Lamb Stew
Prep Time: 10-20 mins
Cook Time: 1 hr 15 mins - 1 hr 45 mins
Total Time: 1.5 - 2 hrs
Serves: 4-6
Ingredients:
2-3 lbs Lamb (Leg or Shank) - cut into 1”-2” stewing chunks
4 tsp Salt
3 tsp ground Coriander
2 tablespoons Butter (DF Sub: beef tallow or duck fat)
2-3 cups Carrots - large chunks
28oz Diced Tomatoes
12oz Topo Chico
12oz Orange Juice - preferably fresh squeezed
2 bunches of Cilantro
Instructions:
Prep. Start by peeling the carrots and cut them into large chunks. Roughly chop cilantro — large pieces are okay since it’ll stew down. Juice fresh oranges and strain to remove seeds. If not using precut lamb, cut it into 1-2 inch chunks (a boning knife is perfect for this), then generously season the side that’s facing up with about 1.5 teaspoons of salt and ground coriander.
Pro Tip: When placing your lamb order with your local butcher, ask him to cut the lamb into 1-2” stewing chunks for you. Also ask if he can include the bone, they will usually throw it in for free! Sear Lamb. Heat a large dutch oven or saucepot over medium high heat. Once preheated, add 1 tablespoon of butter and brown the lamb in two batches for even color and flavor. Add more salt and coriander about ¾ of a teaspoon each during browning. (if you plan on including a lamb bone in the stew, add salt to the ends that have been cut,and sear each side for a few minutes BEFORE searing the meat. Then set it aside until assembling the rest of the stew).
Add Carrots. After your second batch of lamb is browned, push it to the side and add the carrots to the pot with 1 teaspoon of salt. Stir and cook for a minute or two so that the salt can penetrate the carrots. Then add the rest of the lamb back to the pot and stir together.
Deglaze the Pot. After browning the lamb, add the canned tomatoes to deglaze the pot and use a wooden spoon to scrape the browned bits from the bottom — that’s flavor!
Assemble the Stew. Add the fresh orange juice, Topo Chico, and cilantro, along with the bone (if using). Stir to combine and submerge the cilantro.
Simmer. Bring to a strong simmer over medium-high heat, then cover and reduce heat to low and gently simmer for 1 to 1.5 hours, until lamb is fork-tender and carrots are fully cooked.
Taste for salt. I ended up adding ¾ of a teaspoon of salt to this pot of stew, which made the dish pop.
Serve over rice with a generous helping of juice, that’s the best part!
Enjoy!
NOTES:
Pairs Well With - This dish pairs perfectly with my Cabbage Salad recipe.
Slow Cook It - You can totally make this recipe in the slowcooker, either 4 hours on high or 8 hours on low
Prep it - this dish is perfect for meal prep since it gets more flavorful as it sits. Just remember to store the stew separately from the rice, otherwise it will soak up all of your juice.
Perfect for Holidays, especially Easter - This is a great dish to serve at a gathering. It’s a crowd pleaser, rather low effort, and you can easily have two pots going on the stove.
Thank you guys so much for trying this recipe! I’d love to know what you think. Let me know in the comments! Don't forget to tag me if you post a pic, I love to see your cooking!!
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