Warm Lamb Stew
A hearty, flavorful stew perfect for a cold evening. This lamb stew is infused with the warmth of spices and the richness of Greek flavors.
Ingredients
- ●1.5 lbs Lamb Shoulder
- ●1 large Onionchopped
- ●4 large Carrotspeeled and chopped
- ●2 large Potatoespeeled and chopped
- ●3 cloves Garlicminced
- ●1 tsp Warm Spicesground cumin, coriander, and paprika
- ●2 tbsp Greek Olive Oil
- ●1 tsp Salt
- ●1 tsp Black Pepper
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb and cook until browned on all sides, about 5 minutes. Remove from heat and set aside.
- 3
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Add the chopped carrots and potatoes, and cook for 5 minutes.
- 6
Add the browned lamb back to the pot, along with the warm spices, salt, and pepper.
- 7
Pour in 2 cups of water, and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
- 9
Serve hot, garnished with fresh parsley if desired.
- 10
Note: You can also cook this stew in a slow cooker. Brown the lamb and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.