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Rustic Lamb and Vegetable Stew with Angelica
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Course Soup
Cuisine Icelandic
Servings 4 people

Equipment

  • Large Dutch oven
  • cutting board
  • knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into chunks
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 small rutabaga, cubed
  • 4 cups lamb broth
  • 2 tablespoons chopped fresh angelica leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the oil in a large Dutch oven over medium heat. Add the lamb chunks and brown them on all sides for about 8 minutes.
  • Add the diced onion to the pot and cook until it softens, about 5 minutes.
  • Stir in the carrots, potatoes, and rutabaga. Cook for another 3 minutes while stirring.
  • Pour in the lamb broth, then add the salt and black pepper. Bring the mixture to a simmer.
  • Cover the pot and let it cook gently for 1 hour and 15 minutes, until the lamb is tender.
  • Stir in the chopped angelica leaves during the last 10 minutes of cooking. Taste and adjust salt if needed before serving.

Notes

Use fresh angelica rather than dried for a brighter herbal taste. If the broth tastes too bitter, add an extra potato during the last half hour to balance it. Leftovers keep well in the fridge for two days and reheat best on the stove with a splash of broth to loosen the texture. Serve with dark rye bread on the side.
Course: Soup
Cuisine: Icelandic
Equipment: Large Dutch oven, cutting board, knife