Lamb Stew with Sweet Potatoes
There's nothing quite like this lamb stew prepared with sweet potatoes. Although it calls for a long list of ingredients, it's worth the effort, especially if your goal is to whip up a memorable meal.
Ingredients
- 3 tablespoon(s) olive oil
- 3 pound(s) lamb shoulder, cut into 2-inch pieces
- 1 onion, diced
- 2 teaspoon(s) garlic, minced
- 1 dash(es) salt, to taste
- 1 dash(es) black pepper, to taste
- 1/2 cup(s) flour
- 4 ounce(s) butter, unsalted
- 1 cup(s) red wine
- 3 cup(s) veal stock
- 2 teaspoon(s) dijon mustard
- 2 cup(s) wild mushrooms, sliced
- 1 pound(s) sweet potatoes (about 4), peeled and cut into 2-inch pieces
- 1/2 pound(s) yukon gold potatoes, peeled and cut into 2-inch pieces
- 2 tablespoon(s) fresh thyme
- 1/2 cup(s) pumpkin seeds, toasted
Instructions
- In a large, heavy bottomed pot, heat oil.
- Add the lamb and saute until browned on all sides, about 5 minutes.
- Remove lamb to a plate.
- Add the onion and saute until soft.
- Add the garlic and saute for 2 more minutes and season with salt and pepper.
- Add the butter and melt.
- Add the flour to make a roux.
- Lower the heat and cook the roux until it is brown, about 15 minutes.
- Whisk in the wine and stock and raise the heat to medium high.
- Add in the reserved lamb.
- Add the mustard.
- Bring to a boil and reduce the heat to low.
- Cook over low heat for about 30 minutes, or until liquid is lightly reduced and thick; in a separate saute pan, saute the mushrooms until wilted.
- Add the mushrooms to the stew.
- Add the potatoes and simmer another 30 minutes, or until potatoes are tender.
- Add the thyme and season with salt and pepper.
- Garnish with toasted pumpkin seeds.
- Ready in 1 hour and 25 min.
Nutrition
Calories: 2269.93kcalCarbohydrates: 129.35gProtein: 99.34gFat: 143.35gSaturated Fat: 49.71gCholesterol: 313.2mgSodium: 797.78mgFiber: 17.87gSugar: 18.1g
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