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Lamb Stew with Beets and Sour Cream
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Course Main Course
Cuisine Icelandic
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 medium beets, peeled and cut into 1-inch cubes
  • 2 carrots, peeled and sliced
  • 3 medium potatoes, peeled and cut into 1-inch cubes
  • 4 cups lamb broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sour cream

Instructions
 

  • Heat the vegetable oil in a large pot over medium-high heat. Add the lamb cubes and cook until browned on all sides, about 6 to 8 minutes.
  • Add the chopped onion to the pot and cook for 3 minutes until it begins to soften.
  • Stir in the beets, carrots, and potatoes. Cook for another 2 minutes, mixing everything together.
  • Pour in the lamb broth. Add the rosemary, salt, and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 1 hour and 15 minutes until the lamb and vegetables are tender.
  • Remove the pot from the heat. Ladle the stew into bowls and top each serving with a generous spoonful of sour cream.

Notes

Sour cream works best added right before serving so it stays creamy rather than breaking apart in the hot broth. If the stew thickens too much during storage, stir in a splash of broth when reheating. Leftovers taste even better the next day once the beets have deepened the flavor.
Course: Main Course
Cuisine: Icelandic
Equipment: Large pot, Cutting board, Knife