Mediterranean-Style Lamb Stew Recipe

Name: Mediterranean-Style Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless lamb, cut into bite-size pieces (leg or shoulder); 4 -6 tablespoons olive oil; 3 medium onions, chopped; 2 tablespoons minced fresh garlic; 2 teaspoons dried red chili pepper flakes (optional or to taste); 1 (5 ounce) can tomato paste; 1 large bay leaf; 1 (28 ounce) can whole tomatoes, undrained; 1 cup dry red wine (can use a little more wine); 1/2 - 3/4 cup currants; 2 tablespoons brown sugar; 2 teaspoons cumin; 1 -2 teaspoon grated orange rind; 1 cinnamon stick; 1/4 cup chopped fresh parsley; salt & fresh ground pepper (to taste)

Servings: persons

3 lbs boneless lamb, cut into bite-size pieces (leg or shoulder)
4 -6 tablespoons olive oil
3 medium onions, chopped
2 tablespoons minced fresh garlic
2 teaspoons dried red chili pepper flakes (optional or to taste)
1 (5 ounce) can tomato paste
1 large bay leaf
1 (28 ounce) can whole tomatoes, undrained
1 cup dry red wine (can use a little more wine)
1/2 - 3/4 cup currants
2 tablespoons brown sugar
2 teaspoons cumin
1 -2 teaspoon grated orange rind
1 cinnamon stick
1/4 cup chopped fresh parsley
salt & fresh ground pepper (to taste)

1
In a food processor or blender process the tomatoes with juice until smooth; set aside.
2
Place the currants in a heat-proof bowl; cover with very hot water and set aside while browning the lamb.
3
Heat oil over medium heat in a large Dutch oven.
4
Season the lamb with salt and ground black pepper; add to the oil and brown on both sides; remove the lamb to a plate or bowl.
5
Add in onions and cook stirring for about 5 minutes adding in the garlic and red chili flakes the last 2 minutes of cooking.
6
Add in tomato paste and bay leaf; cook stirring for 1 minute.
7
Return the lamb with all the juices that have accumulated in the bowl back to the pot.
8
Drain the water from the currants.
9
Add in the pureed tomatoes, currants and all remaining ingredients except the salt and pepper.
10
Bring to a boil stirring over medium heat.
11
Reduce heat to very low and simmer uncovered for about 1-1/2 hours or until the lamb is tender.
12
About halfway through cooking season with salt and ground black pepper to taste.
13
Just before serving remove and discard the cinnamon stick and bay leaf (if you are making this a day in advance refrigerate with the cinnamon stick and bay leaf left in).

2046

kcal

Calories

172

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 3 lbs boneless lamb, cut into bite-size pieces (leg or shoulder), 4 -6 tablespoons olive oil, 3 medium onions, chopped, 2 tablespoons minced fresh garlic, and more.

Yes, Mediterranean-Style 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!

Mediterranean-Style Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions