Description
Discover how Onepot lamb stew makes a quick weeknight dinner with tender meat rich flavor and easy cleanupyour dinner winner tonight
Ingredients
- Lamb shoulder or leg, trimmed and cut into 1 inch pieces — 1.5 pounds (680 g)
- Olive oil — 2 tbsp
- Onion, large, diced — 1
- Garlic, minced — 4 cloves
- Carrots, medium, peeled and diced — 2
- Celery, stalks — 2
- Tomato paste — 1 tbsp
- Ground cumin — 1 tsp
- Ground coriander — 1 tsp
- Turmeric — 1/2 tsp
- Fresh rosemary — 1-2 sprigs
- Fresh thyme — 2 sprigs
- Beef or lamb stock — 4 cups (1 liter)
- Red wine (optional) — 1/2 cup
- Crushed tomatoes — 1 can (14.5 oz / 410 g)
- Salt — to taste
- Black pepper — to taste
- Optional garnish — Parsley, chopped
- Optionally creamy finish — 1/2 cup coconut milk
- Optional add-ins — Chopped dried apricots or potato chunks
Instructions
- Gather and prep: Lay out all ingredients. Dice the onion, mince the garlic, chop the carrots and celery, and pat the lamb dry. Dry meat browns better.
- Sear the lamb in batches: Heat the olive oil in a heavy pot over medium-high heat. Sear the lamb pieces until deeply browned on all sides. Do not crowd the pot. Transfer browned meat to plate.
- Sauté aromatics: In the same pot, add a touch more oil and sauté the onion until translucent (about 4 minutes). Add garlic, carrot, and celery; cook until softened and fragrant. If the bottom dries, splash stock to loosen browned bits.
- Add spices and tomato paste: Stir in tomato paste, cumin, coriander, and turmeric. Cook about 1 minute to bloom spices; stir constantly to prevent scorching.
- Deglaze: Pour in red wine if using and scrape bottom to release browned bits. Reduce slightly for 2 minutes. If skipping wine, replace with extra stock or balsamic.
- Return meat, add liquids: Return lamb to pot with crushed tomatoes and stock. If using, add dried apricots now. Bring to a gentle simmer; add more stock if needed so meat is just covered.
- Simmer gently: Partially cover and simmer 60-75 minutes on low. Check at 45 and 60 minutes. Adjust salt and pepper; keep a gentle simmer.
- Finish and serve: When tender, adjust seasoning. If thicker, simmer 5-10 minutes uncovered. Remove herb sprigs. If using coconut milk, stir in now. Garnish with parsley and serve with bread or couscous. Optional thickening tip: whisk cornstarch slurry, or whisk in heavy cream/yogurt for silkier texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Stew
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 420 kcal
- Sugar: 6 g
- Fat: 23 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 34 g
