Lamb stew is a very hearty and delicious food. This version is flavor packed with flavors of the Mediterranean. It’s cooked to perfection in fresh tomatoes. Melt in your mouth is an understatement. For this recipe I used boneless leg of lamb but you can substitute lamb shoulder. Either type of meat when cooked low and slow will come out fork tender. I like to serve this entree with my Creamy Polenta | with sweet peas and scallions. Mash potatoes work well too. I hope you will make this recipe and enjoy it as much as we do. Happy Cooking!
Lamb Stew | Mediterranean
This lamb stew has the most amazing flavor. The meat is melt in your mouth tender. This dish works well for dinner or for a holiday spread.
FOR THE LAMB:
- 4 pounds boneless leg of lamb cut into bite size chunks
- 3 teaspoons sea salt or kosher. adjust for your diet
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
FOR THE STEW:
- 2 small onions chopped, diced or sliced
- 1 green bell pepper seeded and diced
- 1 red bell pepper seeded and diced
- 1 yellow bell pepper seeded and diced
- 6 cups fresh tomatoes diced (vine ripen or plum) about 8 to 10 tomatoes
- 1/2 cup fresh cilantro chopped
- 1 tablespoon fresh mint chopped
- 1 tablespoon garlic crushed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 2 teaspoons granluated sugar
Optional: Wash the meat and dry well with paper towel.
Mix together the salt and black pepper. Reserve 1 teaspoon for cooking the vegetables.
Season the lamb chunks with the remaining salt and pepper mixture.
In a large sauté pan, heat 2 tablespoons olive oil over medium heat.
Cook the lamb chunks in two batches. Turn up the heat to high once the meat is added. Cook each batch about 4 minutes per batch until meat is lightly brown. Transfer meat to a bowl. Turn down the heat to medium.
Saute the peppers and onions. Stir. Add garlic. Season with a pinch of the reserved salt and pepper. Stir and cook for 2 minutes.
Add the cinnamon, allspice and nutmeg. Stir and cook 30 to 60 seconds.
Add in tomatoes and season with the remaining salt and pepper. Add in sugar and cilantro. Turn up heat to high. Mix and cook 5 to 6 minutes until tomatoes starts to break down.
Add back the browned lamb. Add the chopped mint. Mix. Cover and lower heat to medium low or low. Simmer until fork tender and sauce thickens. About 1 1/2 to 2 hours.
Transfer to a serving bowl. Garnish with cilantro if preferred.
Serve and enjoy. I served this with my Creamy Sweet Peas Polenta. Link in notes below.