Best 6 Mediterranean Style Lamb Stew Recipes

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Embark on a culinary journey through the vibrant flavors of the Mediterranean with our curated guide to creating an authentic and savory lamb stew. This traditional dish, deeply rooted in the rich culinary heritage of the region, offers a tapestry of aromatic spices, succulent lamb meat, and an orchestra of fresh vegetables. As you delve into this guide, you'll discover the secrets to crafting a mouthwatering stew that captures the essence of the Mediterranean, transporting your taste buds to sun-kissed shores and enchanting markets brimming with vibrant produce. Let's uncover the best recipe for a Mediterranean-style lamb stew, a dish that promises to tantalize your senses and leave you craving for more.

Let's cook with our recipes!

EASY MOROCCAN LAMB STEW RECIPE



Easy Moroccan Lamb Stew Recipe image

If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.

Provided by Suzy Karadsheh

Categories     Entree

Time 2h30m

Number Of Ingredients 16

Private Reserve Greek Extra Virgin Olive Oil
1 large yellow onion, chopped
3 carrots, cubed
6 Yukon gold potatoes (or any small potatoes), peeled, cubed
Kosher salt and pepper
2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
3 large garlic cloves, roughly chopped
½ cup dried apricots
1 cinnamon stick
1 bay leaf
1 ½ tsp ground allspice
1 1/2 tsp ras el hanout Moroccan spice blend (find it here)
½ tsp ground ginger
6 plum tomatoes from a can, cut in halves
2 ½ cups low-sodium beef broth
1 15-oz can chickpeas

Steps:

  • In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
  • In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
  • In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
  • Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
  • Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
  • Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
  • Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
  • A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg

MEDITERRANEAN LAMB AND LENTIL STEW



Mediterranean Lamb and Lentil Stew image

This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.

Provided by carina

Categories     Soups, Stews and Chili Recipes     Stews

Time 55m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 ½ pounds lamb shoulder arm chops, cubed, round bones reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 onion, chopped
4 cloves garlic, minced
1 cup lentils, picked over and rinsed
2 cups chicken broth, or more as needed
1 (14 ounce) can diced tomatoes
3 carrots, peeled and sliced
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried basil
2 cups coarsely chopped fresh spinach
1 lemon, juiced and zested
½ cup ricotta salata cheese, crumbled

Steps:

  • Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
  • Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
  • Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g

MOROCCAN LAMB STEW



Moroccan Lamb Stew image

Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.

Provided by Izabella Wentz PharmD.

Categories     HarperCollins     Dinner     Soup/Stew     Stew     Lamb     Ginger     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Cilantro

Yield 4 servings

Number Of Ingredients 16

2 pounds lamb stew meat, cut into 1-inch cubes
Sea salt or pink Himalayan sea salt to taste
Black pepper to taste (if tolerated)
1/2 teaspoon ground cinnamon
2 tablespoons coconut oil
1 small onion, chopped
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and minced
2 tablespoons chopped fresh rosemary
1 tablespoon apple cider vinegar
1/2 cup homemade or store-bought bone broth
1/2 cup water
2 small oranges, zested and juiced
4 cups chopped carrots
2 tablespoons minced fresh dates
1/2 cup chopped fresh cilantro, for garnish (optional)

Steps:

  • In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
  • In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
  • Add the onion and cook for 3 minutes, or until it begins to brown slightly.
  • Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
  • Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
  • Serve warm garnished with cilantro.

SLOW COOKER MOROCCAN LAMB STEW



Slow cooker Moroccan lamb stew image

Warm up with our easy slow cooker lamb stew, with aromatic spices and bags of flavour. This simple, crowd-pleasing dish takes just 10 minutes to prep

Provided by Cassie Best

Categories     Dinner, Main course

Time 9h10m

Number Of Ingredients 17

2 tbsp olive oil or rapeseed oil
1kg diced lamb shoulder
2 onions, halved and sliced
5 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated or finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
pinch saffron (or turmeric, to add colour)
½ large or 1 small preserved lemon, skin only, finely chopped
1 tbsp tomato purée
600ml hot beef stock or lamb stock
1 tbsp honey
1 lemon, zested, plus a squeeze of juice
80g pitted Kalamata olives
handful chopped mint, coriander or parsley (or a combination)
couscous or rice, to serve

Steps:

  • Set the slow cooker to low. Heat 1 tbsp oil in a pan and brown the lamb in batches, transferring to the slow cooker as you go. Add the remaining oil and the onions to the pan and cook for 8-10 mins until softened. Tip in the garlic and ginger and stir for 1-2 mins, then add the spices, preserved lemon and tomato purée. Warm through, then tip into the slow cooker. Swirl some water around the pan, then pour into the slow cooker along with the stock. Season, cover and cook for 6-8 hrs.
  • Once the meat is really tender, turn the heat up to high. Add the honey, lemon and olives and cook for 20-30 mins. Top with the herbs and serve with couscous or rice.

