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⭐ Dinner · International
Lamb Stew
Lamb stew is the universal cold-weather one-pot — meat slowly tenderised alongside root vegetables, herbs and broth until the whole pot becomes one warm aroma. The technique belongs to no single country: every shepherding culture from Ireland to Iran to the Caucasus has its own version, glazed by what the garden gives in the cooler months and finished by hours of patient simmering.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
One-pot
Minimal washing up
Ingredients 6 servings
- 800 g lamb shoulder, cubed
- 2 onions
- 3 carrots
- 3 potatoes
- 2 garlic cloves
- 2 tbsp tomato paste
- 500 ml beef stock
- Thyme, bay leaf
- Salt, pepper, olive oil
How to make it
- 1Cut the lamb shoulder into roughly 4 cm cubes — large enough to stay tender through a long simmer without falling apart.
- 2Pat them completely dry and season generously with salt and pepper, then dust very lightly with flour to help the sauce thicken.
- 3Heat a heavy casserole or Dutch oven with a film of oil until it shimmers, and brown the lamb in three or four batches without crowding the pan — crowding steams the meat and you lose the deep crust.
- 4Set each batch aside on a plate.
- 5In the same fat, sweat finely chopped onion and garlic until translucent, then stir in tomato paste and let it cook a minute until it smells rounder.
- 6Return the lamb with any resting juices, pour in enough hot stock to just cover, add a few sprigs of thyme and a bay leaf, bring to a gentle simmer and lower the heat to the smallest possible.
- 7Cover and cook for ninety minutes — never let it boil, only bubble — stirring once.
- 8Add carrots cut on the bias and waxy potatoes in large chunks and cook another thirty to forty minutes, until the lamb pulls apart at the touch of a fork and the potatoes hold their shape.
- 9Taste, adjust salt, and lift out the bay.
- 10Serve in deep bowls with crusty bread, after letting the stew rest off the heat for ten minutes so the broth pulls together.
Nutritional info
per serving (~400 ml)
Calories 420 kcal
Protein 32 g
Carbs 18 g
Fat 20 g
Fiber 3 g
Estimated nutritional values.
Pairs perfectly with
🍷 Red wine
🥗 Green salad
🍞 Fresh bread
🥔 Roasted potatoes
