Cumin-Spiced Lamb and Potato Stew
Tender lamb and potatoes slow-cooked in a rich cumin-scented broth with carrots and cauliflower, ideal for a hearty, one-pot meal. This asian-inspired one pot ready in about 90 minutes pairs cut into 1/2-inch cubes lamb stew meat, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, cut into 1/2-inch cubes lamb stew meat
- 2 tbsp olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 2 tsp cumin seeds
- 1 tsp turmeric
- 4 cups vegetable stock
- 3 medium, peeled and diced potatoes
- 2 medium, peeled and diced carrots
- 1 cup, broken into florets cauliflower
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- to taste salt
- to taste pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 2 cups lamb stew meat and brown on all sides for 5 minutes, then remove and set aside.
- Step 2: Add 1 large diced onion to the pot and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 60 seconds until fragrant.
- Step 3: Add 2 tsp cumin seeds and 1 tsp turmeric to the pot, stirring for 30 seconds until aromatic.
- Step 4: Return browned lamb to the pot, then add 4 cups vegetable stock, 3 diced potatoes, 2 diced carrots, and 1 cup cauliflower florets. Bring to a simmer.
- Step 5: Cover and reduce heat to low. Simmer for 60 minutes until lamb is fork-tender and vegetables are cooked through.
- Step 6: Stir in 2 tbsp tomato paste and 1 tbsp soy sauce. Season with salt and pepper to taste. Simmer uncovered for 10 minutes to thicken the sauce slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Lamb and Potato Stew take to make?
Total time is about 90 minutes (20 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spiced Lamb and Potato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Cumin-Spiced Lamb and Potato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spiced Lamb and Potato Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cumin-Spiced Lamb and Potato Stew?
Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
