Name: Garden-Fresh Lamb Stew Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Ingredients: 2 pounds boneless lamb shoulder, cut into 1-inch cubes; 2 tbsp olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 4 large carrots, peeled and cut into 1/2-inch slices; 4 large potatoes, peeled and cut into 1-inch cubes; 2 cups chopped tomatoes (fresh or canned); 4 cups lamb or beef broth; 2 sprigs fresh rosemary; 1 bay leaf; 1 cup green peas (fresh or frozen); Salt and black pepper, to taste; 1/4 cup fresh parsley, chopped (for garnish)

Garden-Fresh Lamb Stew Recipe

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Author: Don Nicholas
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Yield: Serves 6-8 1x
Category: Soups

Ingredients

Scale

2 pounds boneless lamb shoulder, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
4 large carrots, peeled and cut into 1/2-inch slices
4 large potatoes, peeled and cut into 1-inch cubes
2 cups chopped tomatoes (fresh or canned)
4 cups lamb or beef broth
2 sprigs fresh rosemary
1 bay leaf
1 cup green peas (fresh or frozen)
Salt and black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)

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Instructions

Prep the Lamb

Season the lamb cubes with salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Brown the lamb in batches, ensuring each piece gets a nice sear. Remove the lamb and set it aside.

Sauté the Vegetables

In the same pot, add the chopped onion and sauté until it becomes translucent.
Add the minced garlic and sauté for another minute, until fragrant.

Combine Ingredients

Return the browned lamb to the pot.
Add the carrots, potatoes, and chopped tomatoes.
Pour in the broth, ensuring all the ingredients are submerged.
Add the rosemary sprigs and bay leaf.

Simmer

Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.

Final Touches

About 15 minutes before serving, stir in the green peas.
Adjust seasoning with salt and black pepper to taste.
Remove the rosemary sprigs and bay leaf.

Serve

Ladle the stew into bowls.
Garnish with chopped fresh parsley.

Find it online: https://foodgardening.mequoda.com/articles/a-tale-of-lamb-stew/