I have indeed become a lover of one pot meals. I not only find them easy to make but it always the best way to sneak in the vegetables especially for non- veggie lovers. To make the meal complete, I make sure to incorporate a starch, a protein and lots of veggies. In this particular recipe, lamb & potatoes are the star with carrots as the veggies.
Preparation & cooking:
Start by peeling & dicing the potatoes, peeling & slicing the carrots, dicing the onions and cutting the lamb in small bite size pieces.
On a large deep cooking pot or skillet, heat half of the cooking oil over medium heat. Add the lamb pieces to the pan in a single layer. Remember to season them with sea salt and black pepper. Allow to cook till golden brown on both sides for about 3-4 minutes on each side. Cook them in batches to avoid crowding your pan. Once cooked, remove and set aside.
Add the remaining cooking oil and the onions to the cooking pot/skillet and cook for 2-3 minutes or until golden.
Add the lamb back to the cooking pot together with the water and dried thyme. Bring it to a boil, then reduce the heat to low and cook for about 40-60 minutes.
After that add in the potatoes and carrots. You may need to add more water. Cook for an another 20-30 minutes or until the potatoes and carrots are fork tender.
Season with sea salt & black pepper to taste. Serve warm.
Ingredients
- 1/4 cup cooking oil
- 1 kg lamb shoulder, cubed
- 2 large onions, diced
- 1 kg potatoes, peeled and cubed
- 400g diced carrots
- 4 cups water
- Several twigs thyme or rosemary
- Sea salt and black pepper, to taste
Instructions
- Start by peeling & dicing the potatoes, peeling & slicing the carrots, dicing the onions and cutting the lamb in small bite size pieces.
- On a large deep cooking pot or skillet, heat half of the cooking oil over medium heat. Add the lamb pieces to the pan in a single layer. Remember to season them with sea salt and black pepper. Allow to cook till golden brown on both sides for about 3-4 minutes on each side. Cook them in batches to avoid crowding your pan. Once cooked, remove and set aside.
- Add the remaining cooking oil and the onions to the cooking pot/skillet and cook for 2-3 minutes or until golden.
- Add the lamb back to the cooking pot together with the water and dried thyme. Bring it to a boil, then reduce the heat to low and cook for about 40-60 minutes.
- After that add in the potatoes and carrots. You may need to add more water. Cook for an another 20-30 minutes or until the potatoes and carrots are fork tender.
- Season with sea salt & black pepper to taste. Serve warm alone or with any other side of your choice. Served with some whole wheat chapati.
Note:
Incase you would love to add spices to this stew, feel free to do so to your liking.
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I know you’re going to love this Lamb & potatoes Stew . Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
