Friday, January 16, 2009

My Yummy Lamb Stew Recipe

The other night I was on Facebook (yes, I know, I am totally addicted) and mentioned that I was making lamb stew.  Got a couple of comments and decided to post it.  I have to admit, I originally got this recipe from Food Network...Ellie Krieger' Healthy Eating show, but I don't use the low-sodium, low-fat versions of anything, but feel free.   It is the only lamb stew recipe I use, it is soooo good!


  • 2 tablespoons olive oil
  • 1 pound lamb cubes...I sometimes add more, because we like meat! (I get boneless legs at Costco which is enough for 2 batches!)
  • 1/4 teaspoon salt
  • Pinch ground black pepper
  • 1 medium onion, diced
  • 2 large cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 stalks celery, chopped (about 1 cup)
  • 2 large carrots, cut into coins (about 2 cups)
  • 2 parsnips, roughly chopped (about 2 cups)
  • 1 (14-ounce) can chick peas, drained
  • 3/4 cup dry red wine (I usually drink a glass while cooking, you know, to make sure it hasn't gone bad)
  • 3 cups chicken broth (you can use water, but the broth makes it extra yummy)
  • 1 (15-ounce), can tomato sauce
  • 1 teaspoon orange zest
  • 1 large orange (peel, separate the segments out with knife, then squeeze the juice from the remaining membranes)
  • 1 1/2 teaspoon ground cumin (I usually bump it up to 2 tsp, because I love cumin)
  • freshly chopped mint leaves


Heat oil in large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions and garlic and cook an additional 5 minutes. Add tomato paste and stir in, cooking for 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve.

Being from the deep south, I had never really eaten parsnips, so this was a new flavor sensation to me…I haven’t used them in anything else yet, but I can’t imagine this stew without them.  I guess you could substitute potatoes if you don't like them.

I have made it with beef, and it was okay, but I also have a really good beef stew recipe (another day, another post).  You can also cook it in the crock pot, but you still have to take the time to brown the lamb first.

Make it and let me know how you like it!

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