Braised Lamb Stew

Braised Lamb Stew
Staff Writer
Braised Lamb Stew

Yasmin Fahr

Braised Lamb Stew

After receiving a new Dutch oven for Christmas (yay!), I was excited to put it to use with this easy stew. Feel free to add other herbs like rosemary or thyme to it and vegetables like chickpeas or beans, but this lamb stew is delicious as is. 

Because of my love for tomatoes, I decided to use that as my braising liquid instead of broth. It still has a fair amount of acidity and some sweetness, which was enhanced by the carrots. We served it with crispy potatoes, but it would also work well with rice, couscous, or boiled potatoes. 

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In a mixing bowl, combine the spices and 2 tablespoons of olive oil (it will feel like a paste). Add the lamb and coat thoroughly with the spice mixture. Heat a Dutch oven or large pot over medium-high heat, add the olive oil and when hot, brown the lamb, working in batches so you don’t crowd the pan.

When you’ve finished browning the lamb on all sides, add the onions and carrots to the pan with the water. Cook until the water has mostly burned off, stirring and scraping off any brown bits on the bottom. Add the tomatoes and the lamb and bring to a boil. Turn the heat down until you reach a bare simmer and cook for 2 ½ to 3 hours, or until the lamb is falling apart and tender, stirring occasionally. 


Calories per serving:

3,480 calories

Dietary restrictions:

High Fiber, Low Carb Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 230g 355%
  • Carbs 36g 12%
  • Saturated 99g 494%
  • Fiber 11g 43%
  • Sugars 23g
  • Monounsaturated 94g
  • Polyunsaturated 19g
  • Protein 301g 601%
  • Cholesterol 1,078mg 359%
  • Sodium 4,134mg 172%
  • Calcium 229mg 23%
  • Magnesium 477mg 119%
  • Potassium 6,098mg 174%
  • Iron 30mg 165%
  • Zinc 56mg 372%
  • Phosphorus 2,984mg 426%
  • Vitamin A 464µg 52%
  • Vitamin C 113mg 188%
  • Thiamin (B1) 2mg 159%
  • Riboflavin (B2) 4mg 234%
  • Niacin (B3) 104mg 520%
  • Vitamin B6 3mg 154%
  • Folic Acid (B9) 446µg 111%
  • Vitamin B12 40µg 671%
  • Vitamin E 4mg 22%
  • Vitamin K 67µg 83%
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