Lamb Stew with Currants

Rich, hearty, and brimming with warmth, this Lamb Stew with Currants is the ultimate comfort food perfect for chilly evenings. Tender chunks of seared lamb shoulder are simmered to perfection in a flavorful base of red wine, beef or lamb stock, and aromatic vegetables, creating a deeply savory foundation. What sets this stew apart is the addition of sweet, tangy dried currants and a hint of ground cinnamon, which lend subtle layers of complexity to the dish. Infused with fresh thyme and bay leaf, and rounded out with hearty potatoes, this stew is both indulgent and balanced. Serve it garnished with freshly chopped parsley for a pop of color and brightness, paired with crusty bread or a bed of rice to soak up every drop of the luscious sauce. Whether for a family dinner or a cozy gathering, this slow-simmered lamb stew is a culinary masterpiece that will leave everyone asking for seconds! Perfect for searches like "comforting lamb stew recipe" or "lamb stew with a twist," this dish brings rustic elegance to your table.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced into rounds
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup dry red wine
• 4 cups beef or lamb stock
• 1 cup dried currants
• 4 fresh thyme sprigs
• 1 bay leaf
• 0.5 teaspoons ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 3 medium potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season the lamb cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the lamb and set aside.

Step 3

Add the remaining tablespoon of olive oil to the pot. Sauté the onion, carrots, and celery until softened, about 5-7 minutes.

Step 4

Add the garlic and cook for 1 minute until fragrant.

Step 5

Stir in the tomato paste and flour, cooking for 2 minutes to remove the raw flour taste.

Step 6

Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot.

Step 7

Pour in the stock and stir to combine. Add the browned lamb back to the pot.

Step 8

Add the currants, thyme sprigs, bay leaf, ground cinnamon, and potatoes. Bring the mixture to a simmer.

Step 9

Reduce the heat to low, cover, and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally.

Step 10

Taste and adjust seasonings as needed. Remove the thyme sprigs and bay leaf before serving.

Step 11

Garnish with fresh parsley and serve hot with crusty bread or over rice.

Nutrition Facts

Serving size	(3566.0g)

Amount per serving	% Daily Value*
Calories	4202.8

Total Fat 216.7g	0%
Saturated Fat 79.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 696.4mg	0%
Sodium 4716.4mg	0%
Total Carbohydrate 354.9g	0%
Dietary Fiber 39.9g	0%
Total Sugars 173.8g
Protein 204.0g	0%

Vitamin D 0IU	0%
Calcium 650.2mg	0%
Iron 30.4mg	0%
Potassium 8901.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 19.5%

Carbs: 33.9%