Spanish Lamb Stew Recipe

Name: Spanish Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lamb (or other stew meat); 1/3 cup flour; 2 tablespoons shortening (or olive oil); 3 cups hot water; 1 bay leaf; 3 1/2 salt; 1/2 teaspoon black pepper; 1/4 cup onion flakes (or 1 onion, finely diced and sauteed); 1 tablespoon crushed red pepper flakes; 1/2 cup rice (uncooked); 2 cups chopped tomatoes (canned or fresh); 1 cup peas (fresh, frozen and thawed, or canned); 1/2 teaspoon thyme; 1/2 teaspoon apple cider vinegar

Servings: persons

2 lbs lamb (or other stew meat)
1/3 cup flour
2 tablespoons shortening (or olive oil)
3 cups hot water
1 bay leaf
3 1/2 salt
1/2 teaspoon black pepper
1/4 cup onion flakes (or 1 onion, finely diced and sauteed)
1 tablespoon crushed red pepper flakes
1/2 cup rice (uncooked)
2 cups chopped tomatoes (canned or fresh)
1 cup peas (fresh, frozen and thawed, or canned)
1/2 teaspoon thyme
1/2 teaspoon apple cider vinegar

1
Cut the meat into 1/2 inch cubes. Coat in flour and brown in the shortening in a pre-heated dutch oven or large, thick-bottomed pot. Brown in batches if it doesn't all fit in one layer.
2
Add the water, bay leaf, salt and pepper. Cover and simmer for 1 1/2 hours.
3
Stir occasionally and check to make sure there's enough water. Depending on the amount of connective tissue in the meat the sauce will get very thick. Thick is good, but if it gets too thick it will burn at the bottom.
4
Add onion, red peppers, and rice. Cover and simmer for 30 minutes.
5
Continue occasionally stirring and checking the water.
6
Add the tomatoes, peas, thyme, and vinegar. Cover and simmer for 10 minutes.
7
Serve hot with some crusty bread.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 lbs lamb (or other stew meat), 1/3 cup flour, 2 tablespoons shortening (or olive oil), 3 cups hot water, and more.

Yes, Spanish 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.

Spanish Lamb Stew

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