As the nights grow colder, there’s nothing like a warm, comforting bowl of stew to cozy up with. And what better way to warm the heart and soul than with a hearty lamb stew? Rich in flavor and nutrients, lamb stews are perfect for a family dinner or a quick weeknight meal. In this article, we’ll be sharing 20 delicious lamb stew recipes from around the world, each one a testament to the versatility and complexity of this beloved dish.
From classic Irish fare to exotic Moroccan twists, our collection of lamb stew recipes will transport you on a culinary journey across the globe. With flavors ranging from spicy harissa to rich herbes de Provence, there’s something for every taste bud. Whether you’re in the mood for a slow-cooked red wine braise or a quick and easy weeknight meal, we’ve got you covered.
So grab your apron, gather ’round the table, and get ready to warm up with these 20 hearty lamb stew recipes!
Classic Irish Lamb Stew with Root Vegetables
Warm up with a hearty and comforting Irish lamb stew, perfect for a cozy night in. This traditional recipe combines tender lamb with a medley of root vegetables, all slow-cooked in a rich broth.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 2 medium potatoes, peeled and cubed
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 cup lamb broth or beef broth
– 1 tablespoon tomato paste
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the lamb pieces over medium-high heat.
3. Add chopped vegetables, garlic, broth, tomato paste, and flour. Season with salt and pepper.
4. Cover the pot and transfer it to the preheated oven.
5. Cook for 2-1/2 hours or until the lamb is tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2-1/2 hours
Moroccan Lamb Stew with Apricots and Chickpeas
A rich and flavorful stew that combines the tender lamb with sweet apricots, creamy chickpeas, and aromatic spices. This hearty dish is perfect for a cozy evening meal.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 1 can (14.5 oz) diced tomatoes
– 1 cup dried apricots
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove from pot.
2. Reduce heat to medium. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add the lamb back into the pot along with diced tomatoes, apricots, and chickpeas. Bring to a simmer.
5. Reduce heat to low; cover and cook until lamb is tender, about 1 hour.
Cooking Time: About 1 hour 15 minutes. Serve hot over couscous or rice.
Greek Lamb Stew with Tomatoes and Feta
Greek Lamb Stew with Tomatoes and Feta: A hearty and flavorful stew that combines tender lamb, sweet tomatoes, and salty feta cheese.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add lamb and cook until browned, about 5 minutes. Remove from pot.
2. Reduce heat to medium and add onion, garlic, and oregano. Cook until onion is softened, about 5 minutes.
3. Stir in diced tomatoes and broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until lamb is tender.
4. Season with salt and pepper to taste.
5. Serve stew hot, topped with crumbled feta cheese and chopped parsley if desired.
Cooking Time: 45-50 minutes
Slow Cooker Lamb Stew with Red Wine
This hearty stew is perfect for a chilly evening or a special occasion. With the rich flavors of lamb, red wine, and aromatic spices, you’ll be sure to impress your guests.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 teaspoons dried thyme
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a slow cooker, combine lamb, onion, garlic, red wine, beef broth, tomato paste, thyme, cumin, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Spicy Harissa Lamb Stew with Sweet Potatoes
This hearty stew combines tender lamb, sweet potatoes, and a kick of spicy harissa for a flavorful and comforting meal. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound boneless lamb shoulder or shanks
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup harissa paste
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until browned, about 5 minutes.
3. Add onion, garlic, cumin, smoked paprika, and harissa paste; cook 1 minute.
4. Add sweet potatoes, diced tomatoes, salt, and pepper; stir to combine.
5. Cover pot and transfer to the preheated oven; braise for 2 hours or until lamb is tender.
6. Serve hot, garnished with parsley or cilantro.
Cooking Time: 2 hours
French Lamb Stew with Herbes de Provence
Experience the rich flavors of Provence with this hearty lamb stew, infused with the aromatic blend of Herbes de Provence. This classic French recipe is perfect for a cold winter’s night or a special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup Herbes de Provence (thyme, rosemary, oregano, and lavender)
– 1 cup red wine
– 2 cups lamb broth or beef broth
– 1 teaspoon tomato paste
– Salt and pepper to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the lamb in batches, then set aside.
3. Add onion and garlic; cook until softened.
4. Add Herbes de Provence and cook for 1 minute.
5. Add red wine, broth, tomato paste, salt, and pepper; stir to combine.
6. Return lamb to pot and simmer, covered, for 2 hours or until tender.
Cooking Time: 2 hours
Persian Lamb Stew with Eggplant and Tomatoes
Persian Lamb Stew with Eggplant and Tomatoes Recipe
This hearty stew combines tender lamb, rich eggplant, and sweet tomatoes, all slow-cooked in a flavorful broth, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add lamb and cook until browned, about 5 minutes.
