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Hearty Lamb Stew with Kale and Garlic
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Course Soup
Cuisine Icelandic
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1.5 pounds lamb shoulder, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 carrots, sliced into rounds
  • 4 medium potatoes, cubed
  • 4 garlic cloves, minced
  • 4 cups lamb broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 bunch kale, stems removed and leaves chopped
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides for about 6 minutes. Remove the lamb and set it aside.
  • Add the onion and carrots to the pot. Cook for 5 minutes until the onion softens. Stir in the garlic and cook for 1 minute more.
  • Return the lamb to the pot along with the potatoes, lamb broth, thyme, and bay leaves. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 1 hour.
  • Add the kale and season with salt and black pepper. Simmer uncovered for 15 minutes until the kale wilts and the potatoes are tender. Remove the bay leaves before serving.

Notes

Simmer the stew a little longer if you want the broth thicker. Leftovers taste even better the next day after the flavors settle. Serve it with a slice of dark rye bread to soak up the broth. If the kale seems too firm, add it earlier in the final simmer stage.
Course: Soup
Cuisine: Icelandic
Equipment: Large pot, Wooden spoon, Knife, Cutting board