As the weather cools down, there’s nothing like a warm and comforting bowl of lamb stew to lift your spirits. The rich flavor of lamb pairs perfectly with a variety of vegetables, herbs, and spices, making it a staple in many cuisines around the world. Whether you’re looking for a classic Irish-inspired dish or something more exotic from Morocco or India, there’s a lamb stew recipe out there to suit your taste.
In this article, we’ll take you on a culinary journey across continents, featuring 20 delicious and hearty lamb stew recipes that are sure to become new favorites. From slow-cooked stews with tender lamb and root vegetables to flavorful one-pot wonders with aromatic spices and herbs, these recipes will warm your heart and fill your belly.
Classic Irish Lamb Stew with Root Vegetables
This hearty stew is a staple of Irish cuisine, perfect for a cozy night in or a special occasion. Tender lamb, root vegetables, and aromatic spices come together to create a comforting and flavorful dish that’s sure to please.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup red wine (optional)
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the lamb in small batches over medium-high heat. Remove from pot and set aside.
3. Add chopped onion, carrots, potatoes, and garlic to the pot. Cook until vegetables are tender, about 10 minutes.
4. Add browned lamb back into the pot along with chicken broth, red wine (if using), thyme, salt, and pepper. Cover and transfer to oven.
5. Simmer for 2-3 hours or until lamb is tender and sauce has thickened.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 2-3 hours
Moroccan Lamb Stew with Apricots and Chickpeas
Moroccan Lamb Stew with Apricots and Chickpeas: A hearty and aromatic stew that combines the rich flavors of lamb, apricots, and chickpeas, perfect for a cozy night in.
Ingredients:
– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup dried apricots, chopped
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups lamb or beef broth
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onions and garlic; cook until the onions are translucent, about 5 minutes.
4. Stir in the cumin, paprika, cinnamon, and cayenne pepper; cook for 1 minute.
5. Add the apricots, chickpeas, broth, salt, and black pepper; bring to a boil.
6. Reduce heat to low; simmer, covered, until the lamb is tender, about 2 hours.
Cooking Time: 2 hours
Greek Lamb Stew with Tomatoes and Feta
This hearty stew is a classic representation of Greek cuisine, combining the rich flavors of lamb, tomatoes, and feta cheese. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as carrots, zucchini, and bell peppers)
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the lamb and cook until browned, about 5 minutes. Remove from pot.
3. Add the onions and garlic; cook until the onions are translucent, about 5 minutes.
4. Add the mixed vegetables, diced tomatoes, broth, and cooked lamb. Season with salt and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lamb is tender.
6. Stir in feta cheese; serve hot, garnished with parsley if desired.
Cooking Time: 45-50 minutes
Slow Cooker Lamb Stew with Red Wine
A hearty and flavorful lamb stew perfect for a cold winter’s day, this slow cooker recipe combines tender lamb, rich red wine, and aromatic spices to create a satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder or shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the slow cooker to low.
2. Season the lamb with salt, pepper, and thyme.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes.
4. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
5. Transfer the lamb mixture to the slow cooker with the red wine, beef broth, and tomato paste.
6. Cook for 8-10 hours or overnight.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 8-10 hours
Spicy Harissa Lamb Stew with Sweet Potatoes
A flavorful and aromatic stew that combines the richness of lamb with the warmth of harissa, all wrapped up with the natural sweetness of sweet potatoes. This hearty dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 medium sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon harissa paste
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown lamb and remove from pot.
2. Add onion and garlic; cook until softened.
3. Stir in harissa paste, cumin, smoked paprika, salt, and pepper. Cook 1 minute.
4. Add browned lamb, sweet potatoes, diced tomatoes, and enough water to cover. Bring to a boil, then simmer for 1 hour or until lamb is tender.
Cooking Time: 1 hour
French Lamb Stew with White Beans and Herbs
Savor the rich flavors of Provence with this hearty lamb stew infused with white beans, fresh herbs, and a hint of garlic. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup dried white beans (such as cannellini or Great Northern), rinsed and drained
– 1 cup chicken broth
– 1/4 cup dry white wine
– 2 tablespoons olive oil
– 2 sprigs fresh thyme
– 2 sprigs fresh rosemary
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb pieces and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 5 minutes.
4. Add the white beans, chicken broth, wine, thyme, and rosemary to the pot. Stir to combine.
5. Return the lamb to the pot, season with salt and pepper, and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 1/2 hours or until the lamb is tender.
Cooking Time: 1 hour 30 minutes
Persian Lamb Stew with Eggplant and Tomatoes
This hearty stew is a classic Persian dish that combines tender lamb, rich eggplant, and juicy tomatoes in a flavorful broth. Serve with steaming hot basmati rice or crusty bread for a satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder or ground lamb
– 2 medium eggplants, sliced into 1-inch pieces
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups lamb broth or water
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, salt, and black pepper. Cook for 1 minute.
3. Add lamb and cook until browned, breaking up with spoon if using ground lamb.
4. Add eggplant and tomatoes. Stir to combine.
5. Pour in broth or water and bring to a boil. Reduce heat and simmer, covered, for 45-60 minutes or until lamb is tender.
