Incredible Lamb Stew

I wanted to make a lamb stew and just kept adding ingredients to a recipe from my recipe box.  Make this on a day when you have time at home and can enjoy the wonderful aroma.  Great for a day home watching football.  With the small amount of leftovers I had, I made empanadas (look for my post next week on how to make easy empanadas!).  It was great to get two totally different meals out of this one simple dish.



Incredible Lamb Stew

Servings 6


  • 2 1/2 pounds cubed lamb
  • 1 onion, minced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 3 tablespoons olive oil
  • 1 tablespoon turmeric
  • 2 teaspoons black pepper
  • 1/2 -1 teaspoon red pepper flakes, amount depends on hot much heat you want
  • 1 teaspoon salt
  • 4 cups chicken stock
  • 4 tablespoons tomato paste
  • 1 cup chickpeas
  • 1/2 lime, juiced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar


  1. In a dutch oven, heat oil, add onion, carrot and celery.  Cook over medium heat for 8 - 10 minutes or until onion is transparent.  Remove mixture, add lamb cubes and brown on all sides.  Return onion mixture to the pan.  Combine turmeric, salt, pepper and red pepper flakes.  Sprinkle over meat and vegetables, toss to combine.  Add chicken broth, bring to a boil.  Reduce heat to medium low and cook covered for 1 hour.  After one hour, add chickpeas and cook uncovered for an addition 1 1/2 hours, stir occasionally.  Add tomato paste, lime juice, vinegar and brown sugar.  Cook until thickened approx. 30 - 40 minutes.  Stir  occasionally.  Serve with rice.