Braised Lamb Stew

Show: Rescue ChefEpisode: One Pot Meal

Rated: 5 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
2 hr 0 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 2 hr 0 min
Total:: 2 hr 15 min

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Ingredients

For the lamb:

3 tablespoons olive oil, divided
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes

For the stew:

1 onion, cut into 1-inch cubes
3 carrots, roughly diced
3 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon tomato paste
1 (14.5-ounce) can chickpeas, drained
1 lemon, zested
2 cups chicken stock
1 cup dried apricots
1 tablespoon honey
2 tablespoons freshly chopped cilantro leaves

Directions

In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.

Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.

Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.

Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

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Comments & Reviews

recipe Braised Lamb Stew
Lynda Beacon Falls, CT 01-24-2010
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Tie for my favorite Food Network meal, snd so easy!!
Rated: 5 stars out of 5

One of our family favorites from the Food Network!!! (It's a toss up between the lamb stew and Ann Burrel's braised short... ribs - to die for, Mmmm, Mmmmm!) I doubled the tumeric, cumin and cardamom because as written wasn't enough to coat the lamb. It also gave the stew more flavor. I use shoulder chops with the bone in and cut into large cubes. I do not double the cayenne, but when my husband made it once, he misread the recipe and added 1 tsp to the mix. Wow, was that HOT, but after a few bites some of us got used to it and rather liked the kick!! I, though though I love spicey food am not that brave when I make it and keep the heat down. I also doubled the onions and carrots and added an extra can of beans. Delicious in winter or summer!! Read more
recipe Braised Lamb Stew
Cecil Bloomington, IN 01-17-2010
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Delicious Stew, Eassy to Make
Rated: 5 stars out of 5

This stew recipe is absolutley delicious. I find it's even better with potatoes added, and my entire family loves this stew.... I recommend adding more of the spices, but otherwise this is definetly a very good stew. A delicious variation is to bake the stew. Once garlic, onions, carrots, and tomatoe paste are all together, put everything into a large oven-safe dish. Put vegetable stock, and everything else on top, and bake at 350 degrees for several hours.Read more
recipe Braised Lamb Stew
lyn clayton, CA 12-24-2009
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WOW!
Rated: 5 stars out of 5

This is a wonderful recipe!! I followed it exactly, and was amazed. The flavors are complex with little sweet surprises and... many layered savory notes. This is the best lamb stew recipe ever. EVER.Read more
recipe Braised Lamb Stew
Yenime Ann Arbor, MI 08-22-2009
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Loved it!
Rated: 5 stars out of 5

I made this dish for family who have indian background and they asked for the recipe. My children all loved it and so I made... some extra and froze it because it was so good I want to it for lunch without having to make it all from scratch. Thanks!Read more
recipe Braised Lamb Stew
Mona Davie, FL 07-27-2009
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Instant hit
Rated: 5 stars out of 5

This stew was a hit, even with my husband who likes meat rare. As the cooking odors wafted through the air, my neighbors... wondered what I was cooking! It is so flavorful, though for my taste buds, I would cut back on the cayenne pepper. Concerning the cost of ground cardamom, try buying cardamom in the pods. I happened to have green cardamom pods in the house (purchased in a store near a Persian restaurant). Though it took a little more time, I opened the pods and ground the seeds. The bag cost maybe $1.00. Next time I will add additional vegetables, e.g. zucchini, squash, or peas, in the last ? hour. This dish would be equally as good over jasmine or basmati rice. I was concerned when it seemed that all the wonderful seasonings on the meat stuck to the pan as I browned the meat. But once I added the carrots and onions, their natural juices provided enough liquid to scrap up all the deliciousness. I agree with the earlier comment posted by Bao from Madison, WI, this dish is a welcomed change from the many Asian infused dishes.Read more
recipe Braised Lamb Stew
Susan Studio City, CA 12-21-2008
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Oh My!
Rated: 5 stars out of 5

I love lamb and was in a rut, so this was the perfect dish to shake things up. I pretty much followed the recipe and it was... just perfect. It was so well seasoned everyone went nuts. One word of advice. I wasn't going to add the cardamom as I didn't have any. A web search revealed there really isn't a good substitution for it so I found an Indian store that sold it for a reasonable price (the local supermarket wanted $16 for a small jar!). I'm really glad I did as I think it added something wonderful to the dish. I also made the couscous dish and doctored it a bit (see separate review). All in all a fabulous meal. I wanted to serve a libation that would be somewhat Moroccan but my friends like stronger drinks than mint tea. I served a concoction of vodka, pomegranite juice and triple sec. That too was a bit hit!Read more