This is a classic lamb stew with potatoes and carrots. The lamb is cooked in a tomato-based sauce with herbs and spices for a delicious and comforting dish. The stew is perfect for a cold winter day and can be served with crusty bread or served over mashed potatoes.
Ingredients
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2 lbs lamb shoulder
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6 medium potatoes
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4 large carrots
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1 tbsp olive oil
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2 tbsp tomato paste
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1 cup chicken broth
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1 tsp dried oregano
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1 tsp dried thyme
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp ground allspice
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1 tsp salt
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0.5 tsp black pepper
Potatoes
Tomato Sauce
spices
Lamb
Carrots
herbs
lamb stew
Lamb
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- short description
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Heat the olive oil in a large pot over medium-high heat.
Add the lamb and cook until browned, about 5 minutes.
Add the potatoes, carrots, tomato paste, chicken broth, oregano, thyme, cumin, coriander, allspice, salt, and pepper.
Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours.
Uncover and simmer for another 30 minutes.
- detailed description
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Heat the olive oil in a large pot over medium-high heat.
Add the lamb and cook until browned, about 5 minutes. Turn the lamb pieces over and cook until the other side is browned.
Add the potatoes, carrots, tomato paste, chicken broth, oregano, thyme, cumin, coriander, allspice, salt, and pepper. Stir to combine.
Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally.
Uncover and simmer for another 30 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
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