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I've been perfecting this creamy lamb stew for years, and it's become a family favorite. Trust me, once you try it, you'll be hooked. Rich, hearty, and bursting with flavor, this stew transforms simple ingredients into something extraordinary. Tender chunks of lamb melt in your mouth, while carrots and potatoes add substance. A touch of heavy cream elevates everything, creating a luxurious texture you'll crave. Perfect for chilly evenings or impressing dinner guests, this recipe never disappoints. Let's dive in and create some magic!
Ingredients for Creamy Lamb Stew
- Lamb shoulder: Tender and flavorful meat that adds richness and depth to the stew, creating a hearty and satisfying dish.
- Olive oil: Provides a rich base for cooking the lamb and vegetables, enhancing flavors and adding a subtle fruity note.
- Onion: Adds sweetness and depth to the stew, creating a flavorful base and enhancing the overall taste of the dish.
- Garlic: Infuses the stew with a delicious aroma and adds a robust flavor that complements the lamb and vegetables.
- Carrots: Bring a natural sweetness and vibrant color to the stew, adding a subtle earthiness and texture to the dish.
- Potatoes: Add a comforting and hearty element to the stew, helping to thicken the broth and provide a satisfying bite.
- Heavy cream: Creates a creamy and luscious texture in the stew, adding richness and a velvety smoothness to the dish.
- Beef broth: Infuses the stew with a savory depth of flavor, enhancing the overall taste and providing a rich base for the dish.
- Parsley: Adds a fresh and herbaceous flavor to the stew, brightening up the dish and providing a pop of color.
Read more: Tunisian Lamb Stew Recipe
Essential Tools for Making This Delicious Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the lamb, onions, garlic, carrots, and potatoes into the required sizes.
Creamy Lamb Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Lamb shoulder, cubed
- 2 tbsp Olive oil
- 1 Large onion, chopped
- 3 cloves Garlic, minced
- 2 cups Carrots, sliced
- 2 cups Potatoes, cubed
- 1 cup Heavy cream
- 2 cups Beef broth
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
Read more: Leftover Lamb Stew
Instructions:
- 1. Heat the olive oil in a large pot over medium heat.
- 2. Add the lamb and cook until browned on all sides.
- 3. Remove the lamb and set aside.
- 4. In the same pot, add the onion and garlic, and cook until softened.
- 5. Add the carrots and potatoes, and cook for another 5 minutes.
- 6. Return the lamb to the pot, add the beef broth, and bring to a boil.
- 7. Reduce the heat, cover, and simmer for 1.5 hours.
- 8. Stir in the heavy cream, salt, and pepper, and cook for another 10 minutes.
- 9. Garnish with fresh parsley before serving.
Notes:
Nutrition value:
Keywords:
Read more: South African Lamb Stew Recipe
Tips for Making Creamy Lamb Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed and let it cool to room temperature.
- Store it in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop before serving.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Label with the date and freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating.
Adding a splash of red wine vinegar to this creamy lamb stew will enhance the flavors and give it a subtle tangy kick.
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