Authentic Irish Lamb Stew
A rich and aromatic lamb stew brimming with bold spices, tender meat, and vibrant vegetables. This protein-packed, fiber-rich dish is both wholesome and comforting — perfect for cozy dinners or meal prepping. With slow-cooked depth and balanced heat, it’s an everyday stew you’ll want to return to again and again.
Equipment
- 1 large heavy-bottom pot or Dutch oven
- 1 cutting board
- 1 chef’s knife
- 1 food mill or blender (for tomatoes)
- Cheesecloth (for bouquet garni)
- Kitchen twine
Ingredients
- 2 to 3 pounds lamb shoulder cut into 1½-inch cubes
- 2 tablespoons extra virgin olive oil
- 2 yellow onions chopped
- 2 pasilla peppers chopped, stems and seeds removed
- 2 red bell peppers chopped
- 4 cloves garlic minced
- 8 –10 sprigs fresh flat-leaf parsley
- 4 –5 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon hot Hungarian paprika or substitute half sweet paprika, half chili powder
- 1½ teaspoons ground cumin
- Pinch ground cardamom
- 14 ounces canned whole tomatoes puréed or passed through a food mill
- 1½ cups chicken stock gluten-free if desired
- ⅔ cup raisins
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Preparing the Lamb for Maximum Flavor: Begin by patting the lamb shoulder pieces dry with paper towels. Removing excess moisture is key to achieving a rich, deep browning that enhances flavor. Trim excess fat if desired, but leaving some fat ensures tenderness and richness. Cut the lamb into 1½-inch cubes to allow even cooking and optimal absorption of spices during the slow-cooking process.
- Searing Lamb to Lock in Juices: Heat 2 tablespoons of extra virgin olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat until shimmering. Add lamb pieces in small batches to avoid crowding, which can cause steaming instead of browning. Let each batch sear for about 6–8 minutes, turning carefully so each side is deeply caramelized. This process builds a robust flavor base for the stew. Once browned, transfer the lamb to a bowl and set aside.
- Sautéing Aromatics for Depth: In the same pot, reduce heat to medium-high and add the chopped yellow onions, pasilla chiles, and red bell peppers. Stir gently so the vegetables become coated in the remaining lamb juices and oil. Cook for about 5 minutes until they soften and begin to release their natural sweetness. Then add minced garlic and sauté for an additional 1 minute, allowing the garlic to bloom without burning. This step infuses the stew with layered aromatic complexity.
- Crafting the Bouquet Garni: While the aromatics cook, prepare a bouquet garni. Lay out a square of doubled cheesecloth and place the parsley sprigs, thyme sprigs, and bay leaf in the center. Gather the corners together and tie securely with kitchen twine. This herbal bundle will gently infuse the stew with flavor without leaving stray stems in the finished dish.
- Incorporating Spices for Richness: Sprinkle in 1 tablespoon of hot Hungarian paprika, 1½ teaspoons ground cumin, and a pinch of ground cardamom directly over the sautéed vegetables. Stir well for about 1 minute, allowing the spices to toast slightly and release their fragrant oils. This step is crucial for developing the deep, warm flavor profile that makes this stew unique.
- Adding Tomatoes and Building the Base: Add the puréed whole tomatoes (or tomatoes processed through a food mill) to the pot, stirring well to blend with the spiced vegetables. The tomatoes add acidity and richness, balancing the lamb’s savory notes. Let the mixture cook for 2–3 minutes to meld flavors before introducing the lamb back into the pot.
- Layering the Stew with Stock and Sweetness: Pour in 1½ cups of chicken stock, ensuring the lamb and vegetables are just submerged. Stir in ⅔ cup of raisins, which will soften and add gentle sweetness as the stew cooks. This sweet-savory contrast elevates the dish and complements the paprika’s warmth. Add the bouquet garni into the pot at this stage.
- Simmering to Tender Perfection: Bring the stew to a gentle boil over high heat. Once boiling, reduce the heat to low so the stew simmers gently. Cover partially with a lid to allow some evaporation while preserving moisture. Let the stew cook for approximately 3 hours, stirring occasionally. This slow, low heat process ensures the lamb becomes meltingly tender and infused with the deep, layered flavors of the stew.
- Final Seasoning and Adjustments: After the lamb is tender and the sauce has thickened, remove the bouquet garni. Taste the stew and adjust seasoning with kosher salt and freshly ground black pepper according to your preference. This final seasoning step ensures the flavors are balanced and vibrant.
- Serving for Maximum Enjoyment: Serve the stew piping hot over couscous, rice, or gluten-free grains, allowing the rich sauce to soak into the base. Garnish with a sprinkle of fresh parsley if desired. This stew is a meal in itself — hearty, nutritious, and deeply satisfying — perfect for a family dinner or a cozy gathering.
Notes
- For best flavor, choose lamb shoulder with some fat and bone-in pieces if possible. Fat adds richness, and bones contribute extra depth to the stew.
- If using bone-in lamb, remove bones before serving for a cleaner presentation.
- Hot Hungarian paprika provides a distinctive smoky heat; if unavailable, substitute with equal parts sweet paprika and chili powder. Adjust spice levels according to taste.
- Pasilla peppers add a rich flavor without overpowering heat. If unavailable, mild dried chilies or roasted red peppers work well.
- Allowing the stew to simmer slowly over low heat for at least 3 hours ensures the lamb becomes tender and the flavors fully develop.
- Leftovers improve in flavor after sitting overnight as the spices have more time to infuse the meat and sauce.
