As the weather cools down, there’s nothing quite like a warm, comforting bowl of lamb stew to lift your spirits. Rich in flavor and nutrients, lamb is a perfect ingredient for a hearty and satisfying meal. Whether you’re looking for a classic Irish-inspired dish or something with international flair, we’ve got you covered. From the spices of Morocco to the herbs of Greece, our collection of 20 lamb stew recipes will guide you through the process of cooking up a deliciously cozy night in.
In this article, we’ll take you on a culinary journey around the world, exploring the diverse flavors and ingredients that make each dish unique. With everything from root vegetables to sweet potatoes, apricots to quince, there’s something for every palate and dietary preference. So grab a spoon and let’s dive into our collection of 20 hearty lamb stew recipes perfect for cozy nights in!
Classic Irish Lamb Stew with Root Vegetables
Warm up with a hearty and comforting Irish lamb stew, packed with tender root vegetables and rich flavors. This classic recipe is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 medium carrots, peeled and sliced
– 2 medium parsnips, peeled and sliced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup lamb broth or beef broth
– 1 cup red wine (optional)
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the lamb pieces over medium-high heat, about 5 minutes.
3. Add the sliced carrots, parsnips, onion, and garlic; cook until the vegetables start to soften, about 10 minutes.
4. Add the broth, wine (if using), tomato paste, thyme, salt, and pepper. Stir well to combine.
5. Cover the pot and transfer it to the preheated oven. Cook for 2-3 hours or until the lamb is tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 2-3 hours
Moroccan Lamb Stew with Apricots and Chickpeas
Moroccan Lamb Stew with Apricots and Chickpeas Recipe
Savor the rich flavors of Morocco with this aromatic stew, where tender lamb meets sweet apricots and creamy chickpeas. This hearty dish is perfect for a cozy night in or a gathering with friends.
Ingredients:
– 1 lb lamb shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) apricots in syrup, drained and chopped
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Brown the lamb in batches until browned on all sides, about 5 minutes per batch. Remove from pot.
3. Add onions and garlic; cook until softened, about 5 minutes.
4. Stir in cumin, paprika, cinnamon, salt, and pepper.
5. Add apricots, chickpeas, and lamb back to the pot. Pour in enough water to cover everything (about 2 cups).
6. Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours or until lamb is tender.
Cooking Time: 1 1/2 hours
Serves: 4-6 people
Greek Lamb Stew with Orzo and Feta
This hearty stew combines tender lamb, nutty orzo, and tangy feta cheese for a deliciously authentic Greek meal. With minimal prep time and straightforward cooking, this recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup orzo
– 4 cups chicken broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in orzo, chicken broth, oregano, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until lamb is tender.
4. Stir in feta cheese. Serve hot, garnished with parsley if desired.
Cooking Time: 35-40 minutes
Spicy Harissa Lamb Stew with Sweet Potatoes
A flavorful and aromatic stew that combines the richness of lamb with the warmth of harissa and the sweetness of sweet potatoes. Perfect for a cozy dinner on a chilly evening.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 2 medium sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1/4 cup harissa paste
– 1 can (14.5 oz) diced tomatoes
– Salt and black pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
2. Add onion and garlic; cook until softened. Add cumin, smoked paprika, and cayenne pepper (if using); cook 1 minute.
3. Add sweet potatoes, harissa paste, diced tomatoes, browned lamb, salt, and black pepper. Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer, covered, for 2-1/2 hours or until the meat is tender.
Cooking Time: 2-1/2 hours
French Lamb Daube with Red Wine and Herbs
This classic Provençal dish is a hearty, flavorful stew that showcases the tender lamb shoulder and rich flavors of red wine, herbs, and spices. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1.5 kg lamb shoulder, bone-in
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1 bay leaf
– Salt and pepper to taste
Instructions:
1. Preheat oven to 160°C (325°F).
2. Season the lamb shoulder with salt, pepper, thyme, and rosemary.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the lamb until browned on all sides, about 5 minutes per side.
4. Add onion and garlic; cook until softened, about 5 minutes.
5. Add red wine, beef broth, and bay leaf. Bring to a simmer, then cover and transfer to the preheated oven.
6. Braise for 2-1/2 hours or overnight (8 hours). Serve hot, garnished with fresh herbs if desired.
Cooking Time: 2-3 hours
Persian Lamb Stew with Eggplant and Tomatoes
This hearty stew is a staple of Persian cuisine, perfect for a cold winter’s night. The combination of tender lamb, flavorful spices, and the sweetness of tomatoes and eggplant creates a truly unforgettable dish.
Ingredients:
– 1 pound lamb shoulder or shanks, cut into 2-inch pieces
– 2 medium eggplants, cut into 1-inch cubes
– 2 large onions, chopped
– 3 garlic cloves, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the lamb and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onions and garlic to the pot; cook until the onions are softened, about 5 minutes.
4. Add the eggplant, cumin, paprika, salt, and black pepper to the pot. Cook for an additional 2-3 minutes.
5. Stir in the diced tomatoes and browned lamb. Bring to a simmer, then reduce heat to low and cook, covered, for 1 hour or until the lamb is tender.
Cooking Time: 1 hour 15 minutes
Slow Cooker Lamb Stew with Rosemary and Garlic
This hearty lamb stew recipe is perfect for a cozy evening meal. The combination of tender lamb, fragrant rosemary, and savory garlic will fill your home with delicious aromas.
Ingredients:
– 1 pound boneless lamb shoulder or shanks
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 onion, chopped
– 2 carrots, peeled and chopped
– 1 cup lamb broth or beef broth
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Brown the lamb on all sides, then transfer to the slow cooker.
3. Add garlic, rosemary, onion, carrots, and broth to the slow cooker.
4. Season with salt and pepper to taste.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Serve hot, garnished with fresh rosemary leaves if desired.
Cooking Time: 8-10 hours (low), 4-6 hours (high)
Indian Lamb Curry Stew with Coconut Milk
This hearty stew is a perfect blend of spices, tender lamb, and creamy coconut milk, sure to warm your senses. A classic Indian dish that’s easy to make and serves as a comforting meal for any occasion.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon turmeric powder
– 1 can (14 oz) coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown lamb pieces, then set aside.
3. Add onions and cook until they start to brown.
4. Add garlic, ginger, cumin, coriander, cinnamon, cardamom, and turmeric. Cook for 1 minute.
5. Add coconut milk and bring to a simmer.
6. Return lamb to the pot and season with salt.
7. Simmer stew for 2-3 hours or until lamb is tender.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 2-3 hours
Hungarian Lamb Goulash with Paprika and Caraway
Experience the rich flavors of Hungary with this hearty lamb goulash recipe, infused with the warmth of paprika and the earthiness of caraway. This traditional dish is perfect for a cozy evening meal.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground paprika
– 1/2 teaspoon caraway seeds
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– Salt and pepper, to taste
– Fresh parsley or dill, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add lamb and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in paprika, caraway seeds, diced tomatoes, and broth. Bring to a simmer.
5. Return lamb to the pot and season with salt and pepper.
6. Reduce heat to low and let goulash simmer for 1 1/2 hours, or until lamb is tender.
7. Serve hot, garnished with fresh parsley or dill.
Cooking Time: 1 hour 30 minutes
Lamb and Lentil Stew with Spinach
This hearty stew combines the rich flavor of lamb with the comforting warmth of lentils and spinach, making it a perfect dish for a cozy evening meal. The slow-cooked flavors meld together beautifully, creating a deliciously aromatic and nutritious stew.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 1-inch pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– Fresh spinach leaves, chopped (about 2 cups)
– Olive oil, for cooking
Instructions:
1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add lamb and cook until browned, about 5 minutes.
