This recipe is Copyright of ChefDeHome.com

slow-cooked, marinated lamb and potatoes stew with mediterranean flavors

Lamb and Potatoes Stew

Last week had been quiet exciting! I shared few of my favorite breads, curries, and salad with you all! I am still enjoying a piece of Hawaiian Sweet Dinner Roll while typing this post. 

This week, I want to dedicate to some warm and comforting stews, lite breads, plus a little bit of festivity which is MUST in fall season and approaching festivals! I am also excited to announce the first GIVEAWAY for this season this week. So keep an eye and don't forget to participate! 

Lamb and Potato Stew. Nothing says comfort than a bowl of warm lamb and potatoes stew. #soups #stews

Here is week's first comforting Lamb and Potatoes Stew. This is one of my favorite stew early fall-winter season. Vishal loves anything but lamb and no-doubt potatoes are welcome anytime too. 

This stew is invention of my lazy cooking style.... no-no, don't get me wrong, I can cook for hours when it is for Vishal or a guest or family, I am just lazy for myself... If I have an option, I won't lift a hand to cook for myself.  Last week, I had very less amount of lamb in fridge and had totally no clue... what to cook for dinner... and (as usual), I wanted to keep it simple. Even though I was not in mood to eat meat, I wanted to finish the lamb before we head for grocery over the weekend.

Hence, I decided to kill-two-birds-with-one-stone. Even when I don't eat meat, I don't mind eating vegetables cooked in same pot with meat. I made this delicious one-pot lamb stew for Vishal, thereby finished lamb (mission 1 is DONE), and added sweet peppers to serve me - the lazy-diet-freak-myself (mission 2 is DONE). End result was a flavorful lamb stew with comforting slow-cooked, broth rich, and flavored  potatoes, and broth-soaking sweet peppers with bite of brine-y olives here-and-there.

In other words, it was a "lamb and potatoes stew" for Vishal (since he will not eat peppers/or any veggies I add to this stew. When there is meat, there should be no veggie-stuff for him.......), AND "potatoes and peppers stew" for me since I not wanted to cook for me separately.

Recipe steps pictures show about 1/2 pound of lamb. I have upgraded the recipe ingredients to share 4 serving lamb stew with you. This stew recipe is very forgiving. Feel free to reduce amount of lamb, and/or increase veggies to fit your taste and style. If I had 1 lb lamb, I would have frozen 2 servings of stew to serve later. Spices and Yogurt marinated lamb, and olives define the flavor-profile of this Mediterranean-inspired stew. You can change meat or veggies per your choice, but, I highly recommend using marinade and olives for this stew.

I made fresh Pita Bread to compliment  Mediterranean flavors, will share recipe with you in a day or two. If you end up making lamb stew before I add recipe, feel free to bring store-bought pita bread or chose a bread from suggestions below.

Happy Cooking!

Warm and Comforting, hearty Lamb and Potato Stew

Warm and Comforting, hearty Lamb and Potato Stew

Paleo Notes: Skip sugar and white wine for paleo version. And also marinate lamb in lemon juice instead of yogurt.

Some easy homemade breads to soak-in delicious lamb stew:

Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)

Lamb and Potatoes Stew

Lamb and Potatoes Stew
Total Time Prep Time Cook Time Difficulty Easy Yields 4 Servings Serves 4
Smart Swap Replace lamb with bone-in white meat chicken.

Ingredients

    Spices and Yogurt Marinade for Lamb
  • 1 lbs Lamb  (bone-less, cubed)
  • 3 tbsp Yogurt  (preferred thick yogurt, such as greek yogurt or drain excess water from normal yogurt)
  • 1/2 tsp Salt  
  • 1/4 tsp Black Pepper  
  • 1/2 tbsp Oregano  
  • 2 tbsp Olive Oil  
  • 1 tsp Cumin Powder  
  • 1 tsp Lemon  (zest)
  • 3 Garlic  (cloves, minced or grated)
  • Stew
  • 1/2 lbs Potatoes  (2 medium potatoes, diced to 2 inch cubes)
  • 1/2 Cup Yellow Onion  (thin chopped)
  • 2 tbsp Tomato Paste  
  • 1 Cup Tomatoes  (grated 2 fresh roma tomatoes, or use canned)
  • 2 Bay Leaf  
  • 1/4 tsp Sugar  
  • Salt and Black Pepper  (adjust per taste)
  • 1/4 Cup White Wine  
  • 1/2 tsp Red Pepper Powder  (paprika)
  • 1 tbsp Olive Oil  
  • 1/2 Cup Kalamata Olives  (pitted)
  • 6-8 Sweet Peppers  (seeds removed, sliced in half)

Directions

Hide Step Photos
  • Step for Recipe - Lamb and Potatoes Stew
    1. For Yogurt-Spice Marinade, mix all marinade ingredients in a bowl.
    Step for Recipe - Lamb and Potatoes Stew
    2. Add cubed lamb pieces and let lamb marinate for 30 minutes to 1 hour in refrigerator.
  • Step for Recipe - Lamb and Potatoes Stew
    3. Stew - In a deep heavy bottom pan, heat 1 tbsp olive oil, add marinated lamb along with all marinade and stir-fry until lamb has started to get brown (4-5 minutes). Add diced onion and paprika, saute until onions are soft (3-4 minutes)
    Step for Recipe - Lamb and Potatoes Stew
    4. Now, add bay leaf, tomato paste, grated fresh tomato, and sugar, then saute until oil starts to separate
  • Step for Recipe - Lamb and Potatoes Stew
    5. Raw tomatoes should be all cooked and one-tone with rest of ingredients. At this stage, add white wine and bring to boil, then simmer for 2-3 minutes so alcohol from wine has all evaporated.
    Step for Recipe - Lamb and Potatoes Stew
    6. Add diced potatoes and 2 cups of water. Cover and simmer stew on low heat for 1 hour or until lamb and potatoes are tender.
    Additional Notes
    Slow Cooker/Oven - You can finish this step in preheated oven at 375 degrees F for 45 minutes or in slow-cooker for 4-5 hours.
  • Step for Recipe - Lamb and Potatoes Stew
    7. Now, add olives, sweet peppers, salt and black pepper as per taste and simmer for 10 more minutes.
    Step for Recipe - Lamb and Potatoes Stew
    8. Discard the bay leaf. Serve hot with steamed rice or flat bread of your choice. Enjoy!
Savita's Notes:

Paleo Notes: Skip sugar and white wine for paleo version. And also marinate lamb in lemon juice instead of yogurt.

Slow Cooker: To make this stew in slow cooker start to finish:

After marinating and browning lamb i.e. after step 3, add wine and let it cook for 3 minutes until alcohol evaporates.

2. Then, add all ingredients except olives and peppers to slow cooker and cook on low for 8 hrs.

3. In last 30 minutes i.e. 7 hrs and 30 min mark, add olives and peppers and cook another 30 mins or until lamb is tender. Serve and enjoy!

© Chef De Home. All contents and images are copyright protected. DO NOT copy or re-use content/images/videos. For all content/post mentions with link back, contact ChefDeHome for permission.


Craving for more?
Join us: Weekly Newsletter, Facebook, Google, Twitter, Pinterest
Shop products we use: CDH Amazon Shop (affiliate links)
What would you like me to cook next?: Request a Recipe

Comment

Required fields are marked - *.
Rate this recipe:
Send me Weekly Newsletter.
ChefDeHome Comment Avatar

1 comment(s)

  1. One of the best lamb stew I have ever tried. I will sure make it again. thank you for the recipe.