Nutrition Facts : Calories 488 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium

MEDITERRANEAN-STYLE LAMB STEW



Mediterranean-Style Lamb Stew image

I strongly suggest to make this a day in advance as the flavors will intensify greatly, the dried chili flakes are only optional you may omit if desired or adjust to suit heat level -- please do not omit the currents and cinnamon stick they add to the flavor of this stew :)

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs boneless lamb, cut into bite-size pieces (leg or shoulder)
4 -6 tablespoons olive oil
3 medium onions, chopped
2 tablespoons minced fresh garlic
2 teaspoons dried red chili pepper flakes (optional or to taste)
1 (5 ounce) can tomato paste
1 large bay leaf
1 (28 ounce) can whole tomatoes, undrained
1 cup dry red wine (can use a little more wine)
1/2-3/4 cup currants
2 tablespoons brown sugar
2 teaspoons cumin
1 -2 teaspoon grated orange rind
1 cinnamon stick
1/4 cup chopped fresh parsley
salt & fresh ground pepper (to taste)

Steps:

  • In a food processor or blender process the tomatoes with juice until smooth; set aside.
  • Place the currants in a heat-proof bowl; cover with very hot water and set aside while browning the lamb.
  • Heat oil over medium heat in a large Dutch oven.
  • Season the lamb with salt and ground black pepper; add to the oil and brown on both sides; remove the lamb to a plate or bowl.
  • Add in onions and cook stirring for about 5 minutes adding in the garlic and red chili flakes the last 2 minutes of cooking.
  • Add in tomato paste and bay leaf; cook stirring for 1 minute.
  • Return the lamb with all the juices that have accumulated in the bowl back to the pot.
  • Drain the water from the currants.
  • Add in the pureed tomatoes, currants and all remaining ingredients except the salt and pepper.
  • Bring to a boil stirring over medium heat.
  • Reduce heat to very low and simmer uncovered for about 1-1/2 hours or until the lamb is tender.
  • About halfway through cooking season with salt and ground black pepper to taste.
  • Just before serving remove and discard the cinnamon stick and bay leaf (if you are making this a day in advance refrigerate with the cinnamon stick and bay leaf left in).

Nutrition Facts : Calories 849.1, Fat 58.8, SaturatedFat 22.9, Cholesterol 163.3, Sodium 344.8, Carbohydrate 32.1, Fiber 4.9, Sugar 21.9, Protein 42.1

MEDITERRANEAN LAMB SHANKS



Mediterranean Lamb Shanks image

Provided by Molly O'Neill

Categories     dinner, main course

Time 3h20m

Yield Four servings

Number Of Ingredients 22

1 tablespoon vegetable oil
4 lamb shanks, 1/2 pound each
1 large onion, peeled and minced
1 clove garlic, peeled and minced
1 large celery root, peeled and cut into 1/2-inch dice
3 carrots, peeled and cut into 1/2-inch dice
2 cups cracked green olives, pitted
2 tablespoons grated fresh ginger
1 cup red wine
3 cups chicken broth, homemade or low-sodium canned
4 plum tomatoes, peeled, cored, seeded and diced
2 tablespoons grated lemon rind
1/4 teaspoon ground cumin seed
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
2 cardamom seeds, cracked
1/2 teaspoon chili pepper flakes
1 bay leaf
1/2 cup minced coriander leaves
1/2 cup minced parsley leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste

Steps:

  • Heat the oil in a large, heavy-bottom saucepan. Add the shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside.
  • Add the onion, garlic, celery root, carrots, olives and ginger. Lower the heat to medium and cook, stirring frequently, until the onions are translucent, about 5 minutes. Remove vegetables from pot and set aside.
  • Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
  • Add the remaining ingredients, except coriander leaves and parsley leaves. Stir to combine. Return the shanks and vegetables to the saucepan. Cover partly and simmer gently over medium-low heat until the meat begins to fall off the bone, about 3 hours.
  • Meanwhile, combine the coriander and the parsley in a bowl. Set aside. Remove the bay leaf from the saucepan and discard. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with the coriander-parsley mixture and serve immediately. Serve with white bean puree (recipe below).

Nutrition Facts : @context http, Calories 714, UnsaturatedFat 24 grams, Carbohydrate 34 grams, Fat 41 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 14 grams, Sodium 1782 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • Choose high-quality lamb: Select lamb that is fresh, tender, and has a good amount of marbling. Look for lamb that is bright red in color and has a firm texture.
  • Brown the lamb before stewing: Browning the lamb in a hot skillet or Dutch oven before adding the other ingredients will help develop flavor and prevent the lamb from becoming tough.
  • Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables such as potatoes, parsnips, turnips, or bell peppers.
  • Use a good quality red wine: The red wine in this recipe adds flavor and depth to the stew. Choose a red wine that you enjoy drinking, such as a Cabernet Sauvignon, Merlot, or Pinot Noir.
  • Simmer the stew for at least 1 hour: Simmering the stew for at least 1 hour will allow the flavors to meld and the lamb to become tender.
  • Serve the stew with crusty bread or rice: Serve the stew with crusty bread or rice to soak up the delicious sauce.

Conclusion:

This Mediterranean-style lamb stew is a delicious and hearty dish that is perfect for a cold winter day. The lamb is tender and flavorful, and the vegetables are cooked to perfection. The red wine sauce adds a rich and complex flavor to the stew. This stew is sure to be a hit with your family and friends.

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