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Lamb Tomato Stew

Lamb Tomato Stew
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Lamb Tomato Stew is a warm and hearty dish featuring tender, slow-cooked lamb simmered with rich tomatoes and aromatic spices. Perfect for cozy dinners, this one-pot meal combines savory depth with fresh herbal notes, making it a satisfying and nutritious comfort food that pairs well with a variety of sides.

Ingredients

Scale

Meat

  • 1.5 lbs boneless lamb shoulder, cut into bite-sized pieces

Vegetables

  • 2 cups fresh tomatoes, chopped (or 1 can 14 oz canned tomatoes)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced

Liquids

  • 2 cups beef or lamb broth
  • 2 tbsp olive oil

Herbs & Spices

  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt and black pepper to taste

Instructions

  1. Prepare the Ingredients: Dice the onions, mince the garlic, slice the carrots, and chop the tomatoes if using fresh. Cut the lamb shoulder into uniform bite-sized pieces for even cooking.
  2. Brown the Lamb: Heat olive oil in a heavy-bottomed pot over medium-high heat. Add the lamb pieces and brown them on all sides until they develop a rich, golden crust to lock in juices and add deep flavor.
  3. Sauté Vegetables and Aromatics: Remove the browned lamb and set aside. In the same pot, add onions, garlic, and carrots, sautéing until softened and fragrant to create the stew’s flavor base.
  4. Deglaze and Simmer: Return the lamb to the pot, add tomatoes and broth. Stir to combine, scraping up any browned bits from the pot bottom. Add smoked paprika, cumin, rosemary, thyme, salt, and pepper. Bring to a low simmer.
  5. Slow Cook Until Tender: Cover the pot and cook gently for 1.5 to 2 hours, or until lamb is tender and flavors meld beautifully. Stir occasionally and adjust seasoning as needed.
  6. Final Taste and Serve: Stir the stew, adjust seasoning, and add fresh herbs if desired. Serve hot, garnished with parsley or mint, with your choice of sides or toppings.

Notes

  • Brown lamb in batches to avoid overcrowding and achieve proper searing.
  • Add fresh herbs at the end for brightness; dried herbs work best when added early.
  • Simmer gently on low heat to keep lamb tender and prevent drying out.
  • Uncover stew for the last 15 minutes to thicken the sauce if desired.
  • This recipe adapts well to a slow cooker: brown lamb and sauté veggies first, then slow cook on low for 6–8 hours.

Nutrition

Keywords: Lamb Stew, Tomato Stew, Comfort Food, Slow Cooked Lamb, One Pot Meal, Hearty Dinner

Find it online: https://ninagourmet.com/lamb-tomato-stew/