When the temperature drops, a slow-simmering lamb stew makes a warm, comforting meal. Try these easy recipes for Basque, Irish, or barley versions of lamb stew -- and see how quickly people come to the table.See Popular Lamb Stew Recipes
When making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger, cumin, coriander, olives, and lemon; the broth is delicious over couscous.
Vikram Sunderam relies on plenty of spices, like cardamom, cloves, and cumin, to flavor this succulent lamb stew (the name translates roughly into "red lamb"). Use Madras curry powder, a spice blend, in place of the individual spices.
Try ragout, a thick, seasoned stew, served over pasta for a satisfying dinner.
This saucy lamb-and-vegetable stir-fry has all the flavors of French stew, but is ready in 30 minutes.
Lamb, carrots and celery lend their flavors to the lentils for this low-fat soup recipe.
Nothing is more Irish than rich, flavorful, Irish stew full of carrots, potatoes, and lamb. Don't wait until St. Patrick's Day dinner to make this dish.
A trio of meats--lamb, Italian sausage, and ham--make this tomato and bean stew filling and satisfying.
Winter vegetables such as butternut squash, parsnips, and sweet potatoes make this lamb dish extra hearty.
Not your Irish grandmother's stew, this version was inspired by ingredients commonly used in the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb instead of lamb stew meat. Serve with toasted focaccia and a tossed salad.
This easy recipe bakes in the oven, freeing you to tend to other matters. A dollop of tangy yogurt enhances the mellow flavor of the stew.
This famous lamb-and-potato stew topped with a dollop of mint sour cream fortified the Irish immigrants of Boston and was adopted by New England as its own.
Lamb stew is Irish penicillin: a rich stew full of potatoes, leeks and carrots that'll cure whatever ails you. In traditional fashion, nothing here is browned first, just all stewed together. To keep it healthy make sure to trim the lamb of any visible fat before you cook it.
Spring lamb is the meat of the season. And one of the best expressions of boldy flavored meat is the tender lamb stew, with a world of variations. So we put together an international blend of recipes that's sure to delight the taste buds of any stew lover, from a classic Irish stew to a French ragout to a fragrant and warming Middle Eastern combo.
Not your Irish grandmother's stew, this version was inspired by flavors from the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb.