lamb stew recipe

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 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)

cinnamon

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.

salt

garlic, crushed

L low-sodium beef stock

mL red wine

900 g baby potatoes, halved

g parsley,

In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate.&nbsp;

In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.&nbsp;

Add lamb back to dutch oven then add stock, wine, Worcestershire sauce, rosemary, and bay leaves.&nbsp;

Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.

Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes.&nbsp;

Remove bay leaves and rosemary and garnish with parsley before serving.

Top 3 lamb stew recipe recipes from across the web

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Best-Ever Lamb Stew

Persian Lamb Stew

Best-Ever Lamb Stew

Top 3 lamb stew recipe recipes from across the web

The most viewed lamb stew recipe 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

Persian Lamb Stew

Best-Ever Lamb Stew

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