Lamb Stew Recipe – Chili & Thyme Flavored Comfort Food

Last Updated on 2 months by Neha Deshmukh

Lamb Stew Recipe – Chili & Thyme Flavored Comfort Food

Hey everyone! There’s just something about a hearty stew bubbling away on the stove, especially when the weather turns a bit chilly. This Lamb Stew recipe is a real hug in a bowl – packed with flavour from chili and thyme, and so incredibly comforting. I first made this for a family gathering a few winters ago, and it’s been a request ever since! It’s easier than you think, and the aroma that fills your kitchen while it’s cooking is divine.

Why You’ll Love This Recipe

This isn’t your average lamb stew. The combination of chili powder and fresh thyme gives it a lovely warmth and depth of flavour that’s a little different, but totally addictive. It’s a one-pot wonder, meaning less washing up (always a win!), and it’s perfect for a relaxed weekend meal or when you want something truly satisfying. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 700 grams leg of lamb or lamb shoulder, cut into cubes (excess fat trimmed)
• 4 tbsp flour
• 1 onion, finely chopped
• 1 tsp fresh thyme leaves
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp chili powder
• 3 cups lamb or vegetable stock
• 1 tbsp butter (optional)
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 4 medium carrots, sliced in rounds
• 2 potatoes, cut into small cubes
• Salt, to taste
• Pepper, to taste
• Parsley, to garnish

Ingredient Notes

Let’s talk ingredients for a moment! Using lamb shoulder or leg of lamb really makes a difference – they become beautifully tender during the long cooking time. Don’t be afraid to trim off any excess fat, though.

The chili powder is key here. It adds a lovely warmth without being overpowering. I use Kashmiri chili powder for a vibrant colour and mild heat, but you can adjust to your preference.

Fresh thyme is so much better than dried, if you can get your hands on it. The flavour is brighter and more fragrant.

Finally, a good quality stock is essential. Lamb stock will give the richest flavour, but vegetable stock works beautifully too, especially if you’re looking for a lighter option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F). In a large, oven-safe pot (a Dutch oven is perfect!), heat the olive oil over medium heat.
2. Coat the lamb cubes with flour, season generously with salt and pepper, and then brown them in the pot. Don’t overcrowd the pot – do this in batches if necessary. Once browned, remove the lamb and set it aside.
3. If you’re using butter, melt it in the same pot. Add the chopped onion, bay leaves, and thyme. Sauté until the onions soften – about 3-4 minutes.
4. Stir in the minced garlic and tomato paste, and cook for another minute until fragrant. This is where your kitchen will start to smell amazing!
5. Sprinkle in the chili powder and toast it for about 30 seconds. This really wakes up the flavour.
6. Add the cubed potatoes and sliced carrots to the pot. Cook uncovered for 5 minutes, stirring occasionally, to give them a little colour.
7. Pour in the stock, bring everything to a boil, then cover the pot. Transfer it to the preheated oven and bake for 1 hour and 50 minutes, or until the lamb is incredibly tender.
8. Finally, garnish with fresh parsley before serving. Doesn’t that look inviting?

Expert Tips

• Browning the lamb is crucial! It adds so much flavour to the stew. Don’t skip this step.
• Don’t be afraid to taste and adjust the seasoning throughout the cooking process.
• If the stew starts to look too dry, add a little more stock.
• For a richer flavour, you can add a splash of red wine along with the stock.

Variations

• Vegan Adaptation: Swap the lamb for hearty vegetables like butternut squash, sweet potatoes, and chickpeas. Use a good quality vegan stock. My friend, Priya, makes a fantastic version with smoked paprika for a lovely depth of flavour.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your stock to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: If you like things a bit spicier, increase the amount of chili powder. Or, add a pinch of cayenne pepper.
• Festival Adaptations: This stew is perfect for Christmas or the Winter Solstice. It’s the ultimate comfort food for a cold evening.

Serving Suggestions

Serve this Lamb Stew with a side of crusty bread for soaking up all that delicious gravy. A simple green salad also makes a lovely accompaniment. It’s also fantastic with a dollop of plain yogurt or a sprinkle of fresh coriander.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day!

FAQs

What cut of lamb is best for stewing?

Lamb shoulder or leg are the best options. They have enough fat and connective tissue to become incredibly tender during the long cooking time.

Can I make this stew a day ahead?

Absolutely! In fact, the flavours will meld even more beautifully overnight. Just reheat gently before serving.

Can I use dried thyme instead of fresh?

You can, but use about 1 teaspoon of dried thyme for every tablespoon of fresh.

What can I substitute for lamb stock?

Vegetable stock is a great substitute. You can also use chicken stock, but it will alter the flavour slightly.

How do I prevent the potatoes from becoming mushy?

Don’t overcook them! Add the potatoes later in the cooking process, and check for tenderness with a fork.

Is this stew suitable for freezing?

Yes, it is! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months.