3. Add onions, garlic, bell pepper, cumin, smoked paprika, salt, and black pepper. Cook, stirring occasionally, for 10 minutes.
4. Add lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until lentils are tender.
5. Stir in chopped spinach and cook until wilted.
6. Serve hot, garnished with additional spinach leaves if desired.
Cooking Time: 45-50 minutes
Tuscan Lamb Stew with White Beans and Sage
This hearty stew combines tender lamb, creamy white beans, and the earthy flavor of sage for a comforting and flavorful meal. Perfect for a chilly evening or special occasion.
Ingredients:
– 1 lb boneless lamb shoulder, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup dried cannellini beans, soaked overnight and drained
– 4 cups chicken broth
– 1/4 cup white wine (optional)
– 2 tbsp olive oil
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, heat the olive oil over medium-high heat.
3. Brown the lamb pieces in batches, about 5 minutes per batch. Remove from pot and set aside.
4. Add the onion and garlic to the pot; cook until softened, about 5 minutes.
5. Add the soaked white beans, chicken broth, wine (if using), browned lamb, and chopped sage. Season with salt and pepper.
6. Bring to a boil, then cover and transfer to the preheated oven. Simmer for 2-3 hours or until the lamb is tender.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2-3 hours
Lamb and Barley Stew with Mushrooms
This comforting stew is a perfect blend of tender lamb, nutty barley, and earthy mushrooms, all slow-cooked to perfection. Serve with crusty bread or over mashed potatoes for a satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup pearled barley
– 4 cups lamb broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the lamb and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until softened, 3-4 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, 5-7 minutes.
4. Add the barley, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 1 hour or until the lamb is tender.
Cooking Time: 1 hour
Ethiopian Lamb Stew with Berbere Spice
Experience the rich flavors of Ethiopia with this hearty lamb stew infused with the bold, aromatic spices of berbere.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon berbere spice mix (see note)
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 1 cup lamb broth or beef broth
– 1 can (14.5 oz) diced tomatoes
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onions and cook until browned, about 5 minutes.
2. Add garlic, berbere spice mix, cumin, turmeric, salt, and pepper. Cook 1 minute, stirring constantly.
3. Add lamb pieces and cook until browned on all sides, about 5-7 minutes.
4. Add broth, diced tomatoes, and water (if using lamb broth). Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until lamb is tender.
5. Serve hot, garnished with cilantro.
Cooking Time: 1 hour 30 minutes
Lamb and Chickpea Stew with Cumin and Coriander
This hearty stew combines the rich flavors of lamb and cumin with the comforting warmth of chickpeas and coriander. Perfect for a cozy evening meal.
Ingredients:
– 1 lb lamb shoulder or shanks, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp paprika
– Salt and pepper, to taste
– 4 cups lamb or beef broth
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened (5 minutes).
2. Add garlic, cumin, coriander, paprika, salt, and pepper. Cook for 1 minute.
3. Add lamb and cook until browned (5-7 minutes).
4. Add chickpeas and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lamb is tender.
Cooking Time: 45-50 minutes
Spanish Lamb Stew with Olives and Almonds
This hearty stew combines the rich flavors of lamb, olives, and almonds to create a satisfying and flavorful meal. Perfect for a cold winter’s night, this recipe is easy to make and packed with nutrients.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 2-inch cubes
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup pitted green olives, sliced
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup chicken broth
– 1/2 cup water
– 1/4 cup blanched almonds, chopped
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Remove the lamb and add the onion and garlic; cook until softened, about 3-4 minutes.
4. Add the olives, paprika, salt, and pepper; stir to combine.
5. Return the lamb to the pot, along with the broth and water; bring to a boil.
6. Reduce heat to low and simmer, covered, for 1 1/2 hours or until the lamb is tender.
7. Stir in almonds and parsley; serve hot.
Cooking Time: 1 1/2 hours
Lamb and Pumpkin Stew with Thyme
This hearty stew combines tender lamb, sweet pumpkin, and fragrant thyme to create a warm and comforting meal perfect for a chilly evening. With minimal prep time and simple cooking instructions, this recipe is ideal for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch cubes
– 1 medium pumpkin (about 2 pounds), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh thyme
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup lamb or beef broth
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic; cook until softened, about 3-4 minutes.
4. Add the pumpkin, thyme, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
5. Add the broth and browned lamb back to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until the lamb is tender.
6. Serve hot, garnished with fresh thyme if desired.
Cooking Time: 1 hour
Lebanese Lamb Stew with Green Beans and Tomatoes
This hearty stew is a staple of Lebanese cuisine, perfect for a comforting meal on a chilly day. The combination of tender lamb, crunchy green beans, and sweet tomatoes in a rich tomato-based sauce is sure to become a family favorite.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup fresh green beans, trimmed
– 2 medium tomatoes, diced
– 1 can (14.5 oz) crushed tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned, about 5 minutes. Remove from pot.
2. Add the onions and garlic; cook until softened, about 3 minutes.
3. Add the green beans, crushed tomatoes, cumin, paprika, salt, and pepper. Stir to combine.
4. Return the lamb to the pot, cover, and bring to a boil. Reduce heat to low and simmer for 1 hour or until lamb is tender.
5. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: About 1 hour 15 minutes.
Lamb and Potato Stew with Dill
This hearty stew is a perfect blend of tender lamb, creamy potatoes, and the brightness of fresh dill. It’s a simple yet satisfying meal that’s sure to become a family favorite.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2-3 medium-sized potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup white wine (optional)
– 2 sprigs fresh dill, chopped
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the potatoes, chicken broth, wine (if using), and dill. Season with salt and pepper to taste.
4. Bring the stew to a boil, then reduce heat to low and simmer for 1 hour or until the lamb and potatoes are tender.
5. Serve hot, garnished with additional fresh dill if desired.
Cooking Time: 1 hour
Lamb and Pea Stew with Mint
This fragrant stew is a perfect blend of lamb’s rich flavor and the sweetness of fresh peas, all tied together with a hint of mint. A comforting and flavorful dish that’s perfect for a chilly evening.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup fresh peas
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried mint leaves
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the lamb and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add the peas, chicken broth, tomato paste, and mint leaves to the pot. Stir to combine.
5. Return the lamb to the pot and season with salt and pepper.
6. Bring the stew to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lamb is tender.
Cooking Time: 20-25 minutes
Lamb and Quince Stew with Cinnamon
Warm up on a chilly evening with this aromatic and flavorful stew that combines the tender texture of lamb with the sweetness of quince and the warmth of cinnamon.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch cubes
– 2 medium-sized quinces, peeled, cored, and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1/2 cup lamb broth or beef broth
– 1/4 cup red wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat oil in a large Dutch oven over medium heat. Add lamb and cook until browned on all sides, about 5 minutes.
2. Add onion, garlic, cinnamon, cumin, and turmeric. Cook for 2-3 minutes or until the onion is translucent.
3. Add quinces, broth, and red wine (if using). Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours or until lamb is tender.
4. Season with salt and pepper to taste. Garnish with chopped parsley. Serve hot.
Cooking Time: 1 hour 30 minutes
Summary
Cozy up on a chilly night with one of these delicious lamb stew recipes! From classic Irish to exotic Moroccan, and from hearty Hungarian to flavorful Indian, there’s something for every taste. Explore 20 mouth-watering options that combine lamb with root vegetables, apricots, orzo, sweet potatoes, red wine, eggplant, coconut milk, paprika, lentils, spinach, white beans, mushrooms, berbere spice, and more. Whether you’re in the mood for something comforting and traditional or bold and international, these recipes are sure to satisfy your cravings and warm your belly.
Leave a Reply