Tender chunks of lamb come together with carrots and potatoes in this rich, hearty lamb stew recipe. Serve it as a one-pot meal with crusty bread, or double down on comfort by ladling the stew over polenta or mashed potatoes.
In a large pot or Dutch oven, brown meat in 1 Tablespoon pf oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots, and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth (or water), salt, pepper and lamb; bring to a boil.
Remove from the heat. Cover and bake in a Dutch oven or pan covered with tinfoil at 350°F for 50-60 minutes or until meat and vegetables are tender.
With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside.
In the pot or Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through. Serve.
Notes
If making a halal meal, be sure that the meat and broth (if using) is certified halal. Use salted butter, or if using unsalted butter, be sure that it is also certified halal.