Lamb with Potatoes and Peas
Savor the comforting flavors of this hearty Lamb with Potatoes and Peas, a one-pot wonder that's perfect for family dinners or cozy gatherings. Tender chunks of seasoned lamb shoulder are seared to perfection and simmered with golden onions, aromatic garlic, and a medley of spices like cumin and paprika, creating a rich, savory base. Toss in creamy bite-sized potatoes, vibrant green peas, and a fragrant rosemary-infused broth for a melt-in-your-mouth stew that's as satisfying as it is nourishing. Ready in under two hours with just 20 minutes of prep, this easy-to-make recipe is ideal for busy weeknights or weekend indulgence. Serve it hot with crusty bread or fluffy rice for a complete and irresistible meal packed with bold flavors and wholesome ingredients. Perfect for those searching for comforting lamb recipes, hearty stews, or flavorful one-pot dishes!
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Recipe Information
Ingredients
- 500 grams boneless lamb shoulder
- 500 grams potatoes
- 200 grams frozen peas
- 1 large onion
- 3 pieces garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 500 milliliters beef or lamb stock
- 2 sprigs fresh rosemary
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Cut the lamb into 2-inch cubes and season with salt and pepper.
Peel the potatoes and cut them into bite-sized chunks. Set aside in a bowl of cold water to prevent browning.
Finely chop the onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the lamb cubes in batches, ensuring they are browned on all sides. Remove and set them aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the chopped onion and cook, stirring frequently, until softened and golden, about 5 minutes.
Stir in the minced garlic, tomato paste, ground cumin, and paprika. Cook for another 1-2 minutes until fragrant.
Return the seared lamb to the pot and pour in the stock. Add the rosemary sprigs, then bring the mixture to a gentle simmer.
Drain the potatoes and add them to the pot. Cover with a lid and let simmer over low heat for 40 minutes, stirring occasionally.
Add the frozen peas and cook for an additional 10-15 minutes, or until the potatoes are tender and the lamb is fork-tender.
Discard the rosemary sprigs and adjust seasoning with additional salt and pepper to taste.
Garnish with freshly chopped parsley before serving.
Serve hot with your choice of bread or rice on the side.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3533 mg | 154% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 32.1 g | ||
| Protein | 125.7 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 5453 mg | 116% | |
*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.
