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Spicy Lamb Stew

Spicy Lamb Stew

Spicy Lamb Stew | Dads That Cook

By Jason Glover

AuthorJason Glover
RatingDifficultyBeginner

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!

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Yields6 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 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
 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

1

Set Instant Pot to sauté mode and heat coconut oil until hot.

2

Sauté the onion, carrot, and celery until the softened, about 5 minutes.

3

Stir in the garlic, tomato paste, cumin, and paprika. Season to taste with salt and pepper. Cook for 2-3 minutes.

4

Add the lamb to the pot along with the beef broth, red wine, Worcestershire, rosemary, bay leaves, and yams.

5

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.

6

Remove the rosemary and bay leaves. Whisk together the cornstarch and water and stir into the soup to thicken.

7

Taste and adjust seasoning, if necessary.

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
 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

Directions

1

Set Instant Pot to sauté mode and heat coconut oil until hot.

2

Sauté the onion, carrot, and celery until the softened, about 5 minutes.

3

Stir in the garlic, tomato paste, cumin, and paprika. Season to taste with salt and pepper. Cook for 2-3 minutes.

4

Add the lamb to the pot along with the beef broth, red wine, Worcestershire, rosemary, bay leaves, and yams.

5

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.

6

Remove the rosemary and bay leaves. Whisk together the cornstarch and water and stir into the soup to thicken.

7

Taste and adjust seasoning, if necessary.

Spicy Lamb Stew

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