Armenian Lamb Stew

local_grocery_store Ingredients

• 1.5 pounds lamb shoulder, cut into chunks
• 1 onion, chopped
• 2 carrots, sliced
• 2 potatoes, peeled and cubed
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• to taste salt
• to taste black pepper
• to taste fresh parsley, chopped (for garnish)

restaurant_menu Method

1. 1.In a large pot, heat some oil over medium heat.
2. 2.Add the chopped onion and minced garlic to the pot and sauté until fragrant.
3. 3.Add the lamb chunks to the pot and brown them on all sides.
4. 4.Stir in the tomato paste, dried thyme, dried rosemary, and dried oregano. Cook for a minute to toast the spices.
5. 5.Add the sliced carrots, cubed potatoes, and beef broth to the pot. Season with salt and black pepper to taste.
6. 6.Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 2 hours, or until the lamb is tender.
7. 7.Taste and adjust the seasoning if needed.
8. 8.Serve the Armenian Lamb Stew hot, garnished with fresh chopped parsley.
9. 9.Enjoy!

lightbulb_outline Tips

• chevron_rightFor extra flavor, you can marinate the lamb chunks in a mixture of olive oil, lemon juice, garlic, and herbs for a few hours before cooking.
• chevron_rightIf you prefer a thicker stew, you can mix a tablespoon of cornstarch with some cold water and stir it into the stew during the last 10 minutes of cooking.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious.
• chevron_rightFeel free to customize the stew by adding your favorite vegetables, such as peas or bell peppers.