Paleo Lamb Stew Recipe
If you’re not eating lamb regularly, you’re missing out! Give it a shot with this simple stove-top Paleo lamb stew recipe.
Get on the Lamb
New foods can seem intimidating, and that goes double for meat. But it’s time to be brave. This stew is a foolproof way to ease into the cooking lamb.
While not the most popular meat in the U.S., lamb is a common component in recipes around the world.
Turkey, New Zealand, India, Iceland, Yemen, Mongolia, Spain, and Scotland are just a few countries with at least one lamb dish.
Like steak, there are many different cuts of lamb, and most work well for a particular purpose. Lamb shoulder is a great choice for stew, and it’s also one of the less expensive cuts. Bonus!
Lamb has an earthy flavor that may be stronger or milder depending on where it’s from and how it was raised. American lamb tends to be finished on grain, giving it a milder flavor and more marbling.
You’ll likely be able to find imports from New Zealand, Australia, and sometimes Iceland, which is very tender.
For this stew, it doesn’t matter too much where your lamb came from. Just select whatever meat you prefer.
From a nutritional standpoint, lamb is a great source of protein and boasts important vitamins and minerals such as selenium, zinc, iron, vitamin B12, and niacin.
Tips for a Great Stew
- First, select the right meat for the job. Lamb shoulder is perfect for this dish.
- Make sure the piece you select is of good quality. Ask the butcher for assistance if you’re not sure.
- Brown the meat before working on the other ingredients. This provides a much richer flavor.
- Caramelize! For this dish, you’ll soften the onions and caramelize the mushrooms.
- Serve with rice, or, for Paleo, cauliflower rice.
50 More Delicious Lamb Recipes
Don’t stop with this stew. There are a lot more adventures in cooking with lamb, even if you’re Paleo.
In fact, you should check out this post of 50 delicious Paleo lamb recipes ASAP and decide which ones you’d like to try!
You’ll find artfully crafted Paleo recipes all featuring the revered ingredient of honor, lamb. Whether you’re looking for simple chops or shanks or something like a roast, stew, or meatloaf, you can find the best the internet has to offer in one place.
A satisfying lamb stew that can be done on the stove-top while you get on with your day.
- 1 Tablespoon (15 ml) of olive oil
- 21oz lamb shoulder (600g), diced
- 1 medium onion (110 g), peeled and diced
- 2 garlic cloves (6g), peeled and crushed
- 8.8oz white button mushrooms (250g), sliced
- 2 cups (480 ml) of lamb or beef broth
- 1 can (400 g) of diced tomatoes
- 3–4 sprigs rosemary
- salt and freshly ground black pepper
- 4 portions cooked cauliflower rice, to serve
- Heat the oil in a large pan and brown the lamb over high heat. Remove and set aside.
- Add the onion and garlic to the same pan and cook over low-moderate heat until softened. Add mushrooms and increase the heat, cooking until the mushrooms are caramelized.
- Return the lamb to the pan. Add the broth, tomatoes, and rosemary, and bring to a simmer. Once simmering, reduce the heat to low and cover with a lid. Cook for 2 hours, stirring occasionally.
- Remove and discard the rosemary, then check the consistency of the sauce. If it has not thickened enough, increase the heat and cook without a lid for a few minutes, stirring regularly. Season with salt and freshly ground black pepper.
- Serve with cauliflower rice.
All nutritional data are estimated and based on per serving amounts.
- Calories: 504
- Sugar: 7 g
- Fat: 36 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 30 g