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The world best lamb stew with raisins served with couscous and pickled sweet pepper

Best Lamb Stew Recipe-With Raisins and Couscous

Course: Dinner, Lunch, Main Course
Cuisine: Hungarian, International
Diet: Halal
Keyword: best lamb stew, best lamb stew recipe, lamb stew
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 2 servings
Calories: 948kcal
Author: Timea
Today I'll show you how to cook the best lamb stew recipe, with which you will delight your guests. There are many recipes of lamb stew from all over the world. I will make today a recipe, a combination of Transylvanian and Moroccan flavors.
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Ingredients

  • 500 g lamb meat lamb shoulders
  • 1 piece onion medium size
  • 1 piece leak
  • 1 piece red sweet pepper bell pepper
  • 4 pieces garlic cloves
  • 2 teaspoon sea salt kosher
  • 2 teaspoon ground pepper freshly ground
  • 1 tbsp sweet paprika Hungarian
  • ½ teaspoon cinnamon
  • 2 pieces bay leaves
  • 1 tbsp tomato paste
  • 1 teaspoon rosemary
  • 50 g raisins
  • 100 ml olive oil

Instructions

First I Prepared the Ingredients

  • After I thoroughly cleaned the fat, I cut the lamb meat into cubes.
  • I cleaned, washed and chopped onions, leeks, garlic cloves and red pepper.

Here's How to Make the Best Lamb Stew in the World

  • In a saucepan I heated about 100 ml of olive oil. When the oil is hot, I put to fry the onions and the leeks. I let to fry for a little, about five minutes, then I add the chopped pepper and the garlic.
  • I put two bay leaves, sea salt and I let it gently frying for five minutes, stirring it from time to time.
  • Now we can add the lamb meat. I let the meat fry until it got some color and then I started to season it.
  • I add freshly ground pepper, Hungarian sweet paprika and tomato paste. Also for a Moroccan flavor I put half a teaspoon of cinnamon, rosemary, ground cumin and a handful of raisins.
  • Poure the water over until the meat was covered and I let everything boil at the average temperature about an hour and a half. We check if the meat has softened, if not, fill with a little more water and let it boil.
  • Taste of it, and if it's still needed, add more salt. 

Serving

  • In our country the lamb stew is usually served with polenta or mashed potatoes. But I preferred to continue with the Moroccan influences and I served with couscous.

Notes

Variants You can add if you want other vegetables such as carrots and celery, for added flavors. Instead of water, you can add lamb stock or vegetable soup. Also and you can add 100 ml of red wine to help freshen the meat.

Nutrition

Serving: 1grams | Calories: 948kcal | Carbohydrates: 41g | Protein: 54g | Fat: 64g | Saturated Fat: 12g | Cholesterol: 163mg | Sodium: 2576mg | Fiber: 7g | Sugar: 8g