Lamb Stew Recipe
Lamb stew recipe using lamb shoulder, vegetables, chickpeas, tomatoes, and spices cooked low and slow until tender. Simple and filling.
Servings: 8 servings
Ingredients
- 2 pounds boneless lamb shoulder cut into 1-inch cubes
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- ⅓ cup all-purpose flour
- 4 tablespoons olive oil divided
- 1 large onion diced
- 3 carrots diced
- 3 celery stalks diced
- 5 garlic cloves minced
- 2 teaspoons cumin
- 1 ½ teaspoons coriander
- ¼ teaspoon crushed red pepper
- 4 cups vegetable broth
- 1 (15-ounce) can fire roasted diced tomatoes
- 1 (15-ounce) can chickpeas rinsed and drained
- 1 pound potatoes cut into ½-inch chunks
- 2 bay leaves
- ⅓ cup sliced fresh mint
- ½ cup chopped fresh parsley plus more for garnish
Instructions
- In a large bowl, season the lamb with 1 teaspoon salt and ½ teaspoon pepper. Sprinkle with flour and toss to coat evenly.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add half the lamb in an even layer and brown on all sides, flipping occasionally, for about 7 minutes. Repeat with 1 tablespoon olive oil and remaining lamb. Reserve any extra flour to create a roux after cooking the veggies. Remove from pot and set aside.
- Add the remaining olive oil, the onion, carrots, and celery to the pot and cook for 5-7 minutes, until softened and browned. Stir in the garlic and cook for an additional minute until fragrant. Add the cumin, coriander, and crushed red pepper and toast for about 15 seconds, followed by the remaining flour, and stir until the veggies are coated well.
- Return the lamb to the pot with the broth, tomatoes, chickpeas, potatoes, bay leaves and remaining salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pot. Stir in mint and parsley, then reduce the heat to a simmer.
- Cover and simmer for 70-80 minutes, or until the lamb is tender and the stew has thickened.
- Spoon the stew over rice and garnish with extra parsley.
Notes
- My Top Tip: Deglaze your pot! After browning the lamb and cooking the veggies, scrape up all those golden bits from the bottom of the pot when you add the broth or tomatoes. That’s where the flavor is hiding.
- Storage: Let your stew cool completely before transferring it to an airtight container, then store it in the fridge for up to 4 days. When reheating, you can warm it on the stove over medium heat or in the microwave, adding a splash of broth or water if it looks too thick.
- Freezing: Lamb stew freezes really well! Once cooled, transfer your stew to a freezer-safe container or portion it into individual freezer bags. Freeze for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove or in the microwave.
Nutrition
Serving: 1.5cups | Calories: 298kcal | Carbohydrates: 28g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 46mg | Sodium: 1275mg | Potassium: 688mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4512IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 4mg
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