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Lamb Stew with Peas and Mint

White shallow bowl (side view) of brown/red chunks of lamb with diced carrots and sauce over white rice with a pea, mint, and almond garnish.
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EatSimpleFood.com

Lamb shoulder is slow cooked with carrots, tomato juice, red wine, cumin, and paprika.  This delicious braised lamb stew recipe is garnished with a fresh mint and pea "pesto".

Ingredients

Ingredients Lamb:

  • 2 lb boneless lamb shoulder or lamb leg, trimmed & cut in 2" chunks
  • 2 Tbsp vegetable oil
  • 1 cup onion, diced
  • 2 small carrots, peeled & diced
  • 1 Tbsp garlic, minced
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp dried oregano
  • 1/2 cup red wine
  • 2 cups tomato juice
  • 1 cup chicken broth
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 4 cups cooked rice

Ingredients For Optional "Pesto":

  • 1 cup frozen peas, defrosted
  • 1/3 cup fresh mint, sliced
  • 1/3 cup almonds, chopped
  • 1/2 orange, zested
  • sea salt to taste
  • black pepper to taste

Instructions

  • Salt and pepper the chunked lamb.
  • Bring a stockpot to medium high heat and add enough vegetable oil to lightly coat the bottom of the pan.
  • Sear lamb in batches until dark brown on all sides (~ 2 minutes per side).  Set aside in a bowl when seared.
  • Reduce heat and add onions and carrots.  Cover, stir occasionally, and cook ~ 5 minutes or until onions are translucent.  
  • Add garlic and cook ~ 2 minutes or until fragrant.  
  • Stir in cumin, paprika, oregano.
  • Add red wine, lamb and any juices, tomato juice and chicken broth.  
  • Bring to a boil, reduce heat to a simmer, cover, and cook ~ 1 1/2 hours or until lamb is tender.
  • If not making pesto, throw frozen peas in during the last 5 minutes of cooking.

Make the optional "pesto"

  • Combine all pesto ingredients in a medium bowl.
  • Serve lamb over cooked rice or egg noodles and and garnish with pesto.  
  • Add salt to taste. Happy Eating!  Beckie

Notes

  • Making a lot of food on the stovetop and need the burners?  Throw the ovenproof pot in the oven, after it has come to a boil on the stove top, at 300F for around 1 1/2 - 2 hours.
  • Don't want to make the pesto? Cool - just throw the peas straight into the pot around 7 minutes before serving to make this dish a bit easier.

Find it online: https://eatsimplefood.com/braised-lamb-and-mint-pesto/