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1 thing you might choose to remember however is that when cooking for you, if you prepare foods which are freezable. It can save additional time (and ultimately money) should you cook the full 2-4 portions that many recipes call for and freeze the leftovers in single serving portions for a later point in time. This leaves you with a freezer full of foods for those nights when the notion of cooking only seems beyond your capacities. This also leaves one with doing the work once and appreciating the fruits of your efforts many times over. This is a superb place to be in if you ask me.
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Remember you are what you eat and if you relegate yourself to dull meals that lack excitement and spice that is what you will get. But if you opt to reach out and try out new and exciting meals with each meal you prepare when cooking for one, it is going to show in the way you embrace life in different regions also. While we should not live to consume, we must also not limit ourselves into eating to live. Enjoy the foods that you prepare if the parts are big or small in dimension.
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If you have only a couple campers and are searching for some simple camp cooking, try out the easy and quick technique of tin could cooking. All you’ll need is a fresh tin can – a 1 gallon size can works well. Your source of heat may be small campfire, or if wood burning is illegal, a little buddy burner may work well, which can be found at sporting good stores or online. Put your meal in the tin can and easily warm the contents of your own can over a flame. You’ll have a hot meal ready in minutes. This technique works great for sauces, beans and poultry.
A more time-consuming camp cooking technique that also produces tasty food is pit cooking. Pit cooking is terrific for items which may be wrapped in aluminum foil to be cooked. It is also a excellent camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking warms your food by heating rocks and coals which are buried in the floor. As the rocks cool away, their emitted heat cooks the meals. To pit cookfirst dig a hole that’s roughly three times bigger than your own cookware. Line the pit with stones and build a fire in the middle. When the fire has burnt rapidly for about an hour, push the warm coals and rocks into the middle. Layer your wrapped meals or covered skillets on top of the stones and coals and put more on top. Following a couple of hours, you will have some tasty camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to lamb stew recipe. To make lamb stew you only need 15 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Lamb stew:
- Provide 1 kg Lamb stew
- Use 1 cup left over cooked seasonal vegetables
- You need 1 chicken stock cube
- Take 1 TSP BBQ
- Use 1 TSP lamb spice
- You need 1 TSP shisanyama spice
- Use 1 TSP paprika
- Take 1 TSP rajah mild
- Provide 1 TSP chicken spice
- Take 2 TBS tomato and vegetables soup
- Use 1 onion chopped
- Use 1 TSP garlic and ginger paste
- Provide 2 TBS minestrone soup
- Get 2 TBS canola oil
- Take 1 cup water
Steps to make Lamb stew:
- Pour canola oil on pot and sauté onion, garlic and ginger paste. Then add the lamb stew and add 1/2 cup of water let it cook slowly
- Then add the spice paprika, rajah, lamb spice, chicken spice, shisanyama spice and BBQ then stir and continue to cook the lamb stew
- Let it cook and let it fry little it bit and the smell it nice now and the meat is cooked cause some pieces are falling of the bones the add the leftover seasonal vegetables.
- Then stir again and in the have a cup of water left the mix's your soups tomato and minestrone soups
- Then pour soups over the lamb stew the lower the heat of the stove and let the gravy on the meat to thickens then your stew it's now cooked can be served with a meal. Bon appetit
In the same pan, saute carrots and onions in drippings until crisp-tender. Add the garlic and yellow onion and saute till onion begins to become golden. Pour the lamb and bacon, along with any juices that collect, back into the pot. Salt and pepper the lamb chunks. In a large ovenproof Dutch oven, sauté the meat in both oils until browned on all sides.
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