3. Remove lamb from pot and set aside. Add onions, garlic, and eggplant slices; cook until vegetables are tender, about 8-10 minutes.
4. Add diced tomatoes, cumin, paprika, salt, and pepper to the pot. Stir to combine.
5. Return lamb to the pot and add enough water to cover ingredients by about 1 inch.
6. Cover and transfer pot to preheated oven. Simmer for 2-3 hours or until lamb is tender.
Cooking Time: 2-3 hours
Indian Lamb Stew with Coconut Milk and Curry
Warm up with a flavorful and aromatic stew that combines tender lamb, rich coconut milk, and the depth of Indian spices. This hearty dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound boneless lamb shoulder or shanks
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 2 cups lamb or beef broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onions; cook until browned, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne (if using); cook 1 minute.
4. Add lamb; brown on all sides, about 5 minutes.
5. Add coconut milk, broth, salt, and pepper; bring to a simmer.
6. Reduce heat to low and let stew for 2-3 hours or until lamb is tender.
7. Garnish with cilantro; serve over rice or with naan bread.
Cooking Time: Approximately 2-3 hours
Hungarian Lamb Goulash with Paprika
Warm up with a rich and flavorful Hungarian-inspired dish that’s perfect for a cozy evening. This classic lamb goulash recipe combines tender chunks of lamb, vegetables, and spices to create a comforting stew that’s sure to please.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon caraway seeds
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups beef broth
– 1 cup water
– 2 medium potatoes, peeled and cubed (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add lamb and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in paprika, caraway seeds, salt, and pepper. Cook for 1 minute.
5. Add broth, water, and lamb back to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour and 30 minutes or until lamb is tender.
6. Add potatoes (if using) and continue to simmer for an additional 30 minutes or until they’re cooked through.
Cooking Time: 2 hours and 30 minutes
Lamb and Lentil Stew with Spinach
This hearty stew is a perfect blend of tender lamb, nutritious lentils, and fresh spinach. With its rich flavors and comforting warmth, it’s a great meal for a cozy evening in.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups lamb or beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 cups fresh spinach leaves
Instructions:
1. Heat oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion, garlic, carrot, and celery. Cook until the vegetables are tender, about 8 minutes.
3. Add lentils, diced tomatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
4. Stir in spinach leaves and cook until wilted. Serve hot over crusty bread.
Cooking Time: 45-50 minutes
Mediterranean Lamb Stew with Olives and Lemon
This hearty stew combines the rich flavors of lamb, olives, and lemon, perfect for a cozy dinner on a cold evening. The Mediterranean-inspired ingredients will transport you to the sun-kissed hillsides of Greece.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 1/4 cup freshly squeezed lemon juice
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Brown lamb in batches, about 2-3 minutes per batch. Remove from pot.
2. Reduce heat to medium. Add onion and garlic; cook until softened, about 5 minutes.
3. Add olives, lemon juice, tomatoes, oregano, salt, and pepper. Stir to combine.
4. Return lamb to the pot and bring to a simmer. Cover and cook for 1 hour or until lamb is tender.
5. Serve hot over rice or with crusty bread.
Cooking Time: 1 hour
Lamb and Barley Stew with Mushrooms
This flavorful stew combines tender lamb, nutty barley, and earthy mushrooms in a rich broth perfect for a cozy dinner.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 cups chicken broth
– 1 cup pearl barley
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 ounces mushrooms (button, cremini, or shiitake), sliced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown lamb on all sides, about 5 minutes. Remove from pot.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
4. Add broth, barley, thyme, salt, and pepper. Stir to combine.
5. Return lamb to the pot; bring to a boil, then reduce heat to low and simmer, covered, for 1 hour or until lamb is tender.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Ethiopian Lamb Stew with Berbere Spice
Experience the bold flavors of Ethiopia with this hearty lamb stew, infused with the aromatic spices of berbere. This traditional recipe is a staple in many Ethiopian households and is perfect for a cozy dinner.
Ingredients:
– 1 pound lamb shoulder or neck, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon berbere spice mix (see note)
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups lamb broth or beef broth
– 2 tablespoons vegetable oil
– 2 medium tomatoes, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, berbere spice mix, cumin, turmeric, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add lamb pieces and cook until browned on all sides, about 5-7 minutes.
4. Pour in broth and bring to a boil. Reduce heat to low and simmer, covered, for 1 hour or until lamb is tender.
5. Add chopped tomatoes (if using) and continue to simmer for another 10 minutes.
6. Serve hot with injera bread or over rice.
Cooking Time: 1 hour 15 minutes
Lamb and White Bean Stew with Rosemary
This hearty stew is a perfect blend of tender lamb, creamy white beans, and aromatic rosemary, all slow-cooked to perfection.
Ingredients:
– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 cup lamb broth or beef broth
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Brown the lamb in batches until browned on all sides, about 5 minutes per batch. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 5 minutes.
4. Add the rosemary, broth, and browned lamb back to the pot.
5. Stir in the cannellini beans and bring to a simmer.
6. Reduce heat to low and let stew cook for 1 1/2 hours or until the lamb is tender.
Cooking Time: 1 1/2 hours
Turkish Lamb Stew with Eggplant and Peppers
A hearty and flavorful stew that combines the richness of lamb with the tender sweetness of eggplant and bell peppers, inspired by Turkish cuisine. This comforting dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound lamb shoulder or neck, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 large bell peppers (any color), seeded and sliced into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 1 cup lamb broth or beef broth
– 1/4 cup tomato paste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add eggplant, peppers, onion, garlic, paprika, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.
3. Add broth, tomato paste, and browned lamb mixture to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until lamb is tender.
4. Serve hot, garnished with parsley if desired.
Cooking Time: 1 hour 15 minutes
Lamb and Pumpkin Stew with Cumin
This hearty stew combines the rich flavors of lamb, pumpkin, and cumin to create a warm and comforting meal perfect for a chilly evening.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 1 medium-sized pumpkin (about 2 pounds), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups lamb or beef broth
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 3-4 minutes.
3. Add the pumpkin, cumin, paprika, salt, and pepper to the pot. Cook for an additional 1-2 minutes.
4. Add the broth and browned lamb back to the pot. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lamb is tender.
Cooking Time: 45-50 minutes
Spanish Lamb Stew with Chorizo and Potatoes
This hearty stew is a classic Spanish dish that combines the rich flavors of lamb, chorizo, and potatoes in a savory broth. Perfect for a cold winter’s night, this recipe is sure to warm your belly and your soul.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 medium chorizo sausage, sliced
– 3-4 medium potatoes, peeled and cubed
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, and chorizo; cook until the vegetables are softened, about 5 minutes.
4. Add the potatoes, red wine, beef broth, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours or until the lamb is tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 30 minutes
Lamb and Chickpea Stew with Turmeric
This hearty stew is a flavorful blend of lamb, chickpeas, and spices, perfect for a cozy evening meal. The addition of turmeric adds a warm, aromatic flavor that complements the rich lamb and creamy chickpeas.
Ingredients:
– 1 pound boneless lamb shoulder or ground lamb
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– 2 cups lamb broth or beef broth
– 1 tablespoon olive oil
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the lamb and cook until browned, about 5 minutes.
2. Add the onions and garlic; cook until the onions are translucent, about 3-4 minutes.
3. Stir in the cumin, paprika, and turmeric. Cook for 1 minute.
4. Add the chickpeas, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lamb is tender.
5. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 35-40 minutes
Lamb and Tomato Stew with Basil
Lamb and Tomato Stew with Basil Recipe
A hearty and flavorful stew that combines the richness of lamb with the brightness of tomatoes and basil, perfect for a cozy dinner.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb pieces and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Reduce heat to medium and add the onion and garlic. Cook until softened, about 5 minutes.
4. Add the diced tomatoes, beef broth, thyme, salt, and pepper. Stir to combine.
5. Return the lamb to the pot, cover, and bring to a simmer.
6. Cook for 1-2 hours or until the lamb is tender, stirring occasionally.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped fresh basil leaves if desired.
Cooking Time: 1-2 hours
Lamb and Carrot Stew with Thyme
A hearty and flavorful stew that combines tender lamb, sweet carrots, and the warmth of thyme. Perfect for a cozy dinner or a comforting meal on a chilly day.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 4 medium carrots, peeled and sliced
– 3 sprigs fresh thyme
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 3-4 minutes.
4. Add the carrots, thyme, beef broth, salt, and pepper to the pot. Stir to combine.
5. Return the lamb to the pot, cover, and simmer for 1 hour or until the meat is tender.
6. Serve hot, garnished with fresh thyme if desired.
Cooking Time: 1 hour
Summary
Get cozy on a chilly night with these 20 hearty lamb stew recipes from around the world. From classic Irish and Greek stews to exotic Moroccan and Indian variations, there’s something for everyone. Slow cooker options like Red Wine Lamb Stew and Spicy Harissa Lamb Stew are perfect for busy days. Spice up your meals with flavors from Ethiopia, Turkey, and Spain, or stick to comforting Mediterranean and French-inspired recipes. With a variety of vegetables, herbs, and spices, these lamb stews are sure to become new favorites.