Description
This lamb stew recipe, cooked in a slow cooker, offers unbelievably tender lamb and a wonderful aroma, making it an ideal choice for easy, satisfying family dinners on busy weeknights. It’s a hearty, naturally gluten-free and dairy-free meal with deep, complex flavors enhanced by a spiced date and tamarind glaze.
Ingredients
- 1.5 kg boneless lamb shoulder or leg (trimmed of excess fat, cut into 4–5 cm cubes)
- 30 ml vegetable oil
- 1 large yellow onion (chopped)
- 4 cloves garlic (minced)
- 2 cm fresh ginger (grated)
- 30 ml tomato paste
- 1.5 ml cayenne pepper (optional, for heat)
- 2.5 ml ground cumin
- 2.5 ml ground coriander
- 5 ml dried thyme
- 2 large carrots (peeled and cut into 2.5 cm pieces)
- 4 medium potatoes (such as Yukon Gold or red potatoes, scrubbed and cut into 3–4 cm cubes)
- 710 ml vegetable stock (or good quality chicken stock)
- 400 g can crushed tomatoes
- 2 bay leaves
- 10 ml salt (or to taste)
- 2.5 ml freshly ground black pepper (or to taste)
- 200 g pitted Medjool dates (for glaze)
- 60 ml unsweetened tamarind paste (from a block or concentrate, for glaze)
- 60 ml hot vegetable stock or water (for glaze)
- 2.5 ml ground cinnamon (for glaze)
- 15 ml apple cider vinegar (for glaze)
- 30 g fresh cilantro (chopped, for garnish)
Instructions
- Sear the Lamb: Pat the lamb cubes very dry with paper towels. Heat 30 ml vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until shimmering. Sear the lamb in batches until deeply browned on all sides (about 3-4 minutes per batch). Transfer all seared lamb to the slow cooker insert.
- Sauté Aromatics & Spices: Reduce heat to medium in the same pan. Add the chopped onion and cook until softened and translucent (about 5-7 minutes). Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Stir in the tomato paste, cayenne pepper (if using), ground cumin, ground coriander, and dried thyme, cooking for 1 minute more to toast the spices.
- Combine in Slow Cooker: Transfer the onion mixture to the slow cooker insert with the lamb. Add the chopped carrots and potatoes around the lamb. Pour in the 710 ml vegetable stock and 400 g crushed tomatoes. Add the bay leaves, 10 ml salt, and 2.5 ml black pepper. Stir gently to combine all the ingredients.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The lamb will become fork-tender and the vegetables cooked through.
- Prepare Glaze: About 30 minutes before serving, combine the pitted dates, tamarind paste, 60 ml hot vegetable stock or water, ground cinnamon, and apple cider vinegar in a heatproof bowl. Let stand for 5-10 minutes to soften the dates. Transfer the date mixture to a small blender or food processor. Blend until completely smooth, scraping down the sides as needed. If the glaze is too thick, add a tiny bit more stock or water (5 ml at a time) until it reaches a pourable, glossy consistency. Taste and adjust for seasoning.
- Serve: Once the stew is cooked, remove and discard the bay leaves. Ladle the hot lamb stew into deep bowls. Drizzle a generous amount of the warm Spiced Date & Tamarind Glaze over each serving. Garnish immediately with a vibrant sprinkle of fresh chopped cilantro.
Notes
This recipe is naturally gluten-free and dairy-free. For a quicker start, you can skip searing the lamb, though the stew’s overall depth of flavor might be slightly less intense. If you prefer firmer potatoes, add them during the last 2 hours of cooking. If the lamb isn’t fork-tender after the recommended cooking time, simply cook for another hour on HIGH until it yields easily. To thicken the stew, whisk 15 ml cornstarch with 30 ml cold water, then stir it into the hot stew and cook on HIGH for 15-20 minutes until thickened.
- Prep Time: 45 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1.5 cups (400 g)
- Calories: 550 calories
- Sugar: 30 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 100 mg