Embrace the chilly winter nights with a bowl of this addictive warm lamb stew and you will fall in love with winter all over again!
I am sure you have had a great holiday break and have enjoyed wholeheartedly with friends and family. Now after all those heavy party foods, you might be looking for something comforting yet wholesome and of course tasty at the same time.
So, I must tell you that you have come to the right place at the right time! I am here today with my delicious lamb stew recipe which would serve as the perfect comfort meal during this chilling winter nights.
My lamb stew is full of veggies which can be obviously customized according to your liking; hence this lamb stew will fulfil your quota of daily nutrition too! Isn’t it a win-win recipe? I am sure you will agree once you try this lamb stew on your own and get amazed by its simple deliciousness!
In my city, winter is not as strong as I would like it to be; but that cannot stop me from relishing the cozy warmth of this lamb stew. This is a complete meal in itself and I love such fuss-free stuff especially when you are tired after hosting a party for friends and family.
You can even use your slow cooker for making this veggie and lamb stew; I used a heavy bottomed pot since I don’t have slow cooker.
If using a slow cooker for making your lamb stew, it will become extra convenient as you won’t have to monitor anything in between and a scrumptious meal will be ready on its own for you to devour.
But mark my words, this lamb stew is indeed addictive; hence don’t forget to make a large batch!
Since India is a tropical country, summer is the predominant season here during most part of the year. That’s the reason why stews do not feature very frequently in our blog as you surely understand that stews can be most enjoyed on cold winter nights.
If I ever happen to live in a cold place, I am sure I’m gonna survive on stews and soups only. I love how easy it is to pull off a flavorful stew which serves as a complete meal without much of a fuss.
Best part is that any stew recipe is very forgiving and you can play with its flavor profile every time you make a fresh pot of stew!
Although carrots and potatoes are classic stew veggies, you can add any veggie of your choice. I used assorted peppers in my chicken sausage stew which is another cult favorite of mine!
My lamb stew turned out to be a stunner with perfectly balanced flavor from Worcestershire sauce and dried thyme with additional depth of flavor from light soy sauce which was my secret ingredient in my flavorful lamb stew.
Don’t use dark soy in this lamb stew recipe as it will alter the color of the stew; the rich brown is the classic lamb stew color and looks most tempting to anyone who is served with this warm bowl of lamb stew.
Add some butter-toasted baguette slices on the side and your guests won’t leave you for a long time! I had warned your before – this lamb stew is immensely additive! Enjoy!
- Lamb cubes – 500 gms, boneless
- Minced garlic – 1 tbsp
- Grated ginger – 1 tsp
- Paprika – ½ tsp
- Ground cumin – 1 tsp
- White vinegar – ½ tsp
- Salt – ½ tsp
- Olive / canola oil – 4 tbsp
- Star anise – 2
- Bay leaf – 2
- Onion – 1, finely chopped
- Tomato – 1, large, finely chopped
- Tomato paste – 1 tbsp
- Carrot – 4, medium
- Potatoes – 4, medium
- Dried thyme – 1 tsp
- Chicken stock – 1 liter/8 cups
- Whole black pepper – 1 tsp
- Worcestershire sauce – 2 tsp
- White vinegar – 1 tsp
- Sugar – 1 tsp
- Light soy sauce – ½ tsp
- Crushed black pepper – 1 tsp
- Salt to taste
- Corn starch / corn flour – 2 tsp
- Peel and cut the carrots into 1-inch diagonal slices. Peel and cut potatoes too into 1-inch cubes. Wash and set them aside.
- Wash and pat dry the lamb cubes. Take them in a bowl and add minced garlic, grated ginger, paprika, ground cumin, vinegar and salt. Massage them well into the lamb cubes making sure each lamb cube is thoroughly coated. Let them chill in refrigerator for 30 minutes.
- Take a heavy bottomed deep pan with high sides and heat up the olive oil in it. Once the oil is hot, add star anise and bay leaves and let them become fragrant for 30 seconds.
- Next add the chopped onion and sauté them for 5 minutes or until translucent. Now add the marinated lamb cubes along with any juices which may have accumulated in the bowl.
- Sauté the lamb cubes on high for 5 minutes, stirring frequently, until the meat cubes are seared nicely on all side.
- Then add the chopped tomatoes and tomato paste. Stir them in to mix well. Cover and let the tomatoes cook and get disintegrated, about 5 minutes.
- Next add the chopped carrots and potatoes. Sauté them on high for 6 to 8 minutes or until they are lightly browned.
- Add dried thyme and stir well. If using fresh thyme leaves, then use double the amount and add them now.
- Now add the chicken stock, reserving about half a cup to use for dissolving corn starch later. Let the stock come to a boil.
- Now it’s time to amp up the flavor of the stew – add Worcestershire sauce, whole and crushed black pepper, vinegar, soy sauce, sugar and salt to taste. Give it a good stir to mix everything well.
- Cover the pot with a heavy lid and simmer on low for 45 minutes, stirring occasionally, until the lamb cubes and vegetables are cooked through. You may check the doneness of the meat by pressing a cube with a spoon and it should feel soft and buttery. If the meat is not cooked yet, cover and let it simmer for few more minutes.
- In a small bowl, dissolve the corn starch in the remaining chicken stock and add it to the boiling stew. This will instantly thicken the stew. Boil the stew for 5 more minutes or until the stew reaches your desired consistency.
- Sprinkle freshly chopped parsley and serve the warm lamb stew with butter toasted baguette slices on the side. Enjoy!