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Lamb Stew

Lamb Stew

Lamb Stew
Lamb Stew
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Lamb Stew
  • 2-3 lbs. stewing lamb meat
  • 1 ½ lbs. Yukon gold potatoes
  • 1 Vidalia onion, chopped
  • 1-2 jalapeno peppers, seeded and minced
  • 1-2 saffron threads
  • 1-2 c. beef broth
  • ½ c. chopped fresh parsley
  • 1 T. olive oil
  • 2 oz. butter
  • Salt and pepper to taste
  1. Wash and dice potatoes, (you can peel if you like), place in cold water to keep from discoloring.
  2. In a pan heat olive oil land 1 oz. of butter, saute the onion and add meat. Season with salt, pepper, add saffron and jalapeno.
  3. When meat is browned, add a ladle of hot broth. Cover and continue cooking over medium heat for 30 minutes. Check occasionally and stir.
  4. Half way through cooking time, add potatoes, parsley and rest of butter. Season and add more broth if needed.
  5. The mixture should thicken as it cooks.
  6. Serve hot.

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