Lamb Curry

1½ lb (750g) Boneless lamb Bone-in stewing lamb can also be used, cooking time might just need to be adjusted.
2 tbsp oil
1 large onion finely chopped
5 garlic cloves crushed
2 tsp minced ginger
1 tbsp Garam Masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
2 tsp paprika
1 tsp ground cardamom
14 oz (400g) chopped tomatoes
3 cups stock/broth
1 tsp sugar
1 tbsp vinegar
salt and black pepper to taste


Pat the lamb dry with paper towels and season generously with salt.
Preheat a large, deep braiser or Dutch oven over medium-high heat.

Add a splash of vegetable oil or ghee then add the lamb and cook in batches until browned on all sides. Remove and set aside.

In the same pot, sauté the onion, garlic and ginger until fragrant then add all the spices.
Allow to cook for 30 seconds then stir in the tomatoes.

Pour in the stock/broth and season generously with salt, pepper and a teaspoon of sugar.

Pour in the vinegar then add the lamb back into the pot.

Cover with a lid, reduce the heat and allow to simmer gently for 90 minutes – 2 hours or until the lamb is fork tender.

Источник: https://simply-delicious-food.com/lamb-curry/#recipe

Spezzatino di manzo (Italian Beef Stew)

500-750g (1 to 1-1/2 lb.) of beef chuck, cut into cubes
1 medium onion, finely diced
1 medium carrot, finely diced
1 stalk of celery, finely diced
Olive oil and/or butter
Red wine
Beef or mixed meat broth (or water)
Salt and pepper

Pour a generous amount of olive oil (or a mixture of butter and oil) into a sauté or braising pan. Add the onion, carrot and celery and sauté very gently until the vegetables are very soft and the onion translucent. Adding a pinch of salt and a spoonful of water helps the vegetables cook and avoids browning.

Now add the beef cubes and turn them with a wooden spoon or spatula so they are nicely coated with the vegetables and flavored oil. Season well with salt and pepper. Raise the heat a bit and let the beef brown very lightly, turning constantly to avoid burning.

Now add a splash of wine and let it evaporate. Then add enough broth to almost cover the meat and, if using, nestle your fresh herbs among the beef cubes. (NB: Most Italian recipes call for much less broth than this, but this way will give you abundant sauce for pouring your polenta: see Notes below.)

Cover, turn down the flame as low as it will go, and let the beef simmer very gently until fork-tender. Most recipes say an hour and a half, but I find two to three hours is more like it.

When the meat is tender, uncover and check the consistency of the sauce. If it is rather thin, you can either raise the heat and let it evaporate and/or add a spoonful of corn or potato starch, dissolved in an equal amount of water, to thicken the sauce. If, on the other hand, you want more sauce, then just add more broth or water and let it simmer, uncovered, for a few minutes. Taste and adjust for seasoning.

Remove the fresh herbs, if used, and serve your Italian beef stew over a nice, hot bed of freshly made polenta (see recipe here).

Источник: https://memoriediangelina.com/2011/11/20/spezzatino-di-manzo-con-la-polenta-beef-stew-with-polenta/