5.0 from 6 votes
Lamb Stew
This lamb stew is so good, with yummy Mediterranean flavors, hearty veggies, and chickpeas, it's slow cooked making the lamb tender and juicy.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 8 servings
Calories: 298 kcal
Course:
Main Course , Soup , Dinner
Cuisine:
Mediterranean
Ingredients
- 2 pounds boneless lamb shoulder cut into 1-inch cubes
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- ⅓ cup all-purpose flour
- 4 tablespoons olive oil divided
- 1 large onion diced
- 3 carrots diced
- 3 celery stalks diced
- 5 garlic cloves minced
- 2 teaspoons cumin
- 1 ½ teaspoons Coriander
- ¼ teaspoon crushed red pepper
- 4 cups vegetable broth
- 1 (15-ounce) can fire roasted diced tomatoes
- 1 (15-ounce) can chickpeas rinsed and drained
- 1 pound potatoes cut into ½-inch chunks
- 2 bay leaves
- ⅓ cup sliced fresh mint
- ½ cup chopped fresh parsley plus more for garnish
Instructions
- In a large bowl, season the lamb with 1 teaspoon salt and ½ teaspoon pepper. Sprinkle with flour and toss to coat evenly.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium high heat. Add half the lamb in an even layer and brown on all sides, flipping occasionally, for about 7 minutes. Repeat with 1 tablespoon olive oil and remaining lamb. Reserve any extra flour to create a roux after cooking the veggies. Remove from pot and set aside.
- Add the remaining olive oil, the onion, carrots, and celery to the pot and cook for 5-7 minutes, until softened and browned. Stir in the garlic and cook for an additional minute until fragrant. Add the cumin, coriander, and crushed red pepper and toast for about 15 seconds, followed by the remaining flour, and stir until the veggies are coated well.
- Return the lamb to the pot with the broth, tomatoes, chickpeas, potatoes, bay leaves and remaining salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pot. Stir in mint and parsley, then reduce the heat to a simmer.
- Cover and simmer for 70-80 minutes, or until the lamb is tender and the stew has thickened.
- Spoon the stew over rice and garnish with extra parsley.
Cup of Yum
Nutrition Information
Serving
1.5cups
Calories
298kcal
(15%)
Carbohydrates
28g
(9%)
Protein
19g
(38%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
46mg
(15%)
Sodium
1275mg
(53%)
Potassium
688mg
(20%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
4512IU
(90%)
Vitamin C
20mg
(22%)
Calcium
70mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 298
% Daily Value*
| Serving | 1.5cups | |
| Calories | 298kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 1275mg | 53% |
| Potassium | 688mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 4512IU | 90% |
| Vitamin C | 20mg | 22% |
| Calcium | 70mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.