lamb stew

Let this Lamb Stew from Delish.com bubble away on your stove for a hearty dinner.

Best-Ever Lamb Stew

vegetable oil

lamb

onion, chopped

carrots,

celery,

Kosher salt

black pepper

garlic,

tomato paste

cumin

smoked paprika

beef broth

c. red wine

Worcestershire sauce

rosemary

bay leaves

lb. baby potatoes, halved

c. parsley,

i made this for a family dinner and it was all gone - everyone went for seconds. at first it looks a little unappealing but It was such a hit and I got lots of compliments on it. Worked so well I was asked to make it a day later for dinner again. This time I added more potato (sweet potato and regular potato). One of my favourite recipes. it was delicious!

Just made this with leftover lamb and got a thumbs up from the family! Thanks!

This was amazing. I followed the recipe with exception of  the addition of red olives and fenugreek. Best lamb stew in the city!

I made this delicious lamb stew following the directions. This stew recipe is wonderful and so tasty. I’m glad I didn’t need to add flour because I must eat gluten-free.

This is a soup not a stew.  It is watery and the potatoes did not thicken the &#34;stew.&#34;  The next time I make this, I will not add as much broth (4 cups instead of 6) and will add the potatoes along with the lamb.

I had lots of left-over leg of lamb from Easter! Loved this recipe! Made it just as suggested. Everyone at my table loved it!! Thank you for the great way to use left over lamb!

First off, the “stew” came out like soup. Where this whole “potatoes with make it thick with its starches” came from is beyond me. There was literally no flavor to this. I had to add a bunch of salt. I definitely wasted $22 on the lamb I bought along with the other ingredients. I’m so disappointed.

Best lamb stew I have ever made. Friends said the “gravy” which was actually only the liquid from the stew was superb!

I give this recipe a total of Infinite stars!!!!
I normally don't leave any reviews on the websites of the recipes that I use.  However, This recipe for salvaging leftover Leg of Lamb, was a complete success.  My husband is a very finicky eater, as well as my Daughters and Nieces.  I used this recipe, added a few ingredients of my own (Personalized), and my family LOVED it...It was a hit!!!  The combination of the wine, cumin, paprika and Rosemary made the difference.  I substituted the tomato paste with Spaghetti sauce (I didn't have any tomato paste on hand so I used Ragu who knew?), I also omitted the bay leaf, I also replaced the vegetable oil with Extra Virgin Olive oil; doubled the amount of onions (my family loves onions with everything!!!), I used 4 cloves of garlic, added the chicken broth to the beef broth for a different taste, added 1 lb of white mushrooms (sliced), a teaspoon of hickory smoke flavoring, then I omitted the carrots and doubled the amount of potatoes.

As I stated earlier, it was a HIT with my family.  My husband and I loved the taste of the stew so much that there were NO leftovers.  This will be a favorite dish to add to my repertoire of recipes.  Thank you so much for the opportunity to experience this delightful meal.  Additionally, I made cornbread muffins to go with this wonderful recipe.  I recommend this recipe to anyone who knows how to open a can to try this delectable meal!!!

By far the best stew I have ever made of any kind. I used a lamb leg and used twice as much beef broth but that lamb just melts in your mouth. There's not a lot of reviews on this one, but I can't recommend it enough and I'm glad I took the risk.

recipe  easy to follow direction and to make  family loved it

Simply delicious! I used home made beef stock and omitted the potatoes.

I added my own spices and it tastes really good

This is so good.  I've made it twice so far and it is becoming my "go-to" stew.

We made it and it was delicious.  Potatoes cooked perfectly. Lamb was tender and delicious.  We used the neck portion of lamb.  Broth was extremely flavorful.  We used Better  Than Bouillon Paste liberally.  We are going to make it for Christmas Dinner.  It’s simple to make, full of flavor, easy clean up.

This lamb stew is loaded with hearty, healthy ingredients.&nbsp;This lamb stew recipe is simple (a one-pot meal!) The lengthy simmering time in the oven makes the tender lamb morsels and vegetables just melt in your mouth.&nbsp;

Lamb Stew Recipe

oz bacon ((4 strips, chopped into 1/4" strips))

lbs boneless leg of lam

Tbsp sea salt

tsp black pepper

all-purpose flour

onion

garlic

red wine (*)

lb button mushrooms (thickly sliced)

thyme

lbs small yellow potatoes (halved

carrots

parsley (finely chopped for garnish)

In a 5Qt dutch oven, saute chopped bacon over medium heat until browned and fat released. With a slotted spoon, transfer bacon to a large plate.

