Lamb stew with potatoes, carrots, and green peas in tomato sauce is a classic and hearty dish, perfect for a comforting meal. Here’s a detailed recipe to help you make it:
Ingredients:
For the Lamb Stew:
- 2 pounds (900g) lamb stew meat or shoulder, cut into chunks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 2 cups beef or lamb broth (or water)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin (optional)
- 2 bay leaves
- 4 medium potatoes, peeled and cut into chunks
- 2 cups carrots, sliced
- 1 cup green peas (fresh or frozen)
For Garnish (optional):
- Fresh parsley, chopped
Instructions:
1. Prepare the Lamb:
- Season the lamb chunks generously with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the lamb in batches (to avoid overcrowding) and brown on all sides, about 5-7 minutes per batch. Remove the browned lamb and set aside.
2. Sauté Vegetables:
- In the same pot, add the diced onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
3. Build the Stew Base:
- Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
- Add the diced tomatoes, tomato sauce, and beef or lamb broth. Stir to combine.
- Add the dried oregano, dried thyme, ground cumin (if using), and bay leaves. Mix well.
4. Simmer the Lamb:
- Return the browned lamb chunks to the pot.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for 1 to 1.5 hours, or until the lamb is tender.
5. Add Potatoes and Carrots:
- Add the potato chunks and sliced carrots to the pot.
- Continue to simmer, covered, for another 30-40 minutes, or until the potatoes and carrots are tender.
6. Add Green Peas:
- Stir in the green peas and cook for an additional 5-10 minutes, or until they are heated through and tender.
7. Adjust Seasoning:
- Taste the stew and adjust seasoning with additional salt and pepper if needed.
- Remove the bay leaves.
8. Serve:
- Ladle the stew into bowls and garnish with fresh chopped parsley if desired.
- Serve with crusty bread, rice, or couscous to complete the meal.
This lamb stew is rich and flavorful, with tender lamb and a hearty tomato-based sauce. Enjoy your meal! If you have any questions or need more tips, just let me know.
