Lamb Stew

Nov 21, 2021

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Lamb Stew

Ingredients

Scale
  • 1.25 pounds of lean cubed lamb meat (choose kebob instead of stew meat for a leaner product)
  • 1 large sweet onion chopped
  • 10 stalks of celery chopped
  • ½ pound (1/2 package) baby carrots
  • 1 large red pepper diced
  • olive oil
  • 6 small or 3 large russet potatoes peeled and chopped into cubes
  • 1 6-oz can tomato paste
  • garlic powder
  • paprika
  • black pepper
  • dill
  • 1 bay leaf

Instructions

  1. Place lamb cubes and onion into large pot.  Add 1 tsp garlic, 1 tsp paprika, bay leaf.  Fill with water until lamb and onion are fully covered.  Bring to a boil, then simmer on low-medium heat for 1-1.5 hours to ensure meat is very tender.  Remove bay leaf after this time.
  2. Place potatoes, celery carrot, and pepper on a cooking tray.  Drizzle with 2 Tbsp olive oil, 1/2 tsp black pepper, 1/2 tsp dill.  Mix to ensure all ingredients are evenly coated.  Bake in oven for 20-25 minutes at 450 degrees, mixing at least once to ensure even cooking.
  3. Add oven mixture to lamb pot on stove after the 1-1.5 hours.  Stir all ingredients together.  Add 1 can of tomato paste.
  4. Allow all ingredients to continue simmering on stove at low heat. Continue this for one to two hours. Add a bit of water if needed.  The potatoes will burst/break apart and help make this stew thick.
  5. Add additional spice if needed.
  • Author: Robin Barrie