Lamb Stew with Currants
Rich, hearty, and brimming with warmth, this Lamb Stew with Currants is the ultimate comfort food perfect for chilly evenings. Tender chunks of seared lamb shoulder are simmered to perfection in a flavorful base of red wine, beef or lamb stock, and aromatic vegetables, creating a deeply savory foundation. What sets this stew apart is the addition of sweet, tangy dried currants and a hint of ground cinnamon, which lend subtle layers of complexity to the dish. Infused with fresh thyme and bay leaf, and rounded out with hearty potatoes, this stew is both indulgent and balanced. Serve it garnished with freshly chopped parsley for a pop of color and brightness, paired with crusty bread or a bed of rice to soak up every drop of the luscious sauce. Whether for a family dinner or a cozy gathering, this slow-simmered lamb stew is a culinary masterpiece that will leave everyone asking for seconds! Perfect for searches like "comforting lamb stew recipe" or "lamb stew with a twist," this dish brings rustic elegance to your table.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup dry red wine
- 4 cups beef or lamb stock
- 1 cup dried currants
- 4 fresh thyme sprigs
- 1 bay leaf
- 0.5 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 medium potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the lamb and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery until softened, about 5-7 minutes.
Add the garlic and cook for 1 minute until fragrant.
Stir in the tomato paste and flour, cooking for 2 minutes to remove the raw flour taste.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot.
Pour in the stock and stir to combine. Add the browned lamb back to the pot.
Add the currants, thyme sprigs, bay leaf, ground cinnamon, and potatoes. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally.
Taste and adjust seasonings as needed. Remove the thyme sprigs and bay leaf before serving.
Garnish with fresh parsley and serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 20.1 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1239 mg | 26% | |
*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.
