Lamb and Coffee Stew. Lamb and Coffee (Espresso) Stew A delicious slow cooked stew with a secret ingredients - coffee! It really adds a depth fo flavour to the stew with onions, garlic, carrots, stock, chilli flakes, dried mixed herbs and a can of black-eyed beans and freshly chopped herbs. Lamb and Coffee Stew Coffee and lamb.

The Guinness and coffee flavors meld perfectly to give way to a deep, rich, lusciously savory sauce that simmers away to tenderize the beef so it's practically spoonable! Irish stew is traditionally made with Guinness, but I really wanted to bring that rich flavor home, so I added some coffee as well. That leaves us with a dilemma. You can have Lamb and Coffee Stew using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lamb and Coffee Stew

Prepare 1 cup of strong coffee more if needed.
Prepare 1 pound of lamb neckbones.
You need 1 teaspoon of kosher salt.
You need 1/2 teaspoon of ground black pepper.
Prepare 1/2 teaspoon of ground cumin.
It's 1 pound of carrots.
Prepare 1/2 cup of chopped celery.
It's 1 of large orange bell pepper.
You need 1 of medium onion chopped.
Prepare 1 tablespoon of minced garlic.
Prepare 1/4 cup of extra Virgin olive oil.
You need 1/3 cup of ail purpose flour.
You need 1 cup of Sauvignon merlot.
Prepare 1/4 cup of ghee.

We want browning for a deeply flavored stew, but we also want tender meat. The solution that Kenji and I are using in all our beef stew recipes from now on is to start with a whole boneless chuck roast, cut it into about three large steaks, and brown the two biggest sides of each of those steaks. Then we cut the browned meat into big, one-and-a-half- to two-inch. This Guinness lamb stew recipe is a twist on traditional Irish stew.

Lamb and Coffee Stew step by step

Heat oil in a pan on the stove top. Add lamb neckbones and brown on all sides. 10 total..
Remove the lamb. Add all the rest of the ingredients except flour ghee and water cover and simmer. 10 minutes.
With the spices added sir in. Cover and stir occasionally cooking on low. 20 minutes.
Slice some of the lamb off the bone. Add the sliced lamb back. Add ghee Stir in well..
Simmer 20 minutes then turn down low heat for 20 minutes..
After its cooked add flour to make a gravy in the pot with the lamb. After its cooked for 10 minutes add 1 cup of water to thin the gravy. Let simmer 10 minutes..
When done let rest for 5 minutes..
Serve I hope you enjoy! I served over Puerto Rican style rice..

The flavor contributions of Guinness stout and the prolonged simmering transform lamb into a tender delicacy. Season the lamb with salt and pepper. Using point of knife, cut slits in lamb and insert garlic halves. Place lamb on rack in roasting pan. Insert meat thermometer in center of largest muscle, not touching bone.