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How To Prepare Tasty Lamb Stew To Serve With Ugali

We love different types of stews. But have you tried lamb stew. Today we learn how to cook tasty lamb stew;


Vegetable oil

2 lb. lamb shoulder roast, cubed into 1" pieces

1 onion, chopped

2 carrots, peeled and cut into rounds

2 stalks celery, chopped

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1/4 c. tomato paste

1 tsp. ground cumin

1 tsp. smoked paprika

6 c. low-sodium beef broth

1 c. red wine 

1 tbsp. Worcestershire sauce

3 sprigs fresh rosemary

2 bay leaves

2 lb. baby potatoes, halved

1/4 c. freshly chopped parsley, for garnish

The procedure to follow;

  1. In a large dutch oven or pot over medium-high heat, heat oil. Add lamb and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer to a plate. 
  2. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic, tomato paste, cumin, and paprika and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. 
  3. Add lamb back to dutch oven then add broth, wine, Worcestershire sauce, rosemary, and bay leaves. 
  4. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until lamb is tender, 30 minutes.
  5. Add potatoes and simmer, covered, until potatoes are tender and stew has thickened, 30 minutes. 
  6. Remove bay leaves and rosemary and garnish with parsley before serving.

Lamb Stew can be served with chapati, ugali or rice. I hope you try out the recipe at home. Share the article to your friends.

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