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–+ servings

Spiced Lamb Stew

Servings 6 servings
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Ingredients 

  • 3 - 3½ lb boneless lamb shoulder, or lamb leg
  • 2 tbsp olive oil, plus extra as needed
  • 2 large onions, diced
  • 2 garlic cloves, minced
  • 1 tsp kosher salt, plus extra as needed
  • ½ tsp ground mace
  • ¼ tsp ground cloves
  • ¼ tsp pepper
  • 1 cup red wine
  • 3 cups beef broth, plus extra as needed
  • 3 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 - 3 turnips
  • 3 - 4 carrots
  • ¼ cup cornstarch
  • ⅓ cup water, or more beef broth
  • ¼ cup chopped fresh parsley
  • 2 tbsp chopped fresh mint, optional

Instructions 

  • Trim the lamb, removing any large pieces of fat. Trim off any silver skin and cut the meat into inch-sized chunks. Pat the meat dry.
  • Heat the olive oil in a Dutch oven over medium high heat. Add a few pieces of lamb to the Dutch oven being careful not to crowd the pan. Allow to sear until browned on one side. Flip the lamb and brown the other side. Remove the lamb to a plate and set aside. Repeat until all the lamb is browned, adding a bit more olive oil to the dutch oven if it looks dry.
  • Once all the lamb is browned, turn the heat down to medium low. Add the diced onion and sauté for a couple of minutes until it begins to brown. Add the garlic and sauté for another minute. Add the kosher salt, ground mace, ground cloves, and pepper to the onions. Sauté for another minute until fragrant.
  • Turn the heat back up to medium high. Deglaze the pan with the red wine, scraping up any bits that have stuck to the bottom of the Dutch oven. Return the browned lamb to the pot along with any accumulated juices.
  • Tie the parsley, thyme, and bay leaves together with twine to make a bouquet garni. Add to the Dutch oven along with the cinnamon stick. Top with the beef broth, adding more if needed so the lamb is just barely covered.
  • Bring the liquid to a simmer and turn down to low. Skim off any foam and fat that comes to the top. Cover and cook the stew on a very low simmer for 1 1/2 to 2 hours or until very tender, skimming as needed.
  • Prepare the vegetables while the lamb is cooking. Peel the turnips and cut into small wedges. Peel and slice the carrots. When the lamb is tender, add the turnips and carrots. Cook for another 10 to 15 minutes until the vegetables are tender.
  • To thicken the stew, skim off any fat and bring to a boil. Taste and adjust the seasoning if needed. Mix the cornstarch with water to create a slurry. Add the slurry to the braising liquid and bring to a boil. Cook until the stew is thickened. Stir in the chopped parsley and chopped mint. Enjoy!

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