Lamb Pea Stew
A hearty and comforting lamb pea stew made with tender bone-in lamb, golden potatoes, sweet green peas, and a rich savory broth. Slow simmered for deep flavor, this rustic dish is perfect for cozy family dinners and tastes even better the next day.
Ingredients
Scale
- 2 pounds bone-in lamb shoulder pieces, trimmed of excess fat
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 3 medium Yukon Gold potatoes, sliced into thick rounds
- 1 1/2 cups green peas, fresh or frozen
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Preheat Your Equipment: Place a heavy Dutch oven over medium heat and warm the olive oil.
- Combine Ingredients: Season the lamb pieces with salt and black pepper. Brown them in batches until golden on all sides, then remove and set aside.
- Prepare Your Cooking Vessel: In the same pot, sauté the chopped onion and carrots until softened. Stir in garlic and tomato paste and cook for about 1 minute.
- Assemble the Dish: Return the lamb to the pot. Add sliced potatoes, bay leaf, and chicken broth. The liquid should mostly cover the ingredients.
- Cook to Perfection: Bring to a gentle simmer, cover, and cook for 1 hour and 15 minutes, stirring occasionally, until the lamb is tender.
- Finishing Touches: Stir in the peas during the last 10 minutes of cooking. Remove the bay leaf and sprinkle with fresh parsley.
- Serve and Enjoy: Ladle into bowls and serve warm with crusty bread or rice.
Notes
- For deeper flavor, allow the stew to rest for 10 minutes before serving.
- If the broth becomes too thick, add a splash of warm broth while reheating.
- This stew tastes even better the next day as the flavors continue to develop.
Find it online: https://tastyze.com/lamb-pea-stew/