Lamb Stew With Saffron Recipe

Name: Lamb Stew With Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon saffron thread; 4 cloves; 8 black peppercorns; 1/2 teaspoon ground cinnamon; 4 garlic cloves, crushed; 2 tablespoons flat leaf parsley, roughly chopped; 6 tablespoons extra-virgin olive oil; 1 1/2 kg leg of lamb, cut into 4cm chunks; 1 green capsicum, deseeded and thickly sliced; 1 yellow capsicum, deseeded and thickly sliced; 2 onions, sliced; 2 carrots, sliced; 2 tomatoes, peeled, deseeded and chopped; 4 potatoes, peeled and cut into chunks; 200 ml dry red wine

Servings: persons

1 teaspoon saffron thread
4 cloves
8 black peppercorns
1/2 teaspoon ground cinnamon
4 garlic cloves, crushed
2 tablespoons flat leaf parsley, roughly chopped
6 tablespoons extra-virgin olive oil
1 1/2 kg leg of lamb, cut into 4cm chunks
1 green capsicum, deseeded and thickly sliced
1 yellow capsicum, deseeded and thickly sliced
2 onions, sliced
2 carrots, sliced
2 tomatoes, peeled, deseeded and chopped
4 potatoes, peeled and cut into chunks
200 ml dry red wine

1
Place saffron threads, cloves, peppercorns, cinnamon, garlic, parsley and 1 tbsp sea salt in a mortar. Pound with a pestle into a rough paste. Transfer to a bowl then add 100ml warm water.
2
Heat oil in a large saucepan or cast-iron casserole dish over medium heat. Fry the lamb in batches for 5-7 minutes or until browned on all sides. Transfer to a large bowl.
3
Fry capsicum, onion and carrot in the saucepan for 10-12 minutes or until softened. Add tomato and cook for 5 minutes.
4
Return the lamb to the saucepan. Add spice-and-water mix and wine, and stir well. Bring mixture to boil, cover and simmer for 1 hour over low heat, adding a little more water if necessary. Add the potato and cook for 30 minutes or until the lamb is tender, the potato is cooked and sauce is thickened. Serve with steamed rice.

1643

kcal

Calories

101

Fat

Carbs

106

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 1 teaspoon saffron thread, 4 cloves, 8 black peppercorns, 1/2 teaspoon ground cinnamon, and more.

Yes, Lamb Stew With Saffron 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!

Lamb Stew With Saffron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions