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Sweet Potato and Lamb Stew Recipe

Sweet Potato and Lamb Stew Recipe

Ingredients

  • 1 pound boneless lamb chuck roast, cut into approximately 1-inch cubes, preferably grass-fed lamb like Lava Lake
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 onion, halved and sliced paper thin
  • 3 carrots, peeled, chopped into 1-inch pieces
  • 3 stalks celery, chopped into 1-inch pieces
  • 2 quarts homemade or store-bought low-sodium chicken stock
  • Handful of fresh thyme
  • 2 bay leaves
  • 2 medium-sized sweet potatoes or yams, cut into approximately 1-inch cubes

Directions

Leave the meat out for approximately 10-15 minutes if removing directly from the refrigerator. This will help ensure even cooking. Season with salt and pepper.

Meanwhile, heat the oil over high heat in a 6-8 quart stockpot until almost smoking. Add the cubes of meat, making sure not to crowd the pan. Do not move the meat for several minutes in order to allow a crust to form.

With a pair of tongs, turn each piece of meat over to brown the other side. Allow to cook for several minutes, and then remove the meat to a bowl and reserve.

To the fat in the pot, add the onion, carrot, and celery. Lower the heat to medium-low and allow to sweat for 10 minutes, or until the onions are caramelized. Using a wooden spoon, scrape up all the brown bits at the bottom of the pot. Season with salt and pepper. Stir occasionally.

Add the meat back into the pot along with any accumulated juices. Add the chicken stock and bring to a simmer. Add the bay leaf and thyme and simmer gently for about 1 hour.

Add the sweet potatoes. Taste and adjust seasoning if necessary. Cook for another 25-30 minutes or until the sweet potatoes are tender. Serve immediately.


  • 3 to 4 pounds leg of lamb cut into 1-inch cubes
  • 2 to 3 tablespoons all-purpose flour for dredging
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 8 ounces fresh mushrooms, sliced
  • 2 cloves garlic, smashed & minced
  • 2 cups water
  • 1 cup​ chicken broth, homemade or low-sodium
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon thyme, crushed
  • 1/4 teaspoon pepper
  • 4 medium potatoes, red, new, or round white, quartered
  • 12 to 16 ounces fresh or frozen small white onions or pearl onions, peeled
  • 1 cup frozen peas, optional
  • 1 cup milk
  • 1/3 cup flour

Toss the lamb cubes with a few tablespoons of flour shake off excess.

Melt the butter with the vegetable oil in a large Dutch oven or stockpot over medium heat. Add the floured lamb cubes and cook until browned on all sides, stirring and turning frequently.

Remove the meat and add the mushrooms to the drippings. Cook until the mushrooms are golden brown and tender, stirring frequently. Add the garlic and cook for 1 minute longer.

Add the lamb cubes back to the pot along with the water, broth, 1 teaspoon of salt, thyme, and pepper cover and simmer for 1 hour. Skim off any fat on the surface.

Add the potatoes and onion cover and simmer until vegetables are tender, about 15 to 20 minutes.

Add peas, if using, and simmer for 5 more minutes.

Combine the milk and 1/3 cup of flour in a cup or small bowl whisk until smooth. Add the mixture to the simmering stew and cook for about 1 to 2 minutes longer, or until thickened.


Braised lamb with sweet potato recipe

A hearty stew, this is full of flavour and perfect for feeding a crowd. If you need to feed an extra person, just add another can of drained beans.

Tip: the recipe can be made up to two days ahead up to the end of step three. Reheat, then add the beans and potatoes and proceed with the rest of the steps.

Ingredients

  • 2 tbsp sunflower oil
  • 1 kg lamb neck fillet, diced
  • 2 large onions, sliced
  • 4 celery sticks, sliced
  • 1 garlic clove, crushed
  • 1 tbsp cumin powder
  • 1 tbsp medium curry powder
  • 450 ml lamb or beef stock
  • 1 x 400g (14oz) tin of chopped tomatoes
  • 1 tbsp sun-dried tomato purée or paste
  • 2 tbsp mango chutney
  • 1 x 400g (14oz) tin of haricot beans, drained and rinsed
  • 2 sweet potatoes, peeled and sliced into 2cm (3/4in) cubes
  • 1 pinch each of salt and freshly ground black pepper
  • 2 tbsp sunflower oil
  • 2.2 lbs lamb neck fillet, diced
  • 2 large onions, sliced
  • 4 celery sticks, sliced
  • 1 garlic clove, crushed
  • 1 tbsp cumin powder
  • 1 tbsp medium curry powder
  • 15.8 fl oz lamb or beef stock
  • 1 x 400g (14oz) tin of chopped tomatoes
  • 1 tbsp sun-dried tomato purée or paste
  • 2 tbsp mango chutney
  • 1 x 400g (14oz) tin of haricot beans, drained and rinsed
  • 2 sweet potatoes, peeled and sliced into 2cm (3/4in) cubes
  • 1 pinch each of salt and freshly ground black pepper
  • 2 tbsp sunflower oil
  • 2.2 lbs lamb neck fillet, diced
  • 2 large onions, sliced
  • 4 celery sticks, sliced
  • 1 garlic clove, crushed
  • 1 tbsp cumin powder
  • 1 tbsp medium curry powder
  • 1.9 cups lamb or beef stock
  • 1 x 400g (14oz) tin of chopped tomatoes
  • 1 tbsp sun-dried tomato purée or paste
  • 2 tbsp mango chutney
  • 1 x 400g (14oz) tin of haricot beans, drained and rinsed
  • 2 sweet potatoes, peeled and sliced into 2cm (3/4in) cubes
  • 1 pinch each of salt and freshly ground black pepper

Details

  • Cuisine: British
  • Recipe Type: Lamb
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 135 mins
  • Serves: 6

Step-by-step

  1. You will need a large deep frying pan or sauté pan with a lid, or a flameproof and ovenproof casserole dish. Preheat the oven to 160°C/140°C fan/325°F/gas mark 3.
  2. Heat a tablespoon of the oil in the pan. Quickly fry the lamb over a high heat until golden brown all over &ndash you may need to do this in batches so as not to overcrowd the pan. Remove each batch with a slotted spoon and set aside.
  3. Add the remaining oil to the same pan and fry the onions, celery and garlic for a few minutes. Add the spices and fry for another 30 seconds, stirring. Add the stock, tomatoes, tomato purée or paste and the mango chutney.
  4. Bring to the boil, stirring, then add the lamb and season with salt and pepper. Stir for a few minutes, then cover the pan with a lid and transfer to the oven for about an hour.
  5. Put the pan back on the hob and add the beans and sweet potatoes. Bring everything back up to the boil, then cover the pan again and return to the oven.
  6. Continue to simmer for a further 45 minutes or until the lamb is tender and the potatoes are just cooked but still holding their shape. Check the seasoning and serve piping hot.

This recipe is from Simple Comforts by Mary Berry (BBC Books, £26). Photography by Laura Edwards.

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Instructions

1. You will need a large deep frying pan or sauté pan with a lid or a flameproof and ovenproof casserole dish. Preheat the oven to 160°C/140°C fan/Gas 3.

2. Heat a tablespoon of the oil in the pan. Quickly fry the lamb over a high heat, until golden brown all over – you may need to do this in batches so as not to overcrowd the pan. Remove each batch with a slotted spoon and set aside.

3. Add the remaining oil to the same pan and fry the onions, celery and garlic for a few minutes. Add the spices and fry for another 30 seconds, stirring. Add the stock, tomatoes, tomato purée or paste and the mango chutney. Bring to the boil, stirring, then add the lamb and season with salt and pepper. Stir for a few minutes, then cover the pan with a lid and transfer to the oven for about an hour.

4. Put the pan back on the hob and add the beans and sweet potatoes. Bring everything back up to the boil, then cover the pan again and return to the oven. Continue to simmer for a further 45 minutes or until the lamb is tender and the potatoes are just cooked but still holding their shape. Check the seasoning and serve piping hot.

Prepare ahead: Can be made up to 2 days ahead up to the end of step 3. Reheat, then add the beans and potatoes and proceed as above.


Instant Pot Lamb and Sweet Potato Stew

The Instant Pot is a perfect appliance for stew, coaxing flavor and tenderness out of meat and vegetables in a short amount of time. Instead of the typical beef and white potato stew, this recipe uses lamb and sweet potatoes, plus a bunch of spices, for a richly flavorful and comforting meal.

The sweetness of the potatoes is perfect with the slightly gamey flavor of lamb. After a short time in the Instant Pot, both the meat and sweet potatoes melt in your mouth like butter. Cinnamon, coriander, cumin, garlic and ginger all punch up the flavor but don’t overwhelm the dish.

This lamb and sweet potato stew doesn’t need anything more to be a full meal. However, roasted cauliflower and sautéed greens are nice sides.

Time in the Kitchen: 1 hour

Servings: 4

Ingredients

  • 1 tablespoon coconut oil (15 ml)
  • 1 1/2 pounds (680 g) lamb shoulder, cut into 2-inch (5 cm) pieces
  • 1 ½ teaspoons salt (7. 5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 1 teaspoon cumin (5 ml)
  • 2 teaspoons ground coriander (10 ml)
  • 1 onion, roughly chopped
  • 4 garlic cloves, sliced
  • 2 inches (5 cm) ginger root, peeled and finely chopped
  • 1 tablespoon tomato paste (15 ml)
  • 1 cup bone broth (240 ml)
  • 1 cinnamon stick
  • 2 sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
  • Optional: 1/4 teaspoon saffron threads, crumbled (1.2 ml)
  • Cilantro or parsley for garnish

Instructions

In a small bowl, mix together salt, pepper, cumin and coriander. Rub spice mixture all over the lamb. Let the seasoned lamb sit out while you chop and prep the other ingredients.

Press the “sauté” button on the Instant Pot. Add coconut oil. When oil is hot, add lamb in two separate batches and brown on all sides, then remove from the Instant Pot and set aside.

Lower the sauté heat and add onion (add more coconut oil if the pot seems dry). S auté 3 to 5 minutes until onion is translucent. Add garlic, ginger and tomato paste. S auté about 1 minute, mixing constantly.

Add bone broth and cinnamon stick. Add meat back to the pot. Seal and cook at high pressure for 25 minutes.

Let the pressure release/vent naturally. Open the lid and add the sweet potatoes (and saffron, if using).

Cook under high pressure for 10 minutes. This time, activate the quick release the valve.


Recipe Summary

  • 2 tablespoons vegetable oil
  • 1 pound lamb stew meat, cubed
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 2 cups peeled, seeded, and sliced butternut squash
  • 1 cup peeled, sliced parsnips
  • 1 cup peeled, chopped sweet potatoes
  • 1 cup sliced celery
  • 1 medium onion, thinly sliced
  • ½ cup sour cream
  • 3 tablespoons all-purpose flour

Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes.

Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender.

In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture.

Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.


How to make Instant Pot Lamb Stew

  • Brown: Use the sauté function of the IP to cook the bacon first, set aside after. Then, season the meat and cook it until brown and set aside.
  • Deglaze: Using some red wine and a wooden spot deglaze the pot.
  • Add: Then, saute the onion and garlic and add in the rest of the ingredients, including the lamb meat and the bacon.
  • Cook: Set it to cook for 30 minutes followed by a 10-minute natural pressure release.
  • Serve: Then, garnish with fresh parsley and serve warm.

Recipe Variation

Here are some suggestions:

  • Use the Guinness stout beer instead of red wine. You can follow this IP Guinness Beef Stew recipe and just substitute the meat with lamb.
  • If you choose not to do this in the IP, you can go to this link for the stovetop version.
  • Stews taste great when all the flavors are extracted as it is in this slow cooker version.

What to Serve with Instant Pot Lamb Stew

It is best served over mashed potatoes or with some beer bread. You can serve it with white rice, brown rice, or quinoa.


Lamb, Sweet Potato and Mushroom Stew

Much of the country is currently in the deep freeze which means one thing, we all need hearty comfort food. And let me tell you, this lamb, sweet potato and mushroom stew fits that bill perfectly. It&rsquos rich and hearty and soooo full of flavor. And the great thing is, it&rsquos comfort food you can feel good about eating. It&rsquos packed with veggies and is gluten free.

This stew is not difficult to make, but it does take some time, so it&rsquos a perfect dish to make on a lazy Sunday afternoon. After you chop and sauté the lamb and veggies, the stew needs a good long simmer. This allows the deep, rich flavor to develop and the lamb to become fall-apart tender. While it simmers, you can curl up under a blanket and wait for the delicious aroma fill your house.

To keep this gluten free, I used garbanzo bean flour (because it&rsquos what I had on hand) and it worked really well to thicken the stew. If you have another gluten free flour on hand, feel free to use that or, if you&rsquore not worried the stew being gluten free, feel free to use regular flour.


Fancy (But Easy) Roasted Lamb Steaks with Sweet Potatoes

You don’t have to wait for the weekend to have lamb steaks. Since the lamb and veggies bake in the same pan, you get both a main and side dish in one go, making for a simple recipe you can whip up even on a busy weekday.

Fragrant seared lamb steaks and roasted sweet potatoes create a sweet and savory recipe that’s ready in under 35 minutes. For the rub, all you need is fresh rosemary, thyme and garlic to complement the rich flavor of the meat. Lamb is already a tender cut of meat that requires minimal cooking. The quickest and tastiest method is to double cook the lamb steaks.

First, sear the steaks on medium-high heat for 2-3 minutes before roasting with the vegetables for another 5-8 minutes. Note: This way you can build the seared, caramelized flavor and texture on the outside first, then finish cooking the meat in the oven until it reaches your desired doneness.

For the side dish, it doesn’t get much easier than these sweet potatoes and red onions. Roasting caramelizes the veggies, bringing out their naturally sweet flavor. To start, simply cut the sweet potatoes into thick slices and cut the red onions into wedges. From there, just toss everything with thyme, rosemary, salt, pepper and extra virgin olive oil.

Bake the veggies for 25 minutes, before adding the lamb steaks, then continue baking for a few more minutes. By the way, yes, both the lamb and veggies use the same common herbs and spices. So you probably already have everything in your pantry to make this mouthwatering meal!

This recipe is perfect as a fancy (but easy) dish when doubled, or an easy weeknight meal. Leftovers can be kept refrigerated in an airtight container for up to 3 days.

Tip: If you cut and prep the veggies the day before, you can save even more time when making this dish!


Lamb and Potatoes Stew

Posted By Savita

Last week had been quiet exciting! I shared few of my favorite breads, curries, and salad with you all! I am still enjoying a piece of Hawaiian Sweet Dinner Roll while typing this post.

This week, I want to dedicate to some warm and comforting stews, lite breads, plus a little bit of festivity which is MUST in fall season and approaching festivals! I am also excited to announce the first GIVEAWAY for this season this week. So keep an eye and don't forget to participate!

Here is week's first comforting Lamb and Potatoes Stew. This is one of my favorite stew early fall-winter season. Vishal loves anything but lamb and no-doubt potatoes are welcome anytime too.

This stew is invention of my lazy cooking style. no-no, don't get me wrong, I can cook for hours when it is for Vishal or a guest or family, I am just lazy for myself. If I have an option, I won't lift a hand to cook for myself. Last week, I had very less amount of lamb in fridge and had totally no clue. what to cook for dinner. and (as usual), I wanted to keep it simple. Even though I was not in mood to eat meat, I wanted to finish the lamb before we head for grocery over the weekend.

Hence, I decided to kill-two-birds-with-one-stone. Even when I don't eat meat, I don't mind eating vegetables cooked in same pot with meat. I made this delicious one-pot lamb stew for Vishal, thereby finished lamb (mission 1 is DONE), and added sweet peppers to serve me - the lazy-diet-freak-myself (mission 2 is DONE). End result was a flavorful lamb stew with comforting slow-cooked, broth rich, and flavored potatoes, and broth-soaking sweet peppers with bite of brine-y olives here-and-there.

In other words, it was a "lamb and potatoes stew" for Vishal (since he will not eat peppers/or any veggies I add to this stew. When there is meat, there should be no veggie-stuff for him. ), AND "potatoes and peppers stew" for me since I not wanted to cook for me separately.

Recipe steps pictures show about 1/2 pound of lamb. I have upgraded the recipe ingredients to share 4 serving lamb stew with you. This stew recipe is very forgiving. Feel free to reduce amount of lamb, and/or increase veggies to fit your taste and style. If I had 1 lb lamb, I would have frozen 2 servings of stew to serve later. Spices and Yogurt marinated lamb, and olives define the flavor-profile of this Mediterranean-inspired stew. You can change meat or veggies per your choice, but, I highly recommend using marinade and olives for this stew.

I made fresh Pita Bread to compliment Mediterranean flavors, will share recipe with you in a day or two. If you end up making lamb stew before I add recipe, feel free to bring store-bought pita bread or chose a bread from suggestions below.

Paleo Notes: Skip sugar and white wine for paleo version. And also marinate lamb in lemon juice instead of yogurt.


Irish Lamb and Potato Stew

This recipe for Irish Lamb and Potato Stew is so simple but so insanely delicious. Not to mention, it&rsquos warm and comforting and will make you feel all fuzzy inside during the cold winter weather. It&rsquos cooked in a dutch oven, first on the stovetop then baked, making the lamb super tender. Sweet potatoes and dark beer are added, giving it amazing depth of flavor, with only a little fresh thyme added as seasoning in addition to salt and pepper. And it&rsquos easily adaptable to be gluten-free/paleo/whole30. AND it&rsquos freezable and a great make-ahead meal.

This is the ultimate winter stew and you CANNOT live without it.

I can&rsquot get over how delicious the broth is in this recipe. I used a mixture of half beef broth and half dark beer. I&rsquove never cooked with dark beer before, and the result was way better than expected. Stout is my favorite kind of beer to start with- it&rsquos smooth and rich and velvety and has a warming flavor that&rsquos great in cold weather. It gave the broth base the same kind of delicious flavors, making it much more complex than it would have been with just beef broth.

The flavor of the lamb also infuses into every bite. It&rsquos browned (in batches, to get a good sear and color) before the other ingredients are added, and every browned bit left behind infuses into the stew. Lamb is my favorite kind of meat. Probably because I&rsquom half Greek- it&rsquos in my blood. I love the flavor of the meat and the flavor of its fat that seeps into the every bite of the stew and gets absorbed by the potatoes. Yum yum yum. Absolutely delicious.

Now. If you are looking for a gluten-free, paleo, or whole30 compliant version of the stew, you&rsquoll have to omit the beer. But don&rsquot worry- it will still be super tasty! Just use all beef broth, or even chicken broth, instead. And if you&rsquore reading this post being like &ldquolamb is great and all, but I don&rsquot have piles of money to spend on it,&rdquo I hear you. Feel free to use beef stew meat instead!

A lot of stew recipes use flour as a thickener for the broth. I didn&rsquot find that to be necessary for this recipe. Traditional Irish lamb stews don&rsquot have sweet potatoes, but I added them for a few reasons. First, sweet potatoes are packed with nutrients and I wanted to bulk up this recipe with more vegetables, so I could use less meat (and save some moolah). Second, they have a slightly sweet flavor, which helped balance everything out and made the recipe so satisfying since it hit every taste. I almost always find that if I eat sweet potatoes as part of my meal, I rarely want dessert or anything sweet after.

Finally, the sweet potatoes cook faster than the carrots and potatoes, which means their texture was a lot softer in the end. This caused them to disintegrate slightly into the stew, acting as a thickener. The more you stir it, the thicker it will become (but also the fewer large pieces of sweet potato you&rsquoll have- so be careful!).

You can certainly use flour to thicken this if you want, or even add some pre-mashed potatoes (of the sweet or white variety) to the stew.

I used my trusty Cuisinart Oval Dutch Oven for this. I love the color, and I also love the price. It&rsquos a much more affordable alternative to more expensive brands, with the same result. The oval shape is great for roasting a whole chicken.

If you don&rsquot have a dutch oven, you can definitely make this in any large pot on your stovetop- just simmer for an hour or so instead of baking.

If you like this recipe, check out this Chicken, Sweet Potato, and Black Bean stew&ndash another hearty, nutrient-packed, warming meal.


Watch the video: Τι έκπληξη με περιμένει σύντομα ; #8# (December 2021).