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Lamb Stew with Spinach and Carrot

Lamb stew with spinach and carrots

This delicious Lamb Stew with Spinach and Carrots recipe is perfect for any weeknight and Sunday dinner. Unlike the ordinary stew, there are no potatoes in sight—only leafy vegetables and carrots for vitamins, flavor, and color.

Lamb stew is a hearty and flavorful dish that is perfect for a cold winter day. This recipe is made with tender lamb, spinach, and carrots, simmered in a rich and flavorful broth. Lamb stew is a delicious and satisfying meal that will surely please everyone at the table.

Part of what is simple about this dish is its versatility. You can substitute spinach for any preferred leafy greens. The only concern is cooking time. Spinach cooks very quickly and adds depth to the lamb. The slight bitterness of the spinach adds definition to the lamb, while the sweetness of the carrots adds subtleties and binds all the ingredients together.

Lamb stew with spinach and carrots

The ingredients you will need for this lamb stew

  • Lamb loin
  • NouBess Hot Sauce
  • Haitian Epis or green seasoning
  • Balsamic vinegar
  • Olive oil
  • Diced tomatoes
  • Onion
  • Ground cumin
  • baby spinach
  • Carrots
  • More cumin, if preferred
  • More Original Gourmet Hot Sauce if preferred
  • Salt and pepper to taste

Instructions

First, you start with marinating the very crucial meat. When you marinate meat for a few minutes or hours, the fragrance of the herbs and spices adds flavor and tenderizes the meat.

The meat is then halfway cooked with the marinade and with NO water added. The tomatoes make their entrance to add a bit of color. And lastly, the spinach and carrots seal all the flavors together.

Lamb stew with spinach and carrots
Lamb stew with spinach and carrots

Before I leave you, the same technique works for beef as well. There are a lot of substitution opportunities here for leafy vegetables and types and cuts of meats. Stews, in my opinion, should be made with fresh ingredients only.

This brings us to the tomatoes. I have kind of ditched canned tomato paste and canned tomato sauce. Organic or not, fresh tomatoes are healthier and taste better.

Notes and Tips

  • For a richer flavor, brown the lamb in a cast-iron skillet before adding it to the pot.
  • To make this dish ahead of time, brown the lamb and vegetables, then add the broth, spinach, and wine. Bring to a boil, then reduce heat to low and simmer for 1 hour. Let cool completely, then cover and refrigerate for up to 3 days. When ready to serve, reheat the stew over medium heat until heated.
  • Serve with rice, boiled plantains, or crusty bread.

Enjoy this delicious lamb stew with white rice, couscous, millet, bulgar wheat, and any other cooked grains you prefer.

Lamb stew with spinach and carrots

Lamb Stew with Spinach and Carrot

This is a delicious slow-cooked lamb stew, nourishing, and versatile. Simple with extraordinary flavors and even perfect for Sunday dinner.
5 from 1 vote
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course lamb steak, legumes, stew
Cuisine Caribbean
Calories 3529 kcal

Ingredients
  

  • 2 pounