Lamb and Sweet Potato Stew

By • November 3, 2011 • 8 Comments



Author Notes: When the first chilly nights blow into Texas I am, naturally, driven to start stewing and roasting and baking ... lamb is often my protein of choice regardless of the season or weather. Here it is stewed in a slightly sweet, mildly smoky and most assuredly rich mix of good stuffaargersi

Serves 4

  • 1/2 teaspoon whole cumin
  • 1/2 teaspoon whole white peppercorn
  • 1/2 teaspoon smoked sweet paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt, plus more
  • 1 pound cubed lamb (leg or shoulder will work - mine was just labeled "all natural lamb for stew")
  • 1 tablespoon olive oil
  • 2 cups peeled cubed sweet potato - about 1/2"
  • 1 cup diced onion
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1 cup chicken broth
  • 6 prunes - quartered
  • zest from a lemon and an orange
  1. Toast the spices over medium high heat - do the whole spices first for a minute or so, then add the ground ones, cinnamon last. It should smell pretty fanatastic. Put them in a grinder or mortar and pestle (I use the latter) and bash up the whole spices.
  2. Toss the cubed lamb with a teaspoon of salt and the spices.
  3. Heat the oil in your stew pot. Add the lamb and let it brown for several minutes. Push it aside and add the onion, and cook for a few more minutes until it starts to soften. Don't be alarmed by the fat and oil - you want that, trust me. Push that all to the sides and add the tomato paste. Stir to coat and cook it all until the tomato is caramelized - follow your nose, it will all smell deep and rich and not at all raw.
  4. Now add the wine and broth and bring it to a simmer, then add the sweet potato. Simmer until the potatoes are tender, then taste and adjust the salt. At this point you can stop and let it all hang out on the stove if you aren't ready for dinner - it will just get better.
  5. Add the prunes to the simmering mixture. Zest in half the lemon and half the orange, stir, and taste - decide if you want more lemon and orange. I did. This is a sweet-ish stew, so serve with lemon wedges, and some good bread. And wine.

Comments (8) Questions (0)

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Cakes

over 2 years ago Bevi

And the best part is I made a lamb soup with the leftovers. I froze what I didn't eat for some future
lambaganza.

Nog

over 2 years ago Niknud

Just wonderful. I too love lamb. In a boarderline obsessive way, frankly. Lamb burgers, lamb stew, lamb chops, lamb kebobs. What do you think about subbing out apricots for prunes and regular pots for sweet ones? (inventory of my pantry is running through my noggin) Trying to avoid the pre-snow storm shopping fiasco.....

Cakes

over 2 years ago Bevi

I don't think you can go wrong. The spice rub really pulls it all together. The sweet flavor of dried fruit will come through, and the zest just zings it. It's a great recipe that I think can hold together with substitutions.

036

over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

Just saw this - I think really any dried fruit that you love is fine. I am making it again tonight!

Cakes

over 2 years ago Bevi

This is nice - do you think I could use lamb loin chops instead of stew meat? I have a hoard of them from Costco.

036

over 2 years ago aargersi

Abbie is a trusted source on General Cooking.

Absolutely Bevi! In fact they would probably be better - then you get to use the bones for lamb stock - bonus! I let mine sit then heated it back up and it was a bit thick, so I added more red wine ...

Cakes

over 2 years ago Bevi

Then Sunday Dinner it is! Thanks for the bailout! I'm incredibly excited - will report back!

Cakes

over 2 years ago Bevi

We had the lamb stew for dinner tonight and it was lovely. The spice rub perfumed the stew perfectly. I added a little extra wine, and served with a salad and bread. I wish I had made 8 chops instead of 4, but next time I will know better. While the stew was cooking, I stayed in the kitchen to indulge in the aromas that were blending together. I took your advice and let it sit, and then reheated and added the prunes and zest. This is a great recipe - thanks for sharing!