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Lamb Stew

  Boneless lamb shoulder 3 Pound, well trimmed, cut into 1 1/2- to 2-inch pieces
  Cold water 8 Cup (128 tbs)
  Onions 2 Medium, chopped
  Small potatoes 2 1⁄2 Pound, peeled and halved, or quartered if large
  Leeks 4 , trimmed and washed well
  Celery stalks 4 , chopped
  Garlic 2 Clove (10 gm), finely chopped (Large Cloves)
  Salt 1 Tablespoon
  Whole peppercorns 1⁄2 Teaspoon
  Leaf marjoram/Leaf tarragon 1 Teaspoon, crumbled
  Tomato paste 2 Tablespoon
  White onions 12 Ounce, halved or quartered if large, peeled (12 Small Ones)
  White turnips 14 Ounce, peeled and quartered (6 Small Ones)
  Carrots 6 , peeled and cut into 2 x 1/2-inch strips
  Chopped parsley 1 Tablespoon

1. Place the lamb in a large soup kettle. Add enough cold water to cover the lamb. Bring to boiling; boil for 5 minutes. Drain through a colander, discarding the water. Rinse the lamb in fresh cold water. Clean the soup kettle. Return the meat to the kettle. Add the 8 cups cold water. Bring slowly to boiling.
2. Add the chopped onion to the stew. Chop 4 of the potatoes and add to the stew. Chop the green part of the leeks and add them to the stew. Reserve the white part. Add the celery, garlic, salt, peppercorns and marjoram. Simmer the stew, covered, for 1 1/2 hours.
3. Remove the meat from the broth with a slotted spoon. Skim the fat from the broth. Strain the broth into a large bowl through a sieve or food mill, pushing through as much of the solids as possible. Return the meat to the kettle. Pour the broth over the meat. Stir in the tomato paste. Add additional salt and pepper, if you wish. Place the white onions, turnip, carrot, remaining potato, reserved white part of leek and the parsley on top. Bring to boiling. Lower the heat; cover the kettle and simmer for 45 minutes or until the vegetables are tender. Skim off any fat from the broth if necessary.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
145 Minutes
Ready In: 
165 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 658 Calories from Fat 326

% Daily Value*

Total Fat 36 g55.6%

Saturated Fat 15.7 g78.4%

Trans Fat 0 g

Cholesterol 120.8 mg40.3%

Sodium 986.1 mg41.1%

Total Carbohydrates 47 g15.8%

Dietary Fiber 8 g31.8%

Sugars 14.4 g

Protein 34 g68.5%

Vitamin A 205.4% Vitamin C 89%

Calcium 19.1% Iron 29.6%

*Based on a 2000 Calorie diet

Lamb Stew Recipe