Cooking Time: 1 hour 15 minutes
Hungarian Lamb Stew with Paprika and Dumplings
Experience the rich flavors of Hungary with this hearty lamb stew, infused with the distinctive warmth of paprika and served with soft, fluffy dumplings. This comforting dish is perfect for a chilly evening or special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground paprika
– 1 cup lamb broth
– 1/2 cup water
– 1 tablespoon tomato paste
– 2 tablespoons all-purpose flour
– 1 egg
– 1/2 cup milk
– Salt and pepper to taste
– Dumpling mix (see below for recipe)
Instructions:
1. Heat oil in a large pot over medium-high heat. Brown lamb, then set aside.
2. Add onion, garlic, and paprika; cook until softened.
3. Add broth, water, tomato paste, and flour mixture. Stir well.
4. Return lamb to the pot, cover, and simmer for 1 hour.
5. Meanwhile, prepare dumplings by mixing egg, milk, and dumpling mix (see below).
6. Drop small spoonfuls of dumpling mixture into the stew, cooking for an additional 15-20 minutes.
Dumpling Mix:
Mix together 2 cups all-purpose flour, 1/4 cup cornmeal, and 1/4 teaspoon salt.
Cooking Time: 1 hour 15-20 minutes
Indian Lamb Stew with Coconut Milk and Spices
This rich and flavorful stew is a staple of Indian cuisine, combining tender lamb with the creaminess of coconut milk and a blend of aromatic spices. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 lb boneless lamb shoulder or neck, cut into 2-inch cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder (optional)
– 1 can (14 oz) coconut milk
– Salt and black pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown lamb cubes in batches, then set aside.
3. Add onions, garlic, ginger, cumin, coriander, turmeric, and chili powder (if using). Cook until onions are softened.
4. Add browned lamb back to the pot, along with coconut milk and salt and pepper to taste.
5. Simmer stew for 1 hour or until lamb is tender.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped cilantro and serve over basmati rice or with naan bread.
Cooking Time: 1 hour
Mediterranean Lamb Stew with Olives and Lemon
Mediterranean Lamb Stew with Olives and Lemon Recipe
This hearty stew is a perfect representation of the flavors of the Mediterranean, combining tender lamb, savory olives, and bright citrus notes. A warm and inviting dish for any occasion.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 1/4 cup freshly squeezed lemon juice
– 1 cup chicken broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown lamb on all sides, about 5 minutes.
3. Add onion, garlic, and olives; cook until onion is translucent.
4. Stir in lemon juice, chicken broth, and oregano.
5. Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours or until lamb is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 1/2 hours
Lamb and Barley Stew with Mushrooms
This hearty stew combines tender lamb, nutty barley, and earthy mushrooms for a comforting and flavorful meal.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 cups beef broth
– 1 cup pearled barley
– 2 medium-sized mushrooms (button or cremini), sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add lamb and cook until browned on all sides, about 5 minutes.
2. Add broth, barley, mushrooms, onion, garlic, and thyme. Bring to a boil, then reduce heat to low and simmer for 1 hour or until lamb is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 1 hour
Lamb Stew with Rosemary and Garlic
This classic lamb stew is elevated by the aromatic flavors of rosemary and garlic, making it a perfect comfort food for a chilly evening. This simple recipe yields a rich and satisfying meal that’s sure to please.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped (about 2 tablespoons)
– 1 onion, chopped
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 cup lamb broth or beef broth
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add lamb and cook until browned on all sides, about 5 minutes.
2. Add garlic, rosemary, onion, carrots, and celery. Cook until vegetables are tender, about 8 minutes.
3. Pour in broth and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour or until lamb is tender.
Cooking Time: 1 hour
Lamb and Lentil Stew with Cumin and Coriander
This hearty stew combines the rich flavors of lamb and lentils with the warm, aromatic spices of cumin and coriander. Perfect for a cozy evening meal or a comforting lunch.
Ingredients:
– 1 pound boneless lamb shoulder or ground lamb
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add lamb and cook until browned, about 5 minutes. Remove from pot.
2. Reduce heat to medium; add onions and garlic, cooking until softened, about 3-4 minutes.
3. Stir in cumin, coriander, and lentils. Cook for 1 minute.
4. Add diced tomatoes, broth, and browned lamb. Bring to a boil, then reduce heat to low and simmer, covered, for 45-50 minutes or until lentils are tender.
5. Season with salt and pepper to taste. Garnish with parsley or cilantro, if desired.
Cooking Time: 1 hour 15 minutes
Lamb Stew with Butternut Squash and Kale
This stew is a perfect blend of autumnal flavors, combining tender lamb, sweet butternut squash, and nutritious kale. Perfect for a chilly evening, this recipe serves 4-6 people.
Ingredients:
– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 medium butternut squash (about 2 pounds), peeled and cubed
– 4 cups kale leaves, stems removed and discarded, leaves torn
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 can diced tomatoes (14.5 oz)
– 1 cup lamb broth or beef broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown lamb in batches, then set aside.
