Lamb Stew

Lamb Stew is a thick preparation made with chunks of lamb meat as the main ingredients. It is a savory dish, served piping hot. Lamb stews have been an important culinary preparation in various parts of the world since the ancient times. References to the dish have been found in cookbooks and texts from the Middle Ages, and even before. In addition to being a regular household preparation, the stew is also a common feature on the menus of cafes, resurrects and eateries almost everywhere in the world.

Lamb Stew Recipe Overview

Ingredients: Ingredients typically used in the preparation of lamb stews include lamb (as fresh as possible, cleaned and cut into chunks), water broth (lamb, chicken or vegetable, preferably homemade), oil, white wine (or beer), onions and seasoning and flavoring agents. Vegetables and meats that complement lamb are often added to make the dish fuller and richer. Carrot, tomato, potato, cabbage, peas, corn, leeks, celery, chicken, seafood, beef, etc., are some of the most popular additions. At times, flour is added to make the stew thicker than usual. Kitchen herbs and spices add aroma and taste to Lamb Stew. Paprika, cumin, coriander, white pepper, salt, black pepper, parsley, chives, etc., are popular seasoning and flavoring agents.

Preparation Overview: Lamb stews are traditionally slow cooked, in a large Dutch Oven. The meat is first marinated and then sautéed for a few minutes (additional meats/or vegetables, if used, are also sautéed with lamb meat at this point). The ingredients are all mixed together in the Dutch Oven and the stew is slow cooked till it has reached the desired level of doneness.

Lamb Stew Recipe Variations

Variations of the traditional Lamb Stew mostly depend on the ingredients and seasoning and flavoring agents used. Almost every region of the world has a local variation, made with regional additions that set the dish apart from other areas.

• Bredie - The South African stew is made with chunks of mutton cooked in oil and white wine. Cubed potatoes and sliced onions are added to make a fuller dish. The preparation is seasoned with paprika, cumin, coriander, ginger, garlic and curry powder.
• Irish Lamb Stews - In Ireland, lamb stews are an important winter preparation. A rich stew, these are full of leeks, potatoes and carrots. Lean meat is used most of the times, or the lamb is rid almost completely of all fat.
• Moroccan Version - Moroccan lamb stews are exceptionally thick and rich. The lamb is marinated for days on end and then slow cooked with potatoes, onions, leeks and a thick gravy made with broth and flour. Ras el hanout, popular Moroccan blend of spices, is responsible for the unique taste and aroma the stew gets once it is done.
• Kjötsúpa or Icelandic Lamb Stew - This aromatic and thick stew from Iceland is made with chunks of lamb cooked in regional spices and ingredients. The dish is often viewed as a variation of the Irish stew.

Serving Suggestions

Lamb stews are essentially a winter dish. These are served piping hot, often as a part of the dinner or lunch menu. White rice and/or breads of choice make good accompaniments. Popular garnishes include chopped chives, a sprinkling of cheese, chopped parsley, etc. The stew can be ladled into individual bowls and then served, or it can be served in a single bowl and the guests can eat from the bowl itself. This is a popular practice in the Middle East where guests and families gather around a large bowl of the stew and eat directly from it.

Lamb Stews Trivia

One of the earliest known recipes for Lamb Stew have been found in Apicius, a Roman cookery book from the 4th century.