Are you looking for a hearty and comforting meal that’s perfect for a chilly evening? Look no further than lamb stew! This classic dish is a staple of many cuisines around the world, from traditional Irish stews to exotic Moroccan tagines. Whether you’re in the mood for something simple and straightforward or adventurous and bold, there’s a lamb stew recipe out there to suit your taste.
In this article, we’ll be exploring 20 delicious lamb stew recipes that are sure to warm your belly and your heart. From classic combinations like lamb and vegetable to more unexpected pairings like lamb and quinoa, we’ve got you covered. So grab a spoon and let’s dive in!
Classic Irish Lamb Stew
Experience the hearty flavors of Ireland with this comforting lamb stew, perfect for a chilly evening.
Ingredients:
– 1 pound boneless lamb shoulder or shank, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, chopped
– 1 cup lamb broth (or beef broth)
– 1/4 cup all-purpose flour
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the lamb pieces in 2 tablespoons of oil over medium-high heat.
3. Remove the lamb from the pot; add onions, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
4. Add flour to the pot, stirring to combine with vegetables; cook for 1 minute.
5. Gradually whisk in broth, scraping up any browned bits. Bring to a simmer.
6. Return lamb to the pot; cover and transfer to the preheated oven.
7. Braise for 2-3 hours or until lamb is tender.
8. Season with thyme, salt, and pepper. Serve hot.
Cooking Time: 2-3 hours
Moroccan Spiced Lamb Stew
This hearty stew is a flavorful blend of tender lamb, aromatic spices, and sweet vegetables. Perfect for a cozy night in or a special occasion, this Moroccan-inspired dish will warm your senses and satisfy your appetite.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed vegetables (carrots, potatoes, zucchini)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and black pepper
– 1 can diced tomatoes (14.5 oz)
– 2 cups lamb or beef broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown lamb cubes, then set aside.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add mixed vegetables, cumin, smoked paprika, cinnamon, turmeric, salt, and pepper. Cook for 2 minutes.
4. Stir in diced tomatoes and broth. Return lamb to the pot.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour and 15 minutes or until lamb is tender.
Cooking Time: 1 hour and 15 minutes
Herb-Infused Lamb Stew
Elevate your lamb stew game with this flavorful recipe that combines tender lamb chunks with a bouquet of fresh herbs, creating a hearty and comforting dish perfect for any occasion.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed herbs (parsley, rosemary, thyme)
– 1 cup beef broth
– 1 cup red wine (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (160°C).
2. Heat oil in a large Dutch oven over medium-high heat.
3. Add lamb and cook until browned on all sides, about 5 minutes. Remove from pot.
4. Reduce heat to medium. Add onion and garlic; cook until softened, about 5 minutes.
5. Add herbs, broth, and wine (if using); stir to combine.
6. Return lamb to pot; cover and transfer to preheated oven.
7. Cook for 2-3 hours or until lamb is tender.
Cooking Time: 2-3 hours
Slow Cooker Lamb and Vegetable Stew
This hearty stew is perfect for a cozy dinner or a comforting meal after a long day. With tender lamb, flavorful vegetables, and aromatic spices, it’s sure to become a family favorite.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium-sized carrots, peeled and sliced
– 2 medium-sized potatoes, peeled and cubed
– 1 red bell pepper, seeded and sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a slow cooker, combine lamb, onion, garlic, carrots, potatoes, bell pepper, diced tomatoes, lamb broth, cumin, smoked paprika, salt, and pepper.
2. Stir gently to combine.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Mediterranean Lamb Stew with Olives
A hearty and flavorful stew that combines tender lamb, savory olives, and aromatic spices, perfect for a cozy night in. This Mediterranean-inspired dish is sure to become a new favorite!
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 cup chicken broth
– 1/4 cup white wine (optional)
– 1 teaspoon dried oregano
– Salt and pepper to taste
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. Reduce heat to medium; add onion and garlic, cooking until softened, about 5 minutes.
4. Add olives, broth, wine (if using), oregano, salt, and pepper. Stir to combine.
5. Return lamb to the pot, cover, and simmer for 1 1/2 hours or until tender.
6. Serve hot with crusty bread or over couscous.
Cooking Time: 1 hour 30 minutes
Lamb and Barley Stew
A hearty and flavorful stew that combines the richness of lamb with the comforting warmth of barley.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 1-inch cubes
– 2 cups pearl barley
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup water
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and cook until browned on all sides, about 5 minutes.
