Lamb and Potato Stew (Print)

Tender lamb with potatoes and aromatic herbs in a flavorful, hearty stew ideal for family meals.

# What You Need:

→ Meats

01 - 1.75 lb boneless lamb shoulder, cut into 1-inch cubes

→ Vegetables

02 - 1.5 lb potatoes, peeled and chunked
03 - 2 medium carrots, sliced
04 - 1 large onion, chopped
05 - 2 stalks celery, sliced
06 - 3 cloves garlic, minced

→ Liquids

07 - 3 cups beef or lamb stock
08 - 2 tbsp tomato paste
09 - 2 tbsp olive oil

→ Herbs & Spices

10 - 2 tsp fresh thyme leaves or 1 tsp dried
11 - 2 bay leaves
12 - 1 tsp paprika
13 - Salt and black pepper, to taste

→ Garnish

14 - 2 tbsp fresh parsley, chopped

# How to Make:

01 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add lamb cubes and brown on all sides, about 5 minutes. Remove and set aside.
02 - Add onion, carrots, and celery to the pot and sauté until softened, approximately 5 minutes.
03 - Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
04 - Return browned lamb to the pot. Sprinkle with paprika, thyme, bay leaves, salt, and pepper.
05 - Pour in stock. Bring to a simmer, cover, and cook gently for 1 hour.
06 - Add potatoes to the pot. Continue simmering, covered, for 30 to 40 minutes, until lamb and potatoes are tender.
07 - Discard bay leaves. Adjust seasoning as needed. Serve hot, garnished with chopped parsley.

# Expert Advice:

01 -
  • The lamb becomes so tender it dissolves on your tongue while the potatoes soak up every bit of flavor.
  • You can throw it together on a busy day and let the oven do the thinking for you.
  • It tastes even better the next day, so make a double batch without guilt.
02 -
  • Don't skip browning the lamb; it's where the depth comes from, and rushing this step will make the whole stew taste flat.
  • If your potatoes are falling apart and the lamb is still tough, you've added them too early—the timing matters, so add them roughly when the lamb has been cooking for an hour.
03 -
  • Browning the meat properly is non-negotiable; it only takes an extra few minutes and completely changes the depth of flavor.
  • Taste constantly as you cook and adjust seasoning in layers rather than all at once at the end—you'll have much better control and better results.

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