While bacon cooks, season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Sprinkle with 1/4 cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned (3-4 min per side) then transfer to the plate with bacon.

Add diced onion and sauté 2 min. Add garlic and cook another minute, stirring constantly. Add 1 1/2 cups wine, scraping the bottom to deglaze. Add sliced mushrooms, bring to simmer then cook uncovered 10 min.&nbsp;Preheat Oven to 325˚F.

Return bacon and lamb to pot and add 4 cups broth, 1 Tbsp tomato paste, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp dried thyme and 2 bay leaves.&nbsp;Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 1 hr and 45 min. When done, potatoes and lamb will be very tender.**

If you’re looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both!

Be sure to check out my tips above and watch the video for how to make this lamb stew.

Easy Moroccan Lamb Stew Recipe

Private Reserve Greek Extra Virgin Olive Oil

yellow onion, chopped

carrots, cubed

Yukon gold potatoes (or any small potatoes), peeled, cubed

Kosher salt and pepper

garlic cloves, roughly chopped

apricots

cinnamon

bay leaf

½ tsp ground allspice

tsp ras el hanout Moroccan spice blend (find it here)

½ tsp ground ginger

tomatoes

½ cups low-sodium beef broth

chickpeas

In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.

In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.

In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.

Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.

Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.

Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.

Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.

A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

Purchased some lamb shoulder chops over the weekend with the intent of freezing them, but after finding this recipe, decided to go ahead and make it. Glad I did as this turned out to be a hit with everyone. Great flavor. Easy to make but does take longer to cook than I anticipated. I was using an Instant Pot., but needed to start my prep much sooner and take into consideration the release times. I have prepared and enjoyed many meals from Mediterranean  Dish, but this is my first time leaving a comment. Thank you for all the wonderful recipes.

I make lots of recipes that I find on the internet. I would say that  more then 1/2 the time they are less then expected. THIS is not one of them. This dish is warm and spicy and so flavorful. I sent the recipe to all my friends and family. It reminded me of all that’s comforting in an American beef stew with the warm and exciting Middle East/Indian spices/flavors. It was one of my new favorite foods. I will be making this many many more times.  Thank you for sharing!

I used the slow cooker for this recipe and it was amazingly perfect!!!  I love the richness and flavor of the broth.  The cinnamon stick, bay leaf, allspice  and dried apricots gave it a savory taste.  Just what I needed!!!

Absolutely delicious! I'm not big on recipe sites but recently I've been looking for different ideas. I love this site so far.
This recipe in particular is spectacular. A great way to use lamb and the spice combo is right on. I couldn't find Ras El Hanout in stores so I made my own following another recipe. I simmered this on the stove for about 2 1/2 hours on low making sure to check the liquids around every 20 minutes. I will definitely be making this again. 
Thanks for sharing!

Hi Suzy
My father-in-law is Egyptian from Cairo. My wife Brenda was born in England. I came across your Mediterranean Dish when I was searching for a new way to make lamb stew. I already had Ras El Hanout spice mix and was attracted to your Eastern Moroccan recipe. The first time I experimented and ended up with a mix of several recipe’s. It tasted good. Today I am following your recipe a little more closely though will add some Spanish Rioja to the lamb broth. My wife and I emigrated to Zambia in the late 60’s. She is a doctor like my my late father-in-law and worked as a Flying doctor in the local missionary hospitals. Our daughters were born in Zambia, one like me fair haired, blue eyed, with curly hair, the other dark skinned, olive eyes and curly dark hair definitely following my wife. She is  multilingual though not Arabic. The second attempt was much better but I used a very fatty cut of lamb. Next time I will definitely use the leg as you suggested.

This was a big hit last night. Used dried cranberries rather than raisins. Added red sweet peppers. Used Harissa rather than your star spice. And served it over rice.

https://content.jwplatform.com/videos/z7t6mJuc.mp4

Moroccan Lamb Stew Video 

This lamb stew with spicy sausage is the perfect meal to warm you up in the cold weather months.

Winter Lamb Stew with Spicy Sausage

olive oil (divided)

spicy Italian sausage

½ pounds boneless leg of lamb

Salt and pepper

all purpose flour

garlic ((smashed))

red wine

tomato sauce

potatoes

baby portabella mushrooms ((quartered))

parsley ((chopped))

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium high heat. Remove the sausage from their casings and fry in the oil until browned. Set aside on a plate.

