SPICY LAMB STEW
Jason Glover
6
10 minutes
15 minutes
651
The easiest lamb stew you'll ever make! I made it with leftover smoked lamb, but you can also use brisket or roast. Perfect meal for a cold winter's night!
Ingredients
- 2 tbsp coconut oil
- 1 lb cooked or smoked lamb, cubed
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ¼ cup tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- Kosher salt and freshly ground pepper, to taste
- 4 cups beef broth
- 1 splash red wine
- 1 tbsp Worcestershire sauce
- 1 sprig fresh rosemary
- 2 bay leaves
- 3 small yams, peeled and cubed
- 1 tbsp cornstarch
- 2 tbsp water
Tools
Directions
- Set Instant Pot to sauté mode and heat coconut oil until hot.
- Sauté the onion, carrot, and celery until softened, about 5 minutes.
- Stir in the garlic, tomato paste, cumin, and paprika. Season to taste with salt and pepper. Cook for 2-3 minutes.
- Add the lamb to the pot along with the beef broth, red wine, Worcestershire, rosemary, bay leaves, and yams.
- Set Instant Pot to stew mode and cook for 15 minutes.
- Alternatively, you can use a Dutch oven or large pot. Just bring to a boil, then reduce to a simmer, cover, and simmer for about 30 minutes, until the lamb and yams are tender.
- Remove the rosemary and bay leaves. Whisk together the cornstarch and water and stir into the soup to thicken.
- Taste and adjust seasoning, if necessary.
