Fireside Lamb Stew Recipe

Name: Fireside Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 large onion, grated; 2 tablespoons finely minced garlic; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; Salt and pepper, to taste; 3 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces; 2 1/2 cups defatted chicken broth; 1 dried ancho chili, stem and seeds removed; 4 carrots, peeled, halved lengthwise and cut into 1-inch pieces; Zest of 1 orange, in wide strips; 2 cups cubed (1 inch) butternut squash; 2 roasted red bell peppers , cut into 1-inch pieces; 1/2 cup dried apricot halves; 2 tablespoons chopped fresh cilantro leaves

Servings: persons

1/4 cup olive oil
1 large onion, grated
2 tablespoons finely minced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
3 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces
2 1/2 cups defatted chicken broth
1 dried ancho chili, stem and seeds removed
4 carrots, peeled, halved lengthwise and cut into 1-inch pieces
Zest of 1 orange, in wide strips
2 cups cubed (1 inch) butternut squash
2 roasted red bell peppers , cut into 1-inch pieces
1/2 cup dried apricot halves
2 tablespoons chopped fresh cilantro leaves

1
1.
2
Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt, and pepper in a large, heavy pot.
3
Stir well, then add the meat.
4
Toss the meat with the spice mixture to coat it well.
5
2.
6
Add the broth, ancho chili, carrots, orange zest, and butternut squash.
7
Bring to a boil over high heat.
8
Then reduce the heat and simmer gently, partially covered, over medium heat for 30 minutes.
9
Add the roasted peppers and dried apricots; cook, partially covered, until the lamb and vegetables are tender, about 30 minutes more.
10
Remove and discard the chili and orange zest.
11
Sprinkle with cilantro and serve immediately.

2280

kcal

Calories

185

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup olive oil, 1 large onion, grated, 2 tablespoons finely minced garlic, 1 teaspoon chili powder, and more.

Yes, Fireside Lamb Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fireside Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions