When it comes to comforting and satisfying meals, few dishes rival the heartiness of a classic lamb stew. Bursting with rich flavors and wholesome ingredients, this culinary masterpiece is a celebration of warmth and tradition. In this recipe, we’ll show you how to create a delectable lamb stew using succulent lamb shoulder chops, tender carrots, creamy potatoes, and sweet peas – a combination that promises to please your taste buds with every spoonful.
A bowl of lamb stew, brimming with succulent lamb shoulder chops is a true delight that brings comfort and satisfaction with every spoonful. Perfect for gatherings, family meals, or to warm your soul on a cold day, this classic lamb stew will surely become a beloved favorite at your table. So, gather your ingredients, let the aroma fill your kitchen, and enjoy this heartwarming dish all year round.
- 3 lbs lamb shoulder chops bone-in, cut into chucks
- 1/2 cup all purpose flour seasoned with salt and black pepper
- 3 tbsp Vegetable oil
- 1 large Onion peeled and quartered
- 1 garlic clove minced
- 1 1/2 lbs Roma tomatoes blended
- 2 Jalapeno Pepper whole
- 3 large Carrots peeled and sliced into thick rounds
- 5 Yukon Gold potatoes quartered (halved if the potatoes are small)
- 1 Cup frozen peas
- 2 bay leaves
- 1/2 Cup chicken broth
- Salt and Black pepper to taste
- Season the lamb shoulder chops with salt, pepper and set aside for 15 minutes, just to take the chill off the meat.
- Combine flour with salt and pepper. Dredge seasoned chops in flour and shake off all excess flour.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Add the seasoned lamb shoulder chops and sear them on all sides until they develop a golden-brown crust. Remove the lamb from the pot and set it aside.
- In the same pot, add 1 tablespoon of oil, sauté the quartered onions and whole jalapeno pepper until the onions become translucent and the jalapeno begins to char, about 4 minutes. Add the minced garlic and continue cooking for another minute. Add blended tomatoes and bay leaf allowing the aromas to infuse the dish.
- Return the seared lamb shoulder chops to the pot. Pour in the chicken broth . Bring the mixture to a gentle boil, cover then reduce the heat to low and let it simmer for about 1 hour or until the lamb becomes tender and begins to pull away from the bone.
- Add the sliced carrots and diced potatoes to the stew. Continue simmering until the vegetables are soft and fully cooked, approximately 20-25 minutes.
- Finally, stir in the frozen peas and let them cook for an additional 5 minutes until they are heated through.
- Adjust the seasoning to taste with salt and pepper if needed.