Braised Lamb Stew with Peas and Mint

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".

Braised lamb stew can be served over egg noodles, mashed potatoes, or cooked rice.

INGREDIENTS

- lamb shoulder - vegetable oil - onion - carrots - cumin Full Recipe

Salt and pepper the chunked lamb.

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Bring a stockpot to medium-high heat and add enough vegetable oil to lightly coat the bottom of the pan.

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Sear lamb in batches until dark brown on all sides (~ 2 minutes per side). Set aside in a bowl when seared.

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Reduce the heat and add onions and carrots. Cover, stir occasionally, and cook ~ 5 minutes or until onions are translucent.

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Add garlic and cook for ~ 2 minutes, or until fragrant. Stir in cumin, paprika, and oregano.

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Swipe up for full recipe!

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Lamb And Pearl Barley Stew

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