Description
Lamb Tomato Stew is a hearty and comforting dish featuring tender lamb shoulder slow-cooked in a rich tomato base with fresh herbs and vegetables.
Ingredients
Scale
- 1.5 lbs fresh lamb shoulder, cut into bite-sized chunks
- 2 cups ripe tomatoes, diced (fresh or canned)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/4 tsp ground cumin
- Salt, to taste
- Black pepper, to taste
- 3 tbsp olive oil (for searing and sautéing)
- 3 cups beef or vegetable stock
Instructions
- Cut the lamb into bite-sized chunks and pat them dry to ensure a good sear. Heat olive oil in a heavy-bottomed pot over medium-high heat, then brown the lamb pieces on all sides until they develop a golden crust.
- After removing the browned lamb, reduce the heat slightly and add chopped onions, garlic, carrots, and celery to the same pot. Sauté until softened and fragrant.
- Pour in diced tomatoes along with fresh herbs like rosemary, thyme, and bay leaves. Stir to combine and let the mixture simmer for a few minutes.
- Return the browned lamb to the pot, add stock until the meat is just covered, then season with salt and pepper. Bring to a gentle boil, then reduce the heat to low and simmer for about 1 ½ to 2 hours.
- Adjust seasoning if needed, remove herb sprigs, and let the stew rest for a few minutes before serving.
Notes
- This stew improves with leftovers.
- It can be adapted for various dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Slow Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Lamb Tomato Stew, Hearty Stew, Comfort Food