Cuban Style Lamb Stew
Immerse yourself in the vibrant flavors of the Caribbean with this Cuban Style Lamb Stew, a hearty and aromatic dish perfect for cozy gatherings or weeknight indulgence. Tender, slow-simmered lamb shoulder is paired with Yukon Gold potatoes, carrots, and a medley of bold seasonings, including cumin, paprika, and oregano, creating a deeply flavorful and soul-warming meal. The tangy addition of green olives and a splash of lime juice adds a bright, zesty kick, while the savory base of white wine and tomatoes ties it all together. Garnished with fresh cilantro and best served with crusty bread, fluffy white rice, or fried plantains, this Cuban lamb stew is a delightful fusion of comfort and tropical flair. With its rich aroma and wholesome ingredients, it’s a slow-cooked masterpiece that’s sure to impress your taste buds and guests alike.
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Recipe Information
Ingredients
- 2 lbs lamb shoulder, boneless and cubed
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic cloves, minced
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp ground oregano
- 1 leaf bay leaf
- 1 cup dry white wine
- 3 cups beef or lamb stock
- 14 oz diced tomatoes (canned)
- 3 medium Yukon Gold potatoes, peeled and cubed
- 2 large carrots, peeled and chopped
- 0.5 cup green olives, pitted and sliced
- 2 tbsp lime juice
- 0.25 cup fresh cilantro, chopped
- 1 to taste salt
- 1 to taste black pepper
Instructions
Season the lamb cubes generously with salt and black pepper.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat. Working in batches, sear the lamb cubes on all sides until browned, about 4-5 minutes per batch. Remove the lamb and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the diced onion, green bell pepper, and a pinch of salt. Sauté until softened, about 5 minutes.
Stir in the minced garlic, cumin powder, paprika, oregano, and bay leaf. Cook for 1-2 minutes, stirring frequently, until fragrant.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 1-2 minutes to reduce slightly.
Return the browned lamb to the pot, along with the beef or lamb stock and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
After 1 hour, add the cubed potatoes and chopped carrots to the pot. Stir well, cover, and continue simmering for another 45 minutes, or until the vegetables are tender, and the lamb is very soft.
Stir in the sliced green olives and lime juice. Adjust the seasoning with additional salt or black pepper if needed.
Remove the bay leaf and garnish the stew with freshly chopped cilantro before serving.
Serve hot with crusty bread, white rice, or fried plantains for a delightful Cuban-inspired meal.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.9 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
