Lamb stew

I have made this lamb stew many times, especially when I have more fresh spring meat. I don’t need too many ingredients, and I don’t have to complicate things too much. The longest part is marinating, but I cook everything in a regular pot, without special techniques. Sometimes I let it marinate overnight, other times just a few hours if I'm in a hurry.

Quick Info

Total time: about 4-6 hours (including marinating)
Preparation time: 20 minutes
Cooking time: 1-1.2 hours
Servings: 5-6
Difficulty: easy to medium
Recipe: lamb stew, suitable for family meals or special occasions

Ingredients

1 kg lamb meat (any part works, with or without bone)
1 large onion
3-4 cloves of garlic
oil (olive)
2 tablespoons of lard
salt
pepper
dried rosemary (very little, it’s very aromatic; you can use thyme if you don’t have rosemary)
sweet paprika
2 glasses of white wine (or red, depending on what you have)
hot water

Preparation method

1. Cut the meat into suitable pieces for stew. Place it in a bowl and season with salt, pepper, chopped garlic, very little dried rosemary (don’t put too much, or it will be too strong), paprika, wine, and the two tablespoons of lard. Mix everything by hand or with a spoon. Cover the bowl and leave it in the refrigerator for a few hours, ideally overnight. If you don’t have time, at least 3-4 hours will do.

2. When you’re ready to cook, finely chop the onion. In a large pot, put a tablespoon or two of olive oil and add the onion. Sauté it over medium heat until it softens.

3. Add the crushed garlic and stir briefly, just enough to release its aroma.

4. Remove the meat pieces from the marinade and place them over the onion. Brown them lightly on all sides, without insisting too much.

5. Pour the remaining marinade over the meat, then add hot water to cover almost all the meat.

6. Put the lid on and let it simmer over low heat for about 1-1.2 hours, until the meat becomes very tender. Check occasionally and, if necessary, add more hot water. Don’t let the liquid reduce too much.

7. Towards the end, taste the sauce and adjust with salt and pepper if needed. When the meat is tender and the sauce has thickened well, turn off the heat.

8. Serve the stew while it’s hot, with mashed potatoes, boiled pasta, or flour dumplings. I choose based on what I have at home.

Why I make this recipe often

This recipe is handy when I want a hearty meal that uses lamb meat without complications. I can make it ahead of time, it’s easy to adapt, and it works well for any family meal, especially in spring. The meat becomes very tender, and the sauce is rich without being heavy.

Tips and variations

Tips

Use decent quality wine, it doesn’t matter if it’s white or red, but it shouldn’t be too sweet.
When adding water, make sure it’s hot so you don’t stop the cooking process. If the liquid reduces too much, add a little hot water, not cold water.
Don’t put too much rosemary, it’s very strong. If you don’t like rosemary, you can use dried thyme.

Substitutions

Rosemary can be replaced with thyme, to taste.
If you don’t have lard, just use olive oil, but lard helps with texture and flavor.
White wine can be replaced with red wine, you will get a darker sauce.

Variations

Instead of serving with mashed potatoes or pasta, you can also make it with simple polenta.
If you want it to be spicier, you can add a bit of hot paprika.

Serving ideas

The stew goes best with creamy mashed potatoes, but also with short pasta, flour dumplings, or polenta.
A green salad can be added on the side, especially in spring.

Frequently asked questions

1. Can I make the stew with other types of meat?

Yes, it also works with sheep or goat meat, but the cooking time may be longer, depending on how young the meat is.

2. How much rosemary should I put?

Very little, the tip of a knife for 1 kg of meat. Dried rosemary is very strong, and if you put too much, it can dominate the entire stew.

3. Do I need to marinate the meat overnight?

Ideally, you should leave it overnight, but if you don’t have time, a few hours are sufficient. Marinating helps the meat to tenderize and absorb the flavors.

4. Can I use lamb meat with bone?

Yes, you can use pieces with bone, it will be even tastier. Just make sure to remove the bones at the end, especially if serving with children at the table.

5. How do I know when the meat is done?

The meat should be tender and easily pull apart with a fork. The sauce should be thick, not too liquid, but also not dry.

Nutritional values

Approximately, for a medium serving (from 1 kg of meat you get about 5-6 servings):

Calories: 400-500 kcal
Protein: 30-35 g
Fat: 20-25 g
Carbohydrates: 5-8 g (more if served with mashed potatoes or pasta)

Values are approximate, depending on the cut of meat used, the amount of lard, and whether you choose pasta or mashed potatoes as a side.

Storage and reheating

The stew keeps well in the refrigerator, covered, for up to 3 days. It can be reheated over low heat or in the oven with a little liquid, so the meat doesn’t dry out. I don’t recommend freezing it, as cooked lamb meat changes its texture when frozen.

This is my version of lamb stew, as I have made it over the years – simple, with readily available ingredients and easy to adapt to what you have at home.

 Ingredients: 1 kg of lamb meat, 1 large onion, garlic (3-4 cloves), olive oil, 2 tablespoons of lard, salt, pepper, dried rosemary, sweet paprika, 2 glasses of white wine (red wine can also be used)

 Tags:  lamb stew