Stovetop Lamb and Potato Stew with Fresh Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting bowl of tender lamb and potatoes simmered in a savory broth, brightened with garden-fresh dill for a taste of nomadic tradition. This asian-inspired one pot ready in about 80 minutes pairs lamb shoulder, potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.6 (12 ratings) Prep: 20 min Cook: 60 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1.5 lbs lamb shoulder into 1-inch cubes and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add lamb cubes in a single layer and sear for 4-5 minutes per side until browned, then remove and set aside.
  3. Step 3: Add 1 large chopped onion, 2 medium chopped carrots, and 2 stalks chopped celery to the pot. Sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Return the seared lamb to the pot, add 4 cups chicken broth, and bring to a gentle simmer. Cover and reduce heat to low. Simmer for 1 hour.
  5. Step 5: Add 2 medium peeled and diced potatoes to the pot. Cover and simmer for an additional 30 minutes until potatoes are tender.
  6. Step 6: Stir in 1/4 cup fresh chopped dill and cook for 2 more minutes. Adjust seasoning with salt and pepper if needed.

Frequently asked questions

How long does Stovetop Lamb and Potato Stew with Fresh Dill take to make?

Total time is about 80 minutes (20 min prep + 60 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 Stovetop Lamb and Potato Stew with Fresh Dill?

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 from drying out.

Can I substitute ingredients in Stovetop Lamb and Potato Stew with Fresh Dill?

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 Stovetop Lamb and Potato Stew with Fresh Dill 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 Stovetop Lamb and Potato Stew with Fresh Dill?

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.

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