Lamb Stew with Chili Sauce
Warm up with a bowl of hearty and flavorful Lamb Stew with Chili Sauce, a soul-soothing dish that combines tender chunks of lamb shoulder, vibrant vegetables, and a rich, spicy broth. This slow-simmered stew is infused with bold ingredients like smoky paprika, ground cumin, and a generous kick of chili sauce, creating a perfect balance of heat and depth. The addition of potatoes makes it a complete, comforting meal, while a sprinkle of fresh parsley adds a bright, herby finish. Serve this stew with crusty bread or atop fluffy steamed rice for a satisfying dinner. Perfect for chilly evenings, this recipe is a slow-cooked classic that’s brimming with bold flavors and effortless elegance.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 medium, peeled and sliced carrots
- 4 minced garlic cloves
- 1 medium, diced red bell pepper
- 2 tablespoons tomato paste
- 14 ounces canned diced tomatoes
- 4 cups chicken or beef broth
- 1 cup chili sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 bay leaves
- 3 medium, peeled and cubed potatoes
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Trim any excess fat from the lamb shoulder and cut it into 1.5-inch chunks. Pat the pieces dry with a paper towel and season them with salt and pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the lamb pieces on all sides until golden brown, about 3-4 minutes per batch. Remove the browned lamb and set it aside on a plate.
In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the carrots, garlic, and red bell pepper. Cook for another 3 minutes until the vegetables begin to release their aroma.
Add the tomato paste and cook, stirring, for 1 minute to deepen its flavor.
Return the browned lamb to the pot, along with the canned diced tomatoes, broth, and chili sauce. Mix well to combine.
Stir in the ground cumin, smoked paprika, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour.
After 1 hour, add the cubed potatoes to the pot. Stir to combine, re-cover, and continue simmering for 30-45 minutes, or until the lamb is fork-tender and the potatoes are cooked through.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Gently remove the bay leaves before serving.
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over steamed rice, if desired.
Nutrition Facts
Calories |
4088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.1 g | 322% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 10532 mg | 458% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 75.3 g | ||
| Protein | 224.0 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 583 mg | 45% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 8202 mg | 175% | |
*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.
