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Lamb Tomato Stew

Lamb Tomato Stew
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A rich and comforting lamb tomato stew made with tender chunks of lamb, simmered slowly in a savory tomato sauce with carrots, herbs, and warm spices. Perfect for cozy dinners and even better the next day.

Ingredients

Scale
  • 2 pounds lamb shoulder or stew meat, cut into 1.5 inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 tablespoons tomato paste
  • 28 ounces crushed tomatoes
  • 1 cup cherry tomatoes, whole
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place a heavy bottomed pot over medium heat and allow it to warm up for a minute.
  2. Toss the lamb cubes with salt and black pepper in a bowl so they are evenly seasoned.
  3. Add olive oil to the pot, then brown the lamb in batches for about 4 to 5 minutes per batch until nicely seared. Remove and set aside.
  4. In the same pot, sauté onion and carrots for about 5 minutes until softened. Add garlic and cook for 1 minute. Stir in tomato paste and cook for another 1 to 2 minutes. Return the lamb to the pot, then add crushed tomatoes, cherry tomatoes, beef broth, oregano, and paprika.
  5. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally, until the lamb is tender.
  6. Taste and adjust salt if needed. Stir in fresh parsley just before serving.
  7. Ladle into bowls and serve warm with your favorite side.

Notes

  • For deeper flavor, allow the stew to rest for 10 minutes before serving.
  • This stew tastes even better the next day as the flavors continue to develop.
  • If reheating, add a splash of broth or water to loosen the sauce if needed.

Find it online: https://tastyze.com/lamb-tomato-stew/