Description: A hearty and comforting stew made with lamb, potatoes, carrots, and onions.
Preparation time: 20 minutes
Cooking time: 2 – 2.5 hours
Serving size: 6-8
- 2 pounds of lamb shoulder or leg, cut into chunks
- 4 medium-sized potatoes, peeled and cut into chunks
- 3 medium-sized carrots, peeled and cut into chunks
- 2 onions, chopped
- 2 cloves of garlic, minced
- 2 cups of beef or lamb broth
- 1 tablespoon of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of chopped fresh thyme
- Salt and pepper, to taste
- 2 tablespoons of vegetable oil
- Chopped fresh parsley, for garnish (optional)
- Preheat your oven to 325°F.
- In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
- Add the lamb chunks to the pot and cook for about 5 minutes, or until browned on all sides. Remove the lamb from the pot and set aside.
- Add the onions to the pot and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
- Add the tomato paste, Worcestershire sauce, and fresh thyme to the pot and stir until well combined.
- Add the lamb back to the pot, along with the beef or lamb broth. Bring the mixture to a simmer.
- Add the potatoes and carrots to the pot, and season with salt and pepper to taste.
- Cover the pot with a lid and place it in the oven. Cook for about 2 hours, or until the lamb is tender and the vegetables are cooked through.
- Remove the pot from the oven and let it rest for a few minutes.
- Ladle the stew into bowls and garnish with chopped fresh parsley, if desired.