#lambstew

Irish Lamb Stew

Lamb shoulder, potatoes, and carrots simmer together until the meat falls apart and the broth turns rich and savory. This is the kind of stew that fills your kitchen with warmth on cold afternoons.

This hearty lamb stew will take you to Morocco with its rich flavors. The dish smells great and tastes great when you mix succulent lamb, sweet figs, and earthy chickpeas. Great for cozy get-togethers or a cozy dinner during the week.

Ingredients: 1.5 lbs boneless lamb, cut into cubes. 2 tbsp olive oil. 1 large onion, finely chopped. 3 cloves garlic, minced. 2 tsp ground cumin. 2 tsp ground coriander. 1 tsp ground cinnamon. 1/2 tsp cayenne pepper. 1/2 tsp ground ginger. 1/2 tsp paprika. Salt and pepper to taste. 1 cup dried figs, halved. 1 can 15 oz chickpeas, drained and rinsed. 4 cups chicken broth. 1 cup diced tomatoes. 1/4 cup tomato paste. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. Cooked couscous for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and saut until translucent. Add minced garlic, lamb cubes, cumin, coriander, cinnamon, cayenne pepper, ginger, paprika, salt, and pepper. Brown the lamb on all sides. Stir in dried figs, chickpeas, chicken broth, diced tomatoes, and tomato paste. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender. Stir in chopped cilantro and parsley. Adjust seasoning to taste. Serve the Moroccan lamb stew over cooked couscous. Garnish with additional herbs if desired.

Prep Time: 20 minutes

Cook Time: 120 minutes

This hearty one-pot lamb stew combines tender lamb, potatoes, tomatoes, anchovies, and olives in a flavorful broth. It's a comforting and satisfying meal perfect for chilly evenings or gatherings with friends and family.

Ingredients: 1 kg lamb, cubed. 500g potatoes, cubed. 400g tomatoes, diced. 4 anchovy fillets. 100g olives, pitted. 2 onions, chopped. 4 cloves garlic, minced. 4 cups beef broth. 2 tbsp olive oil. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: In a big pot, heat the olive oil over medium-low heat. Add the garlic and onions and cook until they get soft. Put in the lamb cubes and cook them until all sides are browned. Add the olives, potatoes, tomatoes, anchovies, and thyme, and mix them in. Add the beef broth and season with pepper and salt. Bring to a boil, then turn down the heat. Let it cook on low heat for an hour, or until the potatoes are done and the lamb is tender. If you need to, change the seasoning. If you want, you can serve it hot and top it with fresh herbs.