Lamb Stew With Potatoes and Vegetables

Lamb Stew With Potatoes and Vegetables

This lamb stew recipe includes cubed leg of lamb meat, chicken broth, thyme, mashed garlic, small onions, potatoes, frozen peas, and fresh mushrooms.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Toss the lamb cubes with a few tablespoons of flour; shake off excess.
  2. Step 2

    Melt the butter with the vegetable oil in a large Dutch oven or stockpot over medium heat. Add the floured lamb cubes and cook until browned on all sides, stirring and turning frequently.
  3. Step 3

    Remove the meat and add the mushrooms to the drippings. Cook until the mushrooms are golden brown and tender, stirring frequently. Add the garlic and cook for 1 minute longer.
  4. Step 4

    Add the lamb cubes back to the pot along with the water, broth, 1 teaspoon of salt, thyme, and pepper; cover and simmer for 1 hour. Skim off any fat on the surface.
  5. Step 5

    Add the potatoes and onion; cover and simmer until vegetables are tender, about 15 to 20 minutes. 
  6. Step 6

    Add peas, if using, and simmer for 5 more minutes. 
  7. Step 7

    Combine the milk and 1/3 cup of flour in a cup or small bowl; whisk until smooth. Add the mixture to the simmering stew and cook for about 1 to 2 minutes longer, or until thickened.
  8. Step 8

     Taste and adjust seasonings with more salt and pepper, as needed.