2. Remove the lamb from the pot and set aside. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the pearl barley, beef broth, water, thyme, salt, and pepper to the pot. 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 1/2 hours
Spicy Harissa Lamb Stew
This hearty stew combines tender lamb with bold flavors from North Africa, perfect for a cozy dinner or special occasion. The spicy harissa adds depth and warmth to this comforting dish.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup diced tomatoes
– 1/4 cup harissa paste
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cups lamb broth or beef broth
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. Stir in harissa paste, cumin, smoked paprika, salt, and pepper.
3. Add diced tomatoes, lamb broth, and browned lamb. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until lamb is tender.
4. Serve hot with crusty bread or over couscous.
Cooking Time: 1 hour 30 minutes
Lamb and Lentil Stew
Lamb and Lentil Stew: A Hearty Winter Warmer
This rich and flavorful stew is perfect for a chilly winter evening, packed with tender lamb, nutritious lentils, and aromatic spices.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 celery stalk, sliced
– 1 can (14.5 oz) diced tomatoes
– 2 cups lamb broth or beef broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the lamb and cook until browned, about 5 minutes.
2. Add the onions, garlic, carrot, and celery; cook until the vegetables are tender, about 10 minutes.
3. Stir in the lentils, diced tomatoes, broth, cumin, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours or until the lamb is tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 1/2 hours
French-Style Lamb Stew with Red Wine
This hearty stew is a classic French dish that combines the rich flavors of lamb, red wine, and aromatics for a comforting and satisfying meal. Perfect for a chilly evening, this recipe is sure to become a new favorite.
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 (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 carrots, peeled and chopped
– 2 potatoes, peeled and chopped
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown lamb in batches, then set aside.
3. Add onion and garlic; cook until softened.
4. Add red wine, beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
5. Return lamb to pot; add carrots and potatoes.
6. Bring to a boil, then reduce heat to low and simmer for 2 hours or until lamb is tender.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 2 hours
Lamb and Sweet Potato Stew
This hearty stew is a perfect blend of rich lamb flavor and comforting sweet potato goodness. It’s an easy and satisfying meal for a chilly evening.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 1-inch cubes
– 2 medium sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 cup water
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the lamb and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the sweet potatoes, chicken broth, water, cumin, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the lamb is tender.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Greek Lamb Stew with Orzo
Greek Lamb Stew with Orzo Recipe
A hearty and flavorful stew that combines tender lamb, aromatic spices, and creamy orzo.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup orzo pasta
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup red wine vinegar
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high.
2. Add the lamb pieces and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Reduce heat to medium and add onions and garlic; cook until softened, about 4-5 minutes.
4. Add orzo, diced tomatoes, cumin, oregano, salt, and pepper. Stir well.
5. Return lamb to the pot, then pour in red wine vinegar.
6. Bring stew to a simmer and let cook for 30-40 minutes, or until lamb is tender.
7. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour
Lamb and Chickpea Stew
Warm up with a comforting bowl of tender lamb and nutty chickpeas in a rich, aromatic stew. This flavorful dish is perfect for a chilly evening or a satisfying lunch.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 1 cup lamb broth or beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion, garlic, cumin, and smoked paprika. Cook, stirring occasionally, until the onion is softened, about 8 minutes.
3. Stir in chickpeas and broth. Bring to a boil, then reduce heat and simmer, covered, for 1 hour or until lamb is tender.
4. Season with salt and pepper to taste. Garnish with parsley, if desired.
Cooking Time: 1 hour
Coconut Curry Lamb Stew
Experience the flavors of the exotic with this aromatic Coconut Curry Lamb Stew, a perfect blend of tender lamb, creamy coconut milk, and warm spices.
Ingredients:
– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup lamb broth or beef broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add lamb pieces; cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add onions, garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook, stirring occasionally, until vegetables are tender, about 8 minutes.
4. Add coconut milk, broth, browned lamb, salt, and pepper. Bring to a simmer.
5. Reduce heat to low; cook, covered, for 1 hour or until lamb is tender.
6. Garnish with fresh cilantro leaves. Serve hot.
Cooking Time: 2 hours
Lamb and Root Vegetable Stew
This hearty stew is a perfect blend of tender lamb, flavorful root vegetables, and aromatic spices. Perfect for a cold winter’s night, this comforting dish will warm your belly and your soul.
Ingredients:
– 1 pound boneless lamb shoulder or shanks, cut into bite-sized pieces
– 2 medium carrots, peeled and chopped
– 2 medium turnips, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup lamb broth or beef broth
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 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, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion, carrots, turnips, and sweet potato to the pot. Cook until the vegetables are tender, about 10-12 minutes.
4. Add the garlic, cumin, broth, and cooked lamb back to the pot. Season with salt and pepper to taste.
5. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until the flavors have melded together.
Cooking Time: 45-50 minutes
Lamb and Spinach Stew
Warm up with this hearty and flavorful stew that combines the rich taste of lamb with the nutritious goodness of spinach. This comforting dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the lamb, onion, and garlic; cook until browned, about 5 minutes.
3. Add the spinach, diced tomatoes, cumin, salt, and pepper; stir to combine.
4. Pour in the chicken broth and bring to a boil.
5. Reduce the heat to low and simmer, covered, for 1 1/2 hours or until the lamb is tender.
Cooking Time: 1 hour 30 minutes
Lamb and Mushroom Stew
This hearty stew is a perfect blend of tender lamb, earthy mushrooms, and aromatic spices, sure to warm your senses on a chilly day. With minimal prep time and easy cooking instructions, this recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup lamb broth or beef broth
– 1/2 cup red wine (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb, then remove from pot.
2. Add onion and cook until softened, about 5 minutes. Add mushrooms and cook until they release their liquid and start to brown.
3. Add garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add broth and wine (if using). Bring to a boil, then reduce heat to low and simmer, covered, for 2-3 hours or until lamb is tender.
Cooking Time: 2-3 hours
Lamb and Tomato Stew with Basil
A hearty and flavorful stew that combines the richness of lamb with the sweetness of tomatoes and the brightness of fresh basil.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 cup lamb broth or beef broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium and add the onion and garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the chopped tomatoes, broth, oregano, salt, and pepper. Stir well.
5. Return the lamb cubes to the pot and bring to a boil.
6. Cover and simmer for 1 1/2 hours or until the lamb is tender.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped basil leaves if desired.
Cooking Time: 1 1/2 hours
Lamb and Quinoa Stew
This rich and flavorful stew is a perfect blend of tender lamb, nutty quinoa, and aromatic spices. Serve with crusty bread or over couscous for a satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 1-inch cubes
– 2 cups water
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add lamb and cook until browned on all sides, about 5 minutes.
2. Add onion, garlic, cumin, and paprika. Cook, stirring occasionally, until onion is translucent, about 3 minutes.
3. Add quinoa, water, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until quinoa is tender.
4. Serve hot, garnished with parsley if desired.
Cooking Time: 25-30 minutes
Lamb and Cabbage Stew
A hearty and flavorful stew that combines the richness of lamb with the crunch of cabbage, perfect for a cozy dinner.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 head cabbage, thinly sliced
– 1 cup lamb broth or beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
2. Add the lamb 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 the onion is translucent, about 3-4 minutes.
4. Add the cabbage, broth, thyme, salt, and pepper to the pot. 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 1/2 hours
Lamb and Pearl Onion Stew
Lamb and Pearl Onion Stew: A hearty and flavorful dish that’s perfect for a cold winter’s night.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 2 large pearl onions, peeled
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup red wine (optional)
– 1 tablespoon tomato paste
– 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. Remove from pot.
2. Reduce heat to medium. Add pearl onions and garlic; cook, stirring occasionally, until onions are softened, about 8 minutes.
3. Add broth, wine (if using), tomato paste, thyme, salt, and pepper. Stir to combine.
4. Return lamb to the pot. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 2-1/2 hours or until lamb is tender.
Cooking Time: 2-1/2 hours
Summary
Get ready to cozy up with these 20 delicious lamb stew recipes! From classic Irish stews to exotic Moroccan-inspired dishes, this collection has something for everyone. Whether you’re in the mood for a hearty and comforting slow cooker stew or a flavorful and aromatic Mediterranean-style dish, there’s a recipe here that’s sure to hit the spot. So grab your apron and get cooking with these scrumptious lamb stews!