Meanwhile, season the lamb chunks with salt and pepper, and toss in ¼ cup all purpose flour. Shake off any excess flour and add the lamb to the pot (reserve the flour for use later). Sear the lamb on all sides––do not move it until it has browned on each side. Remove the lamb from the pot and set aside with the sausage.

Add the onion and garlic cloves to the pan, and deglaze with a splash of water or stock. Season with salt and pepper, and cook the onions and garlic for 5 minutes, until the onions begin to turn translucent. Add the remaining flour to the onions and stir. Cook for another minute.

Add the broth and wine, and bring to a simmer. Then add the seared lamb and sausage back to the pot, along with tomato sauce, carrots, potatoes, mushrooms, and thyme. Season the stew with salt and pepper. Bring to a simmer, cover, and turn the heat down to low.

Simmer for 90 minutes. Adjust seasoning to taste one last time, and serve the stew over buttered noodles and garnish with chopped parsley. You can also serve over rice or mashed potatoes!

This Welsh lamb stew recipe is packed with so much flavour! Melt in the mouth cubes of lamb simmered with fragrant spices, ground walnuts and pomegranate molasses – my take on Persian Lamb Stew. Easy to make on the hob, Instant Pot or slow cooker.

Persian Lamb Stew

walnuts

olive oil

unsalted butter

onions (, finely diced)

garlic (, minced)

½ tsp ground cumin

½ tsp ground turmeric

nutmeg

orange peel

cranberries

pomegranate molasses

tbsp honey

500 ml | 2 cups hot chicken stock (broth) (from a cube)

parsley

mint

450 g | 2 cups basmati rice

950 ml | 4 cups hot vegetable stock or water

tsp turmeric

tsp salt

Toast your walnuts for maximum flavour… You can do this in the same casserole dish you make the stew in or in the oven. Either way watch them like a hawk lest they burn. Once the walnuts start colouring transfer them to a mini chopper and grind to a fine powder.

Heat olive oil and butter in your casserole until butter starts foaming. Add the onions, cover the pot and cook over very low heat for 20 minutes, stirring occasionally. Don’t let them colour or catch.

Stir in the garlic, cinnamon, cumin, turmeric, nutmeg, salt, cinnamon stick and orange peel, cooking for a minute or two.

Add the lamb, stirring to coat in the aromatic spices. If the pan gets dry, add a little of the stock and scrape any browned bits in the pan.

Drizzle in the pomegranate molasses and honey. Add the dried cranberries stirring to combine.

Pour in the stock and bring to a simmer.

Add the ground walnuts, stir to combine then cover the pot and cook on very low heat for about an hour. Open the casserole and give the stew a good stir every 20 minutes or so to make sure the walnuts are not sticking. By the the of your cooking time most of the liquid will have cooked down and the stew will be thick and glossy brown.

Discard the cinnamon stick and orange peel. Taste and season with salt and pepper. Garnish with chopped parsley and mint. Scatter jewel-like pomegranate seeds over the stew and serve.

Lamb stew on the hob

Select ‘Sauté’ and toast the walnuts for a few minutes, stirring. Use a slotted spoon to remove the walnuts and then grind them to a fine powder.

Add the butter and oil and heat until butter starts foaming. Cancel Sauté then adjust to lowest heat setting. Cook the onions until very soft, 15-20 minutes, stirring often so they don’t stick.

Stir in the garlic, cinnamon, cumin, turmeric, nutmeg, salt, cinnamon stick and orange peel.

Add the lamb, stirring to coat in the aromatic spices. If the pan gets dry, add a little of the stock and scrape any browned bits.

Add the pomegranate molasses, honey, dried cranberries and chicken stock. Stir in the ground walnuts.

Cover and set vent to sealing. Cook on high pressure for 35 minutes and allow for 10 minute natural release before manually releasing the steam.

Discard the cinnamon stick and orange peel. Taste and season with salt and pepper. Serve garnished with chopped parsley, mint and pomegranate seeds.

Instant Pot lamb Stew

Follow steps 1-47 of the hob method then transfer everything to your slow cooker. Cook on LOW for 8 hours or on HIGH for 6. Avoid opening the cooker to check on the stew!

Slow Cooker Lamb Stew

Heat a tablespoon of butter in a lidded pot. If making golden rice then stir in half a teaspoon of ground turmeric, 5 whole cardamom pods, a cinnamon stick and a bay leaf. Stir to allow the spices to infuse the butter.

Add white basmati rice (no need to rinse) to the pot and stir to coat in the fragrant butter.

