Slow-Simmered Lamb Stew with Carrots and Fresh Dill
Equipment
- Large pot
- Cutting board
- Chef's knife
Ingredients
- 1 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 medium carrots, peeled and sliced 1/2 inch thick
- 3 cups lamb or beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh dill
Instructions
- Heat the oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides, about 8 minutes total. Work in batches if needed to avoid crowding the pot.
- Add the diced onion to the pot and cook until it softens, about 5 minutes.
- Pour in the broth, then add the salt and pepper. Bring the mixture to a gentle simmer, cover the pot, and cook for 1 hour.
- Stir in the sliced carrots and continue simmering, uncovered, for 30 more minutes until the lamb is tender and the carrots are soft but not falling apart.
- Remove the pot from the heat and stir in the chopped fresh dill just before serving.
Notes
Add the dill off the heat so its flavor stays bright instead of fading. If the broth reduces too much during cooking, add a small splash of water to keep the consistency light. Leftovers reheat well on the stove with a little extra broth to loosen the texture.
Course: Soup
Cuisine: Icelandic
Equipment: Large pot, Cutting board, Chef's knife
Cuisine: Icelandic
Equipment: Large pot, Cutting board, Chef's knife