New Zealand Lamb Stew
Recipe by Mari Loewen.
Warm up winter days with tender braised New Zealand lamb, sweet carrots, and fluffy russet potatoes, all simmered in a perfectly balanced, comforting broth. This stew is outstanding, you’ll want to make it again and again.
Ingredients
1.4 kg New Zealand lamb shoulder (cut into 2-inch chunks)
Salt and pepper (to taste)
60 ml vegetable oil
900 g onions (about 6 medium), cut into large wedges
450 g carrots (about 6 medium), cut in 7.5 cm lengths
950 ml chicken stock
1 large sprig thyme
1.36 kg russet potatoes (about 12 small), peeled and halved
Preparation
Pat lamb dry and season well with salt and pepper. Put oil in heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.
Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it’s fine if potatoes are not completely submerged). Season potatoes with salt and pepper, cover pot and cook on stovetop covered at a gentle simmer for about 1 hour. Serve with fresh parsley.