Add hot vegetable stock (or water) it should start simmering straight away. Stir once then cover the pot tightly and reduce heat to lowest setting. Leave to cook for 10 minutes without opening the pot.

Remove the lid and check the rice - almost all of the liquid should have been absorbed. Stir once with a gentle folding action.

Take the pot off the heat, cover with the lid and leave for another ten minutes for soft fluffy rice. Remove and discard the cinnamon stick, bay leaf, cardamom pods. Season to taste and serve.

Golden Rice

https://embed.mediavine.com/videos/xi9gcaz5jabbeqpxfarq

This Welsh lamb stew recipe is packed with so much flavour! Melt in the mouth cubes of lamb simmered with fragrant spices, ground walnuts and pomegranate molasses – my take on Persian Lamb Stew. Easy to make on the hob, Instant Pot or slow cooker.

Irish Stew. An old fashioned favourite with a step by step recipe to make it even more flavourful! This is comfort food at its very best.

Irish Stew

beef stock

flour

parsnip,

turnip,

leeks,

yellow potatoes,

Salt and pepper to season

beef

tbsp canola oil

Irish Ale (Smithwick's is a good choice.)

onions, diced

Cut the roast into large chunks about 1...

Cut the roast into large chunks about 1 ½ inches in size.

Salt and pepper the raw meat to season.

In a large heavy bottomed dutch oven (7...

In a large heavy bottomed dutch oven (7 quarts/litres or more) heat the canola oil over medium high heat.

Brown the beef chunks on all sides, working...

Brown the beef chunks on all sides, working in small batches so as not to crowd your pan.

When all the beef is browned, remove it...

When all the beef is browned, remove it temporarily from the pot.

Add the chopped onions to the pot. (plus...

Add the chopped onions to the pot. (plus the garlic if you are using it)

Cook for a few minutes to soften the...

Cook for a few minutes to soften the onions.

Add the browned beef back to the pot...

Add the browned beef back to the pot along with the Irish Ale (You can just use more beef stock as a substitute if you prefer.)

Cook slowly in a 300 degree oven for...

Cook slowly in a 300 degree oven for about 1 ½ to 2 hours.

Add all of the vegetables to the pot.

Season again, lightly, with salt.

Be sure to add the potatoes last, so...

Be sure to add the potatoes last, so that they are on top. This is so you can test them easily with a fork to judge if they are done.

Add the beef stock to pot. (Reserve about a...

Add the beef stock to pot. (Reserve about a cup to make a thickening slurry after)

Return to the oven for about an hour...

Return to the oven for about an hour or until the potatoes are fork tender.

In a bottle, shake together the reserved stock...

In a bottle, shake together the reserved stock (or an equivalent amount of water) and the flour, to make a thickening slurry.

You can use a whisk or even an...

You can use a whisk or even an immersion blender if you like to ensure that there are no lumps in the thickening.  To be doubly sure you can also strain the thickening through a sieve if you like.

At this point, if the pot is very...

At this point, if the pot is very full, I remove about half of the contents temporarily, using a slotted spoon to leave all of the broth behind. This will make thickening the gravy much easier.

Very slowly pour the thickening slurry into the...

Very slowly pour the thickening slurry into the pot while stirring constantly so no lumps can form. You can use part or all of the thickening slurry to get the gravy to your personal desired consistency, If it is still too thin for your preference, just make a little more of the slurry.

Add the vegetables and beef back to the...

Add the vegetables and beef back to the pot if you removed them, and simmer for just a couple of minutes. Taste the gravy and again lightly season if required.

Top 23 lamb stew recipes from across the web

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Top 23 lamb stew recipes from across the web

The most viewed lamb stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Lamb Stew

Lamb Stew Recipe

Easy Moroccan Lamb Stew Recipe

Winter Lamb Stew with Spicy Sausage

Persian Lamb Stew

Irish Stew

Instant Pot Middle Eastern Lamb ste...

Lamb and Artichoke Stew

Aromatic Lamb Shank Stew

Lancashire Lamb Hotpot

Slow-cooked Irish stew

Irish stew

Irish Stew

Irish Stew

Best-Ever Lamb Stew

Lancashire hotpot

Navajo lamb stew

Lamb Casserole in the Slow Cooker

Lancashire Hotpot

Youvetsi: Greek Lamb Stew with Orzo

Welsh cawl

Slow Cooker Lamb Stew

Turning Plantains (Sese Plantains) ...

The most viewed lamb stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine