Lamb Stew with Tomatoes
A hearty and comforting lamb stew enriched with tomatoes, perfect for a cozy meal.
Nutrition
Calories: 450cal
Carbohydrate: 20g
Protein: 33g
Fat: 25g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
2 hr 30 min Cook
2 hr 50 min Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 2 pounds lamb shoulder, cut into 1-inch cubes
- Salt and freshly ground black pepper to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, sliced
- 2 stalks celery, sliced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cups beef broth
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season the lamb cubes generously with salt and pepper. Once the oil is hot, add the lamb cubes in batches, ensuring not to overcrowd the pot. Brown the lamb on all sides for about 5 minutes per batch. Remove the lamb and set it aside.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 8 minutes or until the vegetables are softened and the onion is translucent.
- Stir in the tomato paste, cumin, coriander, and thyme. Cook for 1-2 minutes until fragrant. This step helps to deepen the flavor of the stew.
- Return the browned lamb to the pot. Pour in the diced tomatoes (with their juice) and beef broth. Add the bay leaf and stir to combine.
- Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the lamb is tender and the flavors have melded together.
- Check the stew occasionally and give it a stir. If it starts to dry out, add a little more beef broth or water.
- Once the lamb is tender, remove the bay leaf. Adjust the seasoning with salt and pepper to taste.
- Serve the stew hot, garnished with freshly chopped parsley if desired. This adds a fresh pop of color and flavor.
