金苹果炖羊腿
材料:
2 tablespoons coriander seeds
做法:
1.Toast the coriander and caraway seeds in a small， dry frying pan over medium-low heat until the seeds release their aroma and darken lightly， about 4 minutes. Remove from the pan and let cool at least 5 minutes. 2.Transfer the seeds to a resealable plastic bag and pound them with a rolling pin or meat mallet until coarsely crushed but not pulverized.
3.In a large nonreactive bowl， combine the crushed seeds with the garlic， chiles， paprika， cayenne， and 2 tablespoons of the olive oil. Stir， then add the lamb and toss until the meat is well coated. Cover and refrigerate 8 to 12 hours.
4.Take the meat out of the refrigerator and transfer to a large plate or baking sheet， reserving the garlic from the marinade. Season the meat well with salt and pepper and let it sit at room temperature for 45 minutes.
5.When the lamb is ready， heat the remaining 3 tablespoons oil in a 4-quart Dutch oven or a heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering. Add the lamb in batches to prevent overcrowding and cook until a dark brown crust has formed on all sides， about 10 minutes per batch. Once the lamb is browned， remove to a plate and discard all but 2 tablespoons of the oil.
6.Add the onions， tomato paste， cinnamon stick， reserved garlic， and saffron to the remaining oil in the pot and sauté over medium-high heat. Using a wooden spoon， scrape up any browned bits that have stuck to the bottom of the pan and continue cooking until the onions begin to
caramelize and soften， about 10 minutes. Season well with salt and pepper. Return the lamb to the pot and add the broth. Cook， covered， at a gentle simmer for 1 1/2 hours.
7.Once the lamb is almost knife tender， prepare the quince by running them under cold water to rub any fuzz off the skin. Cut each quince into 8 wedges， remove the cores， and add them to the stew. Stir in the honey and cook until the lamb and quince are tender but not falling apart， about 1 hour. To test that the lamb is done， remove a piece from the pot and set it on a clean plate. Press it with your thumb or the back of a spoon. If it yields easily and almost falls apart， it is done; if it resists pressure， return it to the pot and continue cooking.
8.When the lamb is ready， taste the stew for seasoning and add more salt if necessary. Serve with couscous， farro， or steamed rice and Harissa.
金苹果炖羊腿
材料:
2 tablespoons coriander seeds
做法:
1.Toast the coriander and caraway seeds in a small， dry frying pan over medium-low heat until the seeds release their aroma and darken lightly， about 4 minutes. Remove from the pan and let cool at least 5 minutes. 2.Transfer the seeds to a resealable plastic bag and pound them with a rolling pin or meat mallet until coarsely crushed but not pulverized.
3.In a large nonreactive bowl， combine the crushed seeds with the garlic， chiles， paprika， cayenne， and 2 tablespoons of the olive oil. Stir， then add the lamb and toss until the meat is well coated. Cover and refrigerate 8 to 12 hours.
4.Take the meat out of the refrigerator and transfer to a large plate or baking sheet， reserving the garlic from the marinade. Season the meat well with salt and pepper and let it sit at room temperature for 45 minutes.
5.When the lamb is ready， heat the remaining 3 tablespoons oil in a 4-quart Dutch oven or a heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering. Add the lamb in batches to prevent overcrowding and cook until a dark brown crust has formed on all sides， about 10 minutes per batch. Once the lamb is browned， remove to a plate and discard all but 2 tablespoons of the oil.
6.Add the onions， tomato paste， cinnamon stick， reserved garlic， and saffron to the remaining oil in the pot and sauté over medium-high heat. Using a wooden spoon， scrape up any browned bits that have stuck to the bottom of the pan and continue cooking until the onions begin to
caramelize and soften， about 10 minutes. Season well with salt and pepper. Return the lamb to the pot and add the broth. Cook， covered， at a gentle simmer for 1 1/2 hours.
7.Once the lamb is almost knife tender， prepare the quince by running them under cold water to rub any fuzz off the skin. Cut each quince into 8 wedges， remove the cores， and add them to the stew. Stir in the honey and cook until the lamb and quince are tender but not falling apart， about 1 hour. To test that the lamb is done， remove a piece from the pot and set it on a clean plate. Press it with your thumb or the back of a spoon. If it yields easily and almost falls apart， it is done; if it resists pressure， return it to the pot and continue cooking.
