Northern Spiced Lamb Stew with Root Vegetables
A hearty lamb stew infused with warm northern spices and tender root vegetables, perfect for chilly evenings. This mediterranean-inspired lamb ready in about 140 minutes pairs Lamb shoulder, diced, Salt, Black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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.
Ingredients
- 1.5 lbs Lamb shoulder, diced
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Vegetable oil
- 1 large Yellow onion, chopped
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and chopped
- 2 medium Parsnips, peeled and chopped
- 2 medium Potatoes, peeled and cubed
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Ground cinnamon
- 1/4 tsp Crushed red pepper flakes
- 4 cups Beef broth
- 2 tbsp Tomato paste
- 2 tbsp Fresh parsley, chopped
Instructions
- Step 1: Season 1.5 lbs diced lamb shoulder with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat for 2 minutes until shimmering.
- Step 3: Add the lamb in batches, browning all sides for 5-6 minutes, then remove and set aside.
- Step 4: Reduce heat to medium and add 1 large chopped yellow onion, sautéing for 5 minutes until softened.
- Step 5: Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/4 tsp crushed red pepper flakes; cook for 1 minute until fragrant.
- Step 6: Add 2 tbsp tomato paste and cook for 2 minutes, stirring frequently.
- Step 7: Return the lamb to the pot along with 3 chopped carrots, 2 chopped parsnips, 2 cubed potatoes, and 4 cups beef broth.
- Step 8: Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until lamb and vegetables are tender.
- Step 9: Stir in 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Northern Spiced Lamb Stew with Root Vegetables take to make?
Total time is about 140 minutes (20 min prep + 120 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 Northern Spiced Lamb Stew with Root Vegetables?
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 lamb shoulder, diced from drying out.
Can I substitute ingredients in Northern Spiced Lamb Stew with Root Vegetables?
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 Northern Spiced Lamb Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Northern Spiced Lamb Stew with Root Vegetables?
Mediterranean lamb 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.
