Spiced Lamb Stew

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/24/22
Spicy lamb stew
Spiced lamb stew served with rice Diana Rattray
Prep: 20 mins
Cook: 75 mins
Total: 95 mins
Servings: 6 servings
Nutrition Facts (per serving)
312 Calories
11g Fat
22g Carbs
34g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 312
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 17%
Cholesterol 98mg 33%
Sodium 357mg 16%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 34g
Vitamin C 70mg 349%
Calcium 85mg 7%
Iron 4mg 24%
Potassium 840mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Your family will love the warm flavors in this easy spiced lamb stew. A combination of ginger, cinnamon, and cumin are added to the stew along with tomatoes, garlic, and a bit of lemon juice.

If you prefer to use a slow cooker, see the tips and variations below the recipe. Serve this lamb stew with hot cooked rice, grits, or couscous, along with a simple tossed salad.

Ingredients

  • 1 1/2 to 2 pounds boneless lamb shoulder, or stewing lamb

  • 1/2 teaspoon kosher salt, or to taste

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup all-purpose flour

  • 1 tablespoon olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cinnamon

  • 1 dash freshly ground black pepper

  • 1 medium carrot, peeled, diced

  • 1 (14 1/2-ounce) can tomatoes with juice, diced

  • 1 cup chicken stock

  • 1/2 lemon, juiced

Steps to Make It

  1. Trim any visible fat from the lamb and cut it into bite-size pieces. Sprinkle with salt and pepper and then toss with the flour.

  2. Heat 1 tablespoon of olive oil—or vegetable oil—in a Dutch oven or large saucepan over medium heat. Add the floured lamb pieces and the chopped onion. Cook the lamb until browned on all sides, stirring frequently.

  3. Add the onion and cook, stirring, for about 5 minutes longer, or until the onion is translucent.

  4. Add the garlic and cook, stirring, for 1 minute longer.

  5. Add remaining ingredients and bring to a boil.

  6. Reduce heat, cover, and simmer for about 1 hour, until lamb is tender.

  7. Serve over hot cooked rice, grits or polenta, or couscous, or serve with hot buttered noodles or potatoes.

Tips

  • To convert to the slow cooker, follow the first 5 steps and then transfer to the slow cooker. Cover and cook on low for about 5 to 7 hours, or until the lamb is tender. Alternatively, cook on high for about 4 hours.
  • Any cut of lamb is fine for stewing, but cuts from the shoulder are best.

Recipe Variations

  • Add about 1 cup of diced potatoes about halfway through the simmering time.
  • Add 1 cup of diced rutabaga about halfway through the simmering time.
  • Make the stew with stewing beef instead of lamb.