARDEL?
Thank you both for advice and the recipe.
PS: I’m based in London
Why not brown the meat before chopping into chunks? Seems that you could brown4-5 large prices even easier then allthe small prices.
That works too. I was thinking about doing it that way. But that required moving the camera and lighting from the counter to the stove and back to the counter and back to the stove again ;)
Yum! 😋
Wow thank you!
Hello thank you so much for the amazing videos and tips you give. They are fantastic! I was wondering if you know a book with a good pistachio cake recipe ?
Great 👍 videos
Army AL
I can’t drink wine, so what kind I replace it with?
Helen, not a baa-d recipe! It works well with beef chuck (shoulder) as well, if lamb is too expensive or unavailable.
Is it ok to use a dutch oven on the stove instead of cooking it in the oven?
Made this with venison. Very tender and tasty.
glad you enjoyed it!
I love the "why so many legs" question. Where I live, I often have to ask myself that about chicken. What kind of mutant chickens they have that the stores carry tons of drumsticks and almost no other chicken part? :D
Hi Helen, I would love your thoughts. I tried this recipe using shank (because I found a great deal), and of course it was insanely divine. First time cooking anything besides rack of lamb, and I am hooked. My local store only has boneless leg of lamb instead of shoulder. Would that meat work, or is it too lean for that unctuous, rich texture?
Is lamb shoulder really hard to get in the US ? That’s so strange
Beautiful 😭 would a heavy glass casserole dish work? I don't have a stock pot.