Ingredients
Scale
- 2 lbs (900g) lamb shoulder, cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup dried plums (prunes)
- 3 carrots, sliced
- 2 potatoes, diced
- 4 cups beef or vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt (to taste)
- ½ tsp black pepper
- Optional: fresh herbs (parsley or thyme) for garnish
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add lamb chunks, season with salt and pepper, and brown on all sides for about 5-7 minutes. Remove and set aside.
- In the same pot, sauté chopped onions and minced garlic until fragrant and translucent.
- Return the lamb to the pot, add dried plums, carrots, potatoes, dried thyme, and broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours until lamb is tender.
- Adjust seasonings to taste. Garnish with fresh herbs if desired and serve hot.
Notes
- This stew can be made ahead and stored in airtight containers for up to 3 days in the refrigerator.
- For longer storage, freeze in portions using airtight containers or freezer bags.
- To enhance flavor, consider adding spices like cinnamon or star anise during simmering.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Capitol-inspired
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg