Lamb stew with thyme
4 servings
120 minutes
Lamb stew with thyme embodies rustic warmth and coziness, inspired by European culinary traditions. This dish has a deeply rich flavor and aroma of herbs, prepared for centuries in families that value the simplicity and richness of natural ingredients. Juicy pieces of lamb are slowly stewed with potatoes, carrots, and onions, infusing each other with flavors and aromas. Thyme adds a special zest to the dish, while fresh parsley finishes it with a light herbal note. This dish is perfect for leisurely family dinners or cozy gatherings with friends. It warms and comforts, reminding of home traditions and the magic of slowly cooked food.
1
In a heavily heated pan, sauté large pieces of lamb in olive oil until nicely colored. Fry in small batches to ensure the meat fries rather than stews in its own juice.
- Mutton: 800 g
- Olive oil: 4 tablespoons
2
If the potato skin is thin, it is enough to wash or scrub it with a special sponge, then cut it into cubes. Peel the carrot and cut it into large pieces. It’s better to take a smaller onion and cut it into 4 parts lengthwise, trying to keep it whole at the cut. Place everything in a thick-bottomed heat-resistant dish, add the fried meat, spices, cover with a lid, and send it to the oven for 2 hours until the meat and vegetables reach the desired softness and enrich each other's flavor.
- Potato: 1 kg
- Carrot: 2 pieces
- Onion: 3 pieces
- Sea salt: to taste
- Ground black pepper: to taste
- Ground cumin: 0.5 teaspoon
3
Before serving, sprinkle with chopped parsley and ground pepper.
- Parsley: 1 bunch
- Ground black pepper: to taste