RUSTIC ONE-POT LAMB STEW
There’s nothing quite like a slow-cooked lamb stew to warm the soul. This dish, inspired by grandma’s kitchen, is packed with tender lamb ribs, hearty potatoes, and aromatic spices. It’s the perfect balance of comfort and flavour, making it a timeless family favourite.
When the weather calls for something rich and satisfying, this lamb rib stew is the answer. With just a handful of simple ingredients, this dish transforms into a deeply flavourful meal, best enjoyed with a slice of crusty bread or a side of steamed vegetables.
More about Saffron:
Saffron is a vibrant, golden-hued spice rich in beneficial compounds, particularly carotenoid antioxidants. Studies suggest that saffron may offer powerful anti-inflammatory and antioxidant properties, potentially supporting heart health, enhancing mood, improving sleep quality, and protecting eye health. Its delicate aroma and unique flavour also add depth to dishes, making it both a culinary and nutritional treasure.
Slow-Simmered Lamb and Potato Stew
Equipment
- A sharp chef’s knife or butcher’s cleaver
- A cutting board (preferably wooden or plastic)
- A boning knife (optional, for trimming excess fat)
- Kitchen towel for grip and safety
Ingredients
- 1.2kg lamb ribs cut into pieces (optional) if you want to cut, follow instructions below
- 20ml oil
- satl and freshly ground black pepper to taste
- juice and zest of 1 lemon
- 100g leeks coarsely chopped
- 15ml moderate curry powder
- a hanful or parsley coarsely chopped
- 400ml high-quality vegetable or meat stock
- 30ml dry cherry
- 4 large potatoes (0r 200g of small potatoes) peeled and sliced
- a pinch of saffron threads soaked in 2 tablespoons of warm water
Instructions
Steps to Cut Lamb Ribs into Smaller Pieces:
Chill the Ribs (Optional for Precision)
- If the ribs are too soft, place them in the refrigerator for about 30 minutes. This makes them easier to cut cleanly.
Identify the Rib Bones
- Lay the rack of lamb ribs flat on the cutting board with the bones facing up.
- Feel for the spaces between the ribs where the bone joints are.
Cut Between the Bones
- Using a sharp chef’s knife or cleaver, slice between the ribs where the meat is thinnest.
- Apply firm, even pressure to separate the ribs into individual pieces.
Make Smaller Portions (if needed)
- If you want even smaller pieces, chop each rib in half using a butcher’s cleaver
- Place the cleaver on the desired cutting spot and use a controlled motion to cut through the bone.
- If the bone is tough, apply pressure with your other hand on top of the cleaver, or use a gentle rocking motion.
Trim Excess Fat (Optional)
- Use a boning knife to remove any excess fat or silver skin for a cleaner cut and better texture.
Clean Up & Store
- Wipe down your board and knife immediately after cutting to prevent contamination.
METHOD:
- Sear the Lamb: Heat the oil in a deep saucepan over high heat. Add the lamb ribs and sear until golden brown on all sides. Season with salt, pepper, lemon juice, and zest. Remove the meat from the saucepan and set aside.
- Sauté the Aromatics: In the same saucepan, add the leeks and garlic. Sauté for a few minutes until softened and fragrant.
- Add the Spices: Stir in the curry powder and cook for another minute until the spices release their aroma.
- Build the Stew: Return the seared lamb to the pot. Add the parsley, stock, and sherry, stirring to combine. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Infuse the Potatoes with Saffron: In a small bowl, soak the saffron threads in warm water for a few minutes. Arrange the sliced potatoes in the stew and pour the saffron infusion over them. Cover and let it simmer for about 40 minutes or until the potatoes are tender and the lamb is fall-off-the-bone soft. The longer it cooks, the more flavourful and tender it becomes.
Serve and Enjoy: Ladle the stew into bowls or one bowl, and add the potatoes, serve warm. Enjoy with crusty bread or a side of vegetables for a complete meal.