8.When the lamb is ready， taste the stew for seasoning and add more salt if necessary. Serve with couscous， farro， or steamed rice and Harissa.
二粉草果炖羊肉
材料:
草果5克，羊肉1公斤，生姜10克，大麦粉1公斤，豆粉l公斤，胡椒粉、食盐、味精各适量。
做法:
将草果、羊肉、生姜洗净，用刀拍破草果、生姜、羊肉切成块，共入铝锅内，武火烧开，文火煨炖。将大麦粉、豆粉加水，制成面片待刻，俟羊肉煮熟后，加入麦片，放入佐料，可当正餐，亦可佐餐。
草果炖羊肉
材料:
羊肉100克，草果10克，豆豉50克。
做法:
羊肉洗净切块，草果和豆豉用纱布包好，与羊肉同炖至熟烂，服羊肉及汤。
乡村炖羊腿
材料:
去骨羊腿肉500g，中型土豆2个，胡萝卜2根，中型西红柿3个，洋葱2个，白凤豆（也称白芸豆）200g，新鲜迷迭香20g，新鲜薄荷叶、百里香各20g，黄咖喱粉、盐 各1茶匙（5g），红酒1汤匙（15ml），油2汤匙（30ml）
做法:
1、白凤豆提前用水浸泡4小时，泡发后捞出洗净待用。
2、羊腿肉用流动的水冲洗干净，切成大块。土豆去皮洗净，切成大小适中的滚刀块。
3、胡萝卜洗净后切成与土豆相仿的滚刀块。西红柿洗净，切成1cm大小的块，洋葱剥去外皮，洗净。也切成1cm大小的块。
4、将1汤匙油（15ml）放入高压锅中，大火烧至七成热，倒入切好的大块羊肉，反复翻炒至羊肉中的水分浸出并蒸发（这个过程大概要10—15分钟），炒至羊肉干爽出香味，盛入盘中待用。
5、高压锅中倒入剩余的油（1汤匙，15ml），大火烧至七成热，倒入切好的洋葱碎块，煸炒出香味后倒入西红柿碎块，继续翻炒1分钟，然后倒入泡发的白凤豆、土豆块、胡萝卜块、羊肉块，翻炒均匀。
6、再加入黄咖喱粉、盐、百里香、迷迭香、薄荷叶和红酒，另外加入水（水与锅中的食材齐平即可），盖上高压锅的盖子，大火炖至上汽，转小火继续炖50分钟即可。
小诀窍
1、关于新鲜香料：新鲜的迷迭香、百里香、薄荷叶等香草在大型超市的冰鲜柜台可以买到，如果买不到新鲜的，也可以用罐装的干的香草代替，在售卖调味品的货架上即可买到。
2、红酒的替代：做法中的红酒可以不放也可以用中式的黄酒代替。
3、米饭也可以：因为其中放了大量的白凤豆，对于食量小的女性来说完全不用再食用主食了，对于食量大的人来说，可以再搭配一些米饭，就是完美的一餐饭了。
清炖羊腿汤
材料:
羊腿一条(lamb shank)，姜5大片，白洋葱1个，胡萝卜2-3根，小茴香2茶匙，干迷迭香（rosemary）1茶匙或者新鲜的2枝，月桂叶(bay leaf)2片，香菜，橄榄油，盐，黑胡椒
做法:
1.先烧一锅开水，将羊腿放入煮五分钟去血水，捞出洗净。
2.将洋葱切小方片，胡萝卜切滚刀。
3.汤锅先加入橄榄油2汤匙，烧热，放入姜片、洋葱片、小茴香、迷迭香、月桂叶和少许黑胡椒炒香，炒至洋葱变软缩水。
4.放入羊腿，加水盖过羊腿肉，大火烧开，然后中火炖上1-1.5小时。
5.将羊腿捞出，把肉从骨头上剃下来，放回锅中。
6.放入胡萝卜，（适量的添加一些水），再加上少许的盐，继续炖至胡萝卜变软即可。
