If you’re not used to cooking with lamb, this is a great recipe to introduce you to a new protein source. This lamb and root vegetable stew is hearty and full of chunky vegetables, rich with flavor, full of good fat and antioxidants, and most importantly delicious.
I am from the Midwest which means that “meat and potatoes” is basically its own food group. This recipe 100% falls into that category – but with a more sophisticated twist. And I have to say, I think it would even please the pickiest of my family members.
Instead of your usual white potatoes, this recipe takes it up a notch with lots of root veggies. Specifically, we’ve got carrots, turnips, parsnips…and onion and garlic – obviously. No good stew leaves those two things out of the mix.
On top of that, we’ve layered spices and herbs. If you really want to make delicious food, you need to incorporate them. Plain and simple. Cumin and paprika give it a spicy (but not *too* spicy) kick. Parsley and bay leaves give it the herby finish.
For this recipe, you’ll need a heavy pot or Dutch oven. You’ll first brown the lamb in the pot with olive oil. Once it’s cooked, scoop the lamb out of the pot and put in the vegetables. Cook, stirring occasionally, until softened.
Next, stir in the spices. Let it mingle together with the vegetables for a minute or so. Add in the tomato paste and the lamb. Stir well to make sure everything is combined.
Once your stew has boiled, turn the heat to medium-low and let it simmer for about an hour – or until the lamb is nice and tender. Finally, you’ll add in 1 tablespoon of apple cider vinegar and fish out the bay leaves.
Serve up a big bowl and be delightfully comforted.
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Lamb and Root Vegetable Stew
- 2 tablespoons olive oil
- 2 pounds lamb shoulder cubed
- 1 onion diced
- 2 carrots diced
- 2 turnips peeled and cubed
- 2 parsnips peeled and cubed
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 2 tablespoons tomato paste
- 6 cups chicken or beef broth
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- Sea salt and fresh ground pepper to taste
Heat the olive oil in a heavy pot or Dutch oven. Season the lamb with salt and pepper and add it to the pot. Cook until well browned and remove from pot. Set aside.
Add the veggies to the pot and cook until softened. Stir in the garlic and seasonings and continue cooking for another minute. Add the tomato paste, stir, and add the lamb back to the pot.
Add the broth and bay leaves, and bring to a boil. Reduce to a simmer and simmer on medium low heat for an hour, or until lamb is tender. Add the apple cider vinegar and remove the bay leaves.
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