2. Add onion and garlic; cook until softened. Add squash; cook for 5 minutes.
3. Stir in cumin, paprika, salt, and pepper. Add browned lamb, diced tomatoes, and broth. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours or until lamb is tender.
4. Stir in kale; cook, covered, for an additional 10-15 minutes or until kale is wilted. Serve hot.
Cooking Time: 2 1/2 hours
Lamb and Chickpea Stew with Turmeric
Warm up with this aromatic and flavorful stew that combines the richness of lamb with the nutty taste of chickpeas and the brightness of turmeric. This hearty dish is perfect for a cozy evening or a special occasion.
Ingredients:
– 1 lb boneless lamb shoulder, cut into 1-inch cubes
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 cups beef broth
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add lamb and cook until browned on all sides, about 5 minutes.
3. Add onions, garlic, chickpeas, cumin, turmeric, salt, and pepper. Cook for an additional 2-3 minutes.
4. Pour in beef broth, bring to a boil, then reduce heat to low and simmer, covered, for 1 hour or until lamb is tender.
5. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 1 hour
Lamb Stew with Red Wine and Balsamic Glaze
A hearty, flavorful stew that combines the richness of lamb with the depth of red wine and the tanginess of balsamic glaze. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup lamb broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Balsamic glaze (store-bought or homemade), for serving
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb, then remove from pot.
2. Add onion and garlic; cook until softened, 5 minutes.
3. Add red wine, broth, tomato paste, thyme, salt, and pepper. Stir to combine.
4. Return lamb to pot; bring to a boil, then reduce heat to low and simmer for 2 hours or until tender.
5. Serve stew hot, drizzled with balsamic glaze.
Cooking Time: 2 hours
Lamb Stew with Peas and Mint
This hearty stew is perfect for a cozy dinner party or a family gathering. The addition of fresh peas and mint gives the dish a bright, summery flavor that pairs beautifully with the rich lamb.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen peas
– 1/4 cup fresh mint leaves, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 2 cups lamb or beef broth
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the lamb pieces, then set aside.
3. Add onion and garlic; cook until softened.
4. Add peas, mint, cumin, paprika, salt, and pepper. Cook for 1 minute.
5. Add browned lamb back to pot, along with diced tomatoes and broth.
6. Bring to a boil, then reduce heat and simmer for 2 hours or until lamb is tender.
Cooking Time: 2 hours
Lamb Stew with Carrots and Parsnips
This classic lamb stew recipe combines tender chunks of lamb with sweet carrots and parsnips, all slow-cooked in a rich and flavorful broth. Perfect for a cold winter’s night or a special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 1-inch cubes
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup lamb broth or beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb cubes and cook until browned, about 5 minutes. Remove from pot.
3. Add the onion and garlic; cook until softened, about 3 minutes.
4. Add the carrots, parsnips, broth, thyme, salt, and pepper. Stir to combine.
5. Return the lamb to the pot and bring to a boil.
6. Reduce heat to low and simmer, covered, for 1 1/2 hours or until the lamb is tender.
Cooking Time: 1 hour 30 minutes
Lamb Stew with Potatoes and Thyme
This classic lamb stew is a comforting and satisfying meal perfect for a chilly evening. With the rich flavor of lamb, the natural sweetness of potatoes, and the savory aroma of thyme, this dish is sure to become a family favorite.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 2 large potatoes, peeled and cubed
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 cup lamb broth (or beef broth)
– 1 cup water
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the lamb pieces and cook until browned on all sides, about 5 minutes.
3. Add the potatoes, garlic, thyme, salt, and pepper. Cook for an additional 2-3 minutes.
4. Pour in the broth and water, scraping up any browned bits from the bottom of the pot.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours or until the lamb is tender.
Cooking Time: 1 hour 30 minutes
Lamb Stew with Spinach and Yogurt Sauce
This hearty lamb stew is elevated by the addition of wilted spinach and a tangy yogurt sauce, making it a perfect comfort food for a chilly evening.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups lamb broth or beef broth
– 1 bunch fresh spinach, chopped
– 1 cup plain yogurt
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown lamb, then remove from pot.
2. Add onion and garlic; cook until softened. Add cumin, paprika, salt, and pepper; cook for 1 minute.
3. Add diced tomatoes, broth, and browned lamb; bring to boil. Reduce heat to low and simmer for 30 minutes.
4. Stir in chopped spinach and cook until wilted.
5. Serve stew hot, topped with a dollop of yogurt sauce (mix yogurt with salt and pepper to taste). Garnish with parsley, if desired.
Cooking Time: 45-50 minutes
Summary
Get cozy on a cold night with one of these 20 hearty lamb stew recipes! From classic Irish fare to Moroccan-inspired twists, each dish combines tender lamb with flavorful vegetables and aromatic spices. Choose from options like Slow Cooker Lamb Stew with Red Wine or Spicy Harissa Lamb Stew with Sweet Potatoes, and find the perfect comfort food to warm your belly and your heart.
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