Slow Cooked Spring Lamb Stew

Cooking lamb and veggies

When we were Seattle, we were jet lagged most of the days. It was only after 4 days that I began to feel human and stay awake during normal day time. On Monday, when everyone went to work, Varun and I played, watched TV , went for a walk and generally had fun. And along side we made some lamb stew.

Lamb

Now, I don’t normally make a lamb stew on a whim. But my friend’s house is so well stocked and it has an island with a Viking cooking range, that I wanted to cook something nice. Plus, I haven’t cooked with lamb, baby carrots and baby potatoes in a while. So, while Varun and I enjoyed together the lamb thawed. And it was cooked to a slow perfection with spring vegetables while he slept. The stew bubbled merrily as I enjoyed the afternoon catching up on the world of Barefoot Contessa, Rachel Ray and Giada! Not to mention the stacks of Better Home and Garden and Veranda magazines! What a blissful way to spend an afternoon!!

Browned

This truly is an entrée to surprise and impress. It takes minimal effort and with simple ingredients on hand can be made while doing something else – watching a movie, playing poker or simply catching up with friends. The vegetables make the stew colorful and refreshing. And not to mention hearty. And when you enter the home after cooking this stew, the aromas draw you in. You will want to sample this from  the pot.

Spring veggies

Spring vegetables

We ate it with crusty bread to mop up all the gravy but it should go well with some rice pilaf as well. The original recipe is from Whole Foods that my friend had cut out and stuck on her fridge. I made a few tweaks to bring out the flavors. Hope you enjoy it as much as well all did. Pairs perfectly with friends, white wine and cheesecake. Now all you need a spring weekend to enjoy this!

Ready to eat

Spring Lamb Stew Recipe

Serves 5

  • 1/4 – 1/2 cup flour
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 1/2 teaspoon salt
  • 2 lbs – Lamb Stew meat cut into small chunks
  • 3 tablespoon Extra Virgin Olive Oil
  • 1 cup White Wine
  • 1  1/2 teaspoon rosemary
  • 1 1/2 teaspoon oregano
  • 2 cups baby potatoes halved ( mix of white, red and purple)
  • 2 cups baby carrots halved
  • 1 cup fresh or frozen green peas
  • 1 teaspoon lemon juice
  • Salt to taste
  • 1/4 cup spring onion diced for garnish

1. Mix the flour, pepper, paprika and salt and dredge the lamb in the mix.

2. Heat oil in a thick bottom flat pan and working in batches, brown the lamb on all sides.

3. Once all the lamb is browned, in the same pan, add the lamb, white wine and the spices ( rosemary and oregano). Mix well. Lower the heat to a slow simmer and cook for an hour.

4. Add the potatoes and carrots. Mix and cook on low heat for another hour.

5. Add lemon juice and peas. Adjust seasonings as necessary. Cook on simmer for another 15 – 20 mins till peas are tender.

Ladle in bowls. Garnish with spring onions and serve warm immediately.

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About rutujak

A travel addict, self confessed foodie and a mom trying to make SFO my home after a decade in Seattle and a stint in Hyderabad, India.

Posted on March 19, 2013, in Entrees, Food and tagged , , , , , , , , . Bookmark the permalink. 3 Comments.

  1. Hi R,
    Rainbow Food colors well captured. We’d like to try the dish with either Paneer or Tofu cubes in place of the lamb. The veggies / colors represent wellness. In addition, are Paprika, Olive Oil, Rosemary and Oregano available in Hyderabad, just curious. I am sure you must be packing a whole bunch when visiting US.

    In addition, you may be interested in contributing to the following (short Video link below) Chicago based chef / cook who is creating a food based cable program – particularly program recordings to occur in India. Just thought of sharing,
    http://chicagotonight.wttw.com/2012/09/20/vegan-indian-cooking

    Also, a big fan of Nigella Lawson. I am always impressed by her knowledge on Indian cooking.(audio link from a recent broadcast)
    http://www.npr.org/2013/04/24/177830764/nigella-lawson-helps-listener-cook-her-eclectic-cupboard

    Thanks for the great posts.

    • Yes, tofu and paneer should work as well. Though you will need to reduce the cooking time else they will disintegrate.

      Two other veggie alternatives which are “meatier” are baked tofu and soya nuggets.

      Nigella is awesome! And so is Mark Bittman with his minimalistic approach to Indian cooking.

      Let me take a look at the cooking show. It sure sounds interesting.

      I have bunch of spices which I had in US. Olive oil I have replenished on trip to US – mainly because I like the Costco cold pressed brand. They are all available in Hyderabad but I prefer my US source ( PCC and Costco) as I know the spice and their flavors are reliable!

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