Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into 1-inch cubes
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 2 cups water
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 large carrots, peeled and sliced
- 2 large parsnips, peeled and sliced
- 2 large turnips, peeled and cubed
- 2 large potatoes, peeled and cubed
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add the beef broth, water, bay leaves, thyme, rosemary, salt, and black pepper to the pot and stir to combine.
6. Return the lamb to the pot and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 1 hour.
8. Add the carrots, parsnips, turnips, and potatoes to the pot and stir to combine.
9. Cover the pot and continue to simmer for another hour, or until the vegetables are tender and the lamb is cooked through.
10. Remove the bay leaves from the pot and discard.
11. Stir in the chopped parsley.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 28g
Protein: 30g
Sodium: 800mg
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Lamb can be substituted with beef or pork.
- Carrots, parsnips, turnips, and potatoes can be substituted with other root vegetables such as rutabaga, sweet potato, or celery root.
Variations:
- Add a can of drained and rinsed white beans for extra protein and fiber.
- Add a splash of red wine for added flavor.
- Add a handful of chopped kale or spinach for added nutrition.
Tips and tricks:
- For a richer flavor, brown the lamb in batches instead of all at once.
- Use a slotted spoon to remove the lamb from the pot to prevent excess oil from being added to the stew.
- For a thicker stew, mix 1 tbsp. of cornstarch with 1/4 cup of cold water and stir into the stew during the last 10 minutes of cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers in an airtight container for up to 3 months.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
- Microwave in a microwave-safe dish for 1-2 minutes, stirring occasionally.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.
- Serve with a slice of crusty bread on the side.
Garnishes:
- Fresh parsley
- Crusty bread
Pairings:
- Serve with a glass of red wine or a dark beer.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the stew is too thin, mix 1 tbsp. of cornstarch with 1/4 cup of cold water and stir into the stew during the last 10 minutes of cooking.
- If the stew is too thick, add more beef broth or water until desired consistency is reached.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator or freezer within 2 hours of cooking to prevent bacteria growth.
Food history:
- Icelandic lamb stew is a traditional dish in Iceland, often served during the cold winter months.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve hot with a slice of crusty bread on the side.
Related Categories
Cooking Method: N/A
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Region: Icelandic
Taste: Savory, Herby, Earthy, Comforting, Hearty, savory, earthy, rich, comforting