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Lamb stewed with potatoes

Lamb Stewed with Potatoes

Fragrant, hearty, and appetizing — a main course for dinner! Lamb stewed with potatoes is a delicious, easy-to-make dish that suits both weeknights and holiday tables. You get the meat and the side all in one, which saves you time and effort.

Maria

Recipe author

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Composition / ingredients

Servings:

Lamb (I used boneless leg)

400

Potatoes

300

Tomatoes (I used chopped tomatoes in their own juice)

100

Bell pepper (I used a Ramiro pepper)

Black olives

Garlic

Water (warm)

300

Balsamic vinegar

Vegetable oil

Dill

Dry spices (for lamb)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 6 g

Fats 29 % 5 g

Carbohydrates 35 % 6 g

94 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you stew lamb with potatoes? Gather your ingredients. For this recipe it's best to use fresh rather than frozen meat, or the finished dish risks coming out dry. I'm using boneless leg. Wash and dry the meat and vegetables.
Step 2:

Peel the potatoes and cut them into medium cubes; seed the pepper and cut the flesh into strips; finely chop the peeled garlic. For now, cover the potatoes with water — you'll need them a little later.
Step 3:

Cut the lamb into medium pieces.
Step 4:

Sear the meat over high heat in vegetable oil until golden brown. This seals the juices inside so the meat stays soft and juicy.
Step 5:

Add the garlic to the meat and cook them together, stirring, for another 3 minutes.
Step 6:

Add the tomatoes, vinegar, salt, and pepper, and stir. I'm using chopped tomatoes in their own juice, but you can use fresh tomatoes and chop them yourself, or swap in tomato paste thinned with water.
Step 7:

Pour in 300 ml (about 1¼ cups) of warm water and stir well. Use warm water specifically — a sudden temperature change can toughen the meat.
Step 8:

Add the bell pepper to the lamb last.
Step 9:

Cover and simmer everything together over low heat for 40 minutes.
Step 10:

Then add the potatoes, stir, and keep simmering for about 20–30 minutes. Taste for salt and add more if needed.
Step 11:

Scatter halved black olives and chopped dill over the finished dish and serve. Enjoy!

Ever since a great big supermarket opened in our town, I've come to appreciate lamb — there it's sold without the strong smell and taste that used to really put me off. So whenever I come across an interesting lamb recipe, I try it right away. This dish turned out very hearty and rich in flavor.
It's best to cook with neutral-tasting filtered or bottled water. Tap water can give the dish an unpleasant off-taste.
Tip: the wrong pan can ruin even the best recipe. For how to choose the perfect pan for different dishes, see our guide.
Wash the meat and be sure to pat it dry with a paper towel — otherwise the excess moisture will keep it from searing and it will steam instead.