Prepare to embark on a culinary journey that will transport your taste buds to the vibrant streets of the Middle East with this show-stopping Spicy Lamb Stew. Imagine tender, succulent lamb that melts in your mouth, perfectly spiced and topped with an artistic arrangement of crispy sweet potato rosettes that will make your dinner guests stop and stare. This isn't just a meal; it's a gastronomic experience that combines rustic comfort with elegant presentation, promising to elevate your home cooking to restaurant-quality magic!
Prep Time: 25 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 55 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb lamb, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 2 sweet potatoes, thinly sliced
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the lamb by patting the cubes dry with paper towels and seasoning generously with salt, pepper, paprika, and cumin.
- Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring each piece develops a deep golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté chopped onions until translucent and soft, about 4-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Return lamb to the pot and pour in beef broth. Bring to a gentle simmer, cover, and reduce heat to low. Cook for approximately 1 hour, or until lamb is tender and easily falls apart.
- While stew is simmering, prepare sweet potato rosettes by using a mandoline or sharp knife to slice potatoes very thinly. Create circular rosette shapes by arranging overlapping potato slices in a circular pattern.
- Once lamb is tender, taste and adjust seasoning as needed. Transfer stew to a baking-safe dish if not already in one.
- Carefully arrange sweet potato rosettes on top of the stew, slightly overlapping to create an elegant decorative layer.
- Preheat oven to 375°F (190°C). Bake the stew with sweet potato rosettes for 25-30 minutes, or until potato edges are crisp and golden brown.
- Remove from oven and let rest for 10 minutes before serving. Garnish with fresh herbs like parsley or mint if desired.
Tips
- Pat the lamb dry before seasoning to ensure perfect browning and develop a rich, deep flavor.
- Brown the meat in batches to avoid overcrowding the pot, which can lead to steaming instead of proper caramelization.
- Use a mandoline for uniform, thin sweet potato slices to create picture-perfect rosettes.
- For extra depth of flavor, consider adding a splash of red wine when deglazing the pot after browning the lamb.
- Let the stew rest for 10 minutes after baking to allow flavors to settle and make serving easier.
- If you don't have a mandoline, a sharp knife and patience can still create beautiful sweet potato rosettes.
- Choose a heavy-bottomed Dutch oven for even heat distribution and optimal meat tenderness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 22g
Protein: 28g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 95mg