7.吃的时候加入适量的盐、胡椒和香菜即可。
清炖羊腿汤
材料:
羊腿一条(lamb shank)，姜5大片，白洋葱1个，胡萝卜2-3根，小茴香2茶匙，干迷迭香（rosemary），1茶匙或者新鲜的2枝，月桂叶(bay leaf)2片，香菜，橄榄油，盐，黑胡椒
做法:
1 先烧一锅开水，将羊腿放入煮五分钟去血水，捞出洗净。
2 将洋葱切小方片，胡萝卜切滚刀。
3 汤锅先加入橄榄油2汤匙，烧热，放入姜片、洋葱片、小茴香、迷迭香、月桂叶和少许黑胡椒炒香，炒至洋葱变软缩水。
4 放入羊腿，加水盖过羊腿肉，大火烧开，然后中火炖上1-1.5小时。
5 将羊腿捞出，把肉从骨头上剃下来，放回锅中。
6 放入胡萝卜，（适量的添加一些水），再加上少许的盐，继续炖至胡萝卜变软即可。
7 吃的时候加入适量的盐、胡椒和香菜即可。
胡萝卜炖羊腿
材料:
羊腿肉1000克，洋葱1个，胡萝卜2根，生姜1块，花椒10粒，草果1个，桂皮1小段，干辣椒3个，盐、生抽适量
做法:
1、羊腿斩大块，凉水入锅加生姜焯水，水开后撇干净浮沫，羊肉盛出，汤沉淀后留用。
2、热锅凉油，下生姜和羊肉煎炒至羊肉泛黄时加入花椒、草果、桂皮和干辣椒炒出香味。
3、下洋葱炒出香味。
4、加热水至完全没过食材。
5、移入砂煲中，大火烧开后转小火炖约1.5小时。
6、起炒锅，炒香洋葱和胡萝卜块。
7、将炖好的羊肉连汤倒入炒锅中，加盐和生抽调味。
8、大火烧开后转小火炖至胡萝卜酥烂入味即成。
苹果炖鱼
材料:
主料：苹果2个，草鱼100克，瘦肉150克，红枣10克，生姜10克。盐8克，味精2克，胡椒粉少许，绍酒2克。
做法:
1、苹果去核、去皮、切成瓣，并用清水泡上，草鱼杀洗砍成块，瘦肉切成大片，红枣泡洗干净，生姜去皮切片。
2、烧锅下油，放入姜片、鱼块，用小火煎至两面稍黄，倒入绍酒，加入瘦肉片、红枣，注入清汤，用中火炖。
3、待炖汤稍白，加入苹果瓣，调入盐、味精、胡椒粉，再炖20分钟即可出锅食用。
炖时调味料不能下得过早、以免汤汁不白。
苹果炖鱼
材料:
材料鲩鱼腩(300克)、苹果(2个)、瘦肉(135克)、清鸡汤(3碗)、红枣(15颗)、生姜(5片)调料油(5汤匙)、盐(2汤匙)、鸡粉(1/2汤匙)、胡椒粉(1/5汤匙)、料酒(1汤匙)
做法:
1、苹果去掉皮和核，切成瓣状，浸泡在盐水中。红枣用清水泡发，生姜去皮切成片。
2、鲩鱼腩洗净拭干水，用1汤匙盐抹遍鱼身。瘦肉洗净切成厚片。
3、热锅下5汤匙油烧热，放入姜片和鲩鱼腩，小火煎至鱼身双面稍黄，倒入1汤匙料酒。
4、倒入瘦肉、红枣，注入3碗清鸡汤和1碗清水，加盖大火煮沸，转中火炖10分钟至汤色变白。
5、捞起苹果块放下锅，加入1/5汤匙盐、1/2汤匙鸡粉和1/5汤匙胡椒粉搅匀，加盖大火烧开，改小火再炖20分钟便可。
苹果炖排骨
材料:
主料：苹果、草鱼、排骨
做法:
1、苹果去核、去皮、切成瓣，并用清水泡上，草鱼杀洗砍成块，排骨斩成大块，红枣泡洗干净，生姜去皮切片。
2、烧锅下油，放入姜片、鱼块，用小火煎至两面稍黄，倒入绍酒，加入排骨、红枣，注入清汤，用中火炖。
3、待炖汤稍白，加入苹果瓣，调入盐、味精、胡椒粉，再炖20分钟即可出锅食用。
特点：此菜汤白肉酥，鲜美可口。
温馨提示： 炖时调味料不能下得过早、以免汤汁不白。