Lamb and Potato Stew

Juicy, fragrant, and mouthwatering — perfect for dinner! This lamb and potato stew is a delicious one-pot meal you can make right on the stovetop, no oven required. The meat turns out soft and juicy, and the potatoes soak up all the aromas of the spices and lamb.

Maria

Recipe author

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Composition / ingredients

Servings:

Lamb

400

Potatoes

Water

500

Thyme (5 sprigs)

Turmeric

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 6 g

Fats 19 % 3 g

Carbohydrates 44 % 7 g

78 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make lamb and potato stew? Gather the ingredients. You can use just about any cut of lamb for this dish — bone-in or boneless. Scrub the potatoes well under running water with a brush.
Step 2:

Peel the potatoes and cut them into large chunks.
Step 3:

Strip the leaves from the thyme sprigs. In place of thyme, you can use any other herb you like or have on hand.
Step 4:

Rinse the lamb, pat it dry, and cut it into small pieces. Mine was a bone-in lamb neck, so I kept the meat in one piece. Heat a heavy-bottomed pot well and add the meat. Sear it, stirring, until browned. Note that you sear it in a dry pot, with no oil!
Step 5:

Add the thyme and spices to the pot. You can adjust the mix to your own taste. Sauté everything together for 2-3 minutes.
Step 6:

Pour the water into the pot. Cook over medium heat for about 30 minutes, until the meat is tender.
Step 7:

Add the potatoes to the pot. Top up with water if needed and add salt. Cover and simmer the stew over low heat for another 15 minutes, until the potatoes are done — they should be soft and fall apart when pressed with a spoon. Adjust how much liquid is left to your liking. Ladle the finished stew into bowls and serve. Enjoy!

Pierce the meat with a knife: if it slides in easily and the juices run clear, it's done; if the juices are pink or red, keep cooking.
It's best to cook with neutral-tasting filtered or bottled water. Tap water can give the dish an off, characteristic flavor.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).