Ingredients with Measurements:
- 2 lbs. boneless lamb shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 cups water
- 1 lb. potatoes, peeled and cut into 1-inch cubes
- 2 carrots, peeled and sliced
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. olive oil
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 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 3-5 minutes.
5. Add the beef broth, water, potatoes, carrots, thyme, rosemary, salt, and black pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the lamb is tender and the vegetables are cooked through.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 380
- Fat: 18g
- Carbohydrates: 21g
- Protein: 32g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Lamb can be substituted with beef or pork.
Variations:
- Add chopped celery and turnips for extra flavor.
- Use fresh herbs instead of dried for a more intense flavor.
Tips and tricks:
- Brown the lamb in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the lamb from the pot to avoid losing any of the juices.
- Serve with crusty bread for dipping.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Fresh herbs, such as thyme or parsley.
Pairings:
- Serve with a glass of red wine, such as Cabernet Sauvignon.
Suggested side dishes:
- Crusty bread or a side salad.
Troubleshooting advice:
- If the stew is too thin, simmer for longer to reduce the liquid.
- If the lamb is tough, simmer for longer until it becomes tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Icelandic lamb is known for its unique flavor, which comes from the sheep's diet of wild herbs and grasses.
Flavor profiles:
- Savory, hearty, and slightly gamey.
Serving suggestions:
- Serve as a main course for dinner.
Related Categories
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Region: Icelandic
Taste: Savory, Herby, Rich, Comforting, Hearty