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Nordic Lamb Stew with Parsnips and Mustard
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Course Soup
Cuisine Icelandic
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb stew meat, cubed
  • 3 parsnips, peeled and cut into chunks
  • 3 tablespoons whole grain mustard
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef or lamb broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides for about 6 minutes. Remove the lamb and set it aside.
  • Add the onion to the same pot and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more.
  • Return the lamb to the pot. Stir in the whole grain mustard and thyme until the meat is coated.
  • Pour in the broth and bring the mixture to a simmer. Add the parsnip chunks, then cover and cook on low heat for 1 hour and 15 minutes, stirring occasionally.
  • Season with salt and black pepper. Continue simmering uncovered for another 15 minutes until the parsnips are tender and the broth has thickened slightly.
  • Ladle into bowls and sprinkle with the chopped fresh parsley before serving.

Notes

Brown the lamb well at the start to build deeper flavor in the broth. If the stew thickens too much during cooking, add a splash of extra broth to loosen it. Leftovers reheat nicely on the stove with a little water stirred in to restore the texture.
Course: Soup
Cuisine: Icelandic
Equipment: Large Pot, Knife, Cutting Board