Ginger-Simmered Lamb and Potato Stew
Hearty lamb and potatoes slow-cooked in a fragrant ginger-garlic broth with root vegetables. This asian-inspired one pot ready in about 95 minutes pairs cubed lamb shoulder, medium, peeled and cubed potatoes, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 1 lb, cubed lamb shoulder
- 2 medium, peeled and cubed potatoes
- 1 cup, sliced carrots
- 2 tbsp, grated fresh ginger
- 3 cloves, minced garlic
- 2 cups low-sodium chicken broth
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 1 tsp thyme
- 1/2 tsp salt
Instructions
- Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Season 1 lb cubed lamb shoulder with 1/2 tsp salt and sear for 4 minutes per side until browned. Remove lamb and set aside.
- Step 2: Add 3 minced garlic cloves and 2 tbsp grated fresh ginger to the pot, stirring for 1 minute until fragrant. Add 2 medium peeled and cubed potatoes and 1 cup sliced carrots, stirring to coat in the aromatics.
- Step 3: Pour in 2 cups low-sodium chicken broth and 1 tbsp soy sauce, then return the seared lamb to the pot. Add 1 tsp thyme and bring to a gentle simmer.
- Step 4: Cover and reduce heat to low. Simmer for 1 hour 15 minutes, or until the lamb is fork-tender and potatoes are cooked through, stirring occasionally to prevent sticking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Simmered Lamb and Potato Stew take to make?
Total time is about 95 minutes (20 min prep + 75 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 Ginger-Simmered 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 cubed lamb shoulder from drying out.
Can I substitute ingredients in Ginger-Simmered 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 Ginger-Simmered 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 Ginger-Simmered 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
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
