[back to contents]

Lamb Stew

Description: Lamb stew. Goes great with a bit of harissa. It takes about half an hour of prep, half an hour to brown the lamb and reduce the wine, and 1 1/2 hours to simmer.
Yield: About 4 servings.


Qty Unit Ingredient
2 lb. Lamb (cubed, 1 inch)
Black Pepper
1 c. Flour
1/4 c. Olive Oil
1 Tbsp. Butter
2 c. Red Wine
1 Onion (chopped)
1 Parsnip (chopped)
2 Carrots (chopped)
6 clove Garlic (crushed)
4 c. Beef Broth
1 15 oz. can Diced Tomatoes
3 Bay Leaves
1 tsp. Ground Cumin
1 tsp. Ground Corriander
4 Red Potatoes (medium dice)
3 oz. Tomato Paste


  1. Season cubed lamb with salt and pepper
  2. Dredge lamb in flour
  3. In a large heavy sauce pan, melt butter in olive oil over medium-high heat
  4. Brown meat in batches, removing when done
  5. When all meat is browned and removed from sauce pan, add red wine to pan
  6. Increase heat to high and add onion, parsnip, carrots, and garlic
  7. With a wooden spoon scrape fond loose from the bottom of the pan
  8. Reduce wine by half
  9. Re-add lamb
  10. Add beef broth, diced tomatoes, bay leaves, cumin, and corriander
  11. Bring to a boil, then reduce heat to low and simmer for 1 hour
  12. After an hour, add potatoes
  13. Simmer for an additional 30 minutes
  14. In the last five minutes, add tomato paste and stir well to incorporate
  15. Season with salt and pepper to taste

[back to contents]

Copyright 2005-2009, Kevin Worcester