Lamb stew

Lamb stew

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes

A tomato-based lamb stew that is warm and satisfying.


  • 1 Tbsp. oil or bacon fat
  • 1-1 1/2 lb. lamb stew meat, cut into 1" cubes
  • 1 medium yellow onion
  • 4 cloves of garlic
  • 1-14.5 oz. can diced tomatoes
  • 1/4 c. dry wine (white or red)


  • salt, to taste
  • 1/4 tsp. pepper
  • 1/2 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/8 tsp. cayenne powder
  • 1/4 tsp. rosemary


  1. Wash lamb pieces and cut into 1" chunks. Pat dry and set aside. Half and thinly slice the onions and the mince garlic. Set aside.
  2. Add oil to a large pot and heat to medium (5-6). Brown meat on both sides, remove from pot, and set aside.
  3. Add onions to the same pot. Stir often until onions are soft, ~7 minutes. Add garlic for another minute, then add spices. Stir until fragrant, about 1-2 minutes.
  4. Pour in wine and stir to deglaze the pan. Allow to simmer for 2-3 minutes, then add tomatoes.
  5. Bring to a simmer over medium-low (3) heat. Allow to cook for ~4-5 minutes, then add lamb.
  6. Allow to cook for 1 1/2-2 hours, or until lamb is very tender. Adjust seasonings and salt, to taste.

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