Ingredients with Measurements:
- 2 lbs. Icelandic lamb, cut into bite-sized pieces
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup water
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 1 cup rutabaga, peeled and chopped
- 1 cup turnips, peeled and chopped
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven 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, carrots, potatoes, rutabaga, turnips, thyme, rosemary, salt, and 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, garnished with fresh herbs if desired.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 25g
Protein: 32g
Sodium: 800mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Other root vegetables, such as parsnips or sweet potatoes, can be added or substituted.
Variations:
- Add a can of diced tomatoes for a slightly different flavor.
- Use lamb shanks instead of lamb pieces for a more rustic presentation.
- Add a splash of red wine for a richer flavor.
Tips and tricks:
- For a thicker stew, add a tablespoon of flour to the pot after browning the lamb.
- To save time, use pre-cut stew meat instead of cutting the lamb yourself.
- This stew can be made ahead of time and reheated for an easy weeknight meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme or rosemary on top.
Garnishes:
Fresh herbs, such as thyme or rosemary.
Pairings:
- Crusty bread or rolls
- Salad with a tangy vinaigrette
- A glass of red wine
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the stew is too thin, simmer for a bit longer to reduce the liquid.
- If the lamb is tough, simmer for a bit 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.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Lamb stew is a traditional Icelandic dish that has been enjoyed for centuries. It is often made with local ingredients, such as Icelandic lamb and root vegetables.
Flavor profiles:
This stew has a rich, savory flavor with hints of thyme and rosemary.
Serving suggestions:
Serve hot with crusty bread or rolls and a side salad for a hearty meal.
Related Categories
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Region: Icelandic
Taste: Savory, Herby, Earthy, Rich, Comforting