Here’s a delicious melting-off-the bone lamb stew recipe. I prefer bone-in lamb cuts for this recipe because it is more flavourful but works for boneless cuts too. If you are gluten-free you can omit the flour which is used to dust the meat before sear and just sear the meat. The flour will thicken the sauce at the end but you need to keep an eye so it doesn’t burn. Other options for thickening the stew at the end are pureeing the vegetables in it, or using other thickeners such as corn flour. You should make this recipe because it never disappoints, the depth of flavour achieved by slow cooking the lamb with the vegetables, herbs and spices is just awesome.
Yields 4-6
Slowly cooked lamb packed with flavour. This is a perfect make-ahead dish for hosting, I often make stews like this a night before and just pop it in the oven to heat through before serving. Enjoy this stew with mashed potatoes, couscous or rice.
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- 1.6kg bone-in lamb cubes
- 1 Carrot (medium diced)
- Vegetables (½ leeks, ½ celery, 1 onion (medium dice))
- 2 cloves of garlic (minced)
- 700ml chicken/veal stock
- ½ teaspoon salt (depends on the quality of your stock, if its salty, use less here)
- ½ cup tomato puree
- ¼ teaspoon pepper
- 2 bay leaves
- 1 teaspoon chopped fresh rosemary or ¼ tsp dried
- ¼ teaspoon dried mint
- ¼ teaspoon cayenne
- Flour (for dusting, optional)
- Vegetable oil (2-3 tablespoons)
Instructions
- Preheat oven to 170˚C (if you would like to use one)
- Pat lamb cubes dry with kitchen towels, season generously with salt and pepper.
- Heat skillet or pan with some vegetable oil, coat lamb cubes lightly with flour and start browning them off in the hot pan. Do not burn them and brown in batches so the pan stays hot.
- Set the lamb cubes aside in a bowl. If the oil in the pan is not containing burnt particles, you can cook vegetables in it, otherwise toss and set clean oil in the pan.
- Add all the vegetables in the pan and cook on medium heat until vegetables are softened.
- Add bay leaves and tomato puree, cook for about 2 minutes. Return lamb cubes to the pan.
- Add the stock, the meat should be completely covered. Season stew with salt, pepper, rosemary, cayenne pepper and mint.
- Bring to a boil, cover pot and set in the oven for one hour or until meat is cooked and tender. If you do not have an oven, reduce the heat and cook on low heat for about an hour till meat is cooked and tender.
- Serve with couscous, rice or potatoes. Enjoy and please leave a comment!
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