Spicy Lamb Stew | Dads That Cook
By Jason Glover
AuthorJason GloverThe 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!
Set Instant Pot to sauté mode and heat coconut oil until hot.
Sauté the onion, carrot, and celery until the 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.
Ingredients
Directions
Set Instant Pot to sauté mode and heat coconut oil until hot.
Sauté the onion, carrot, and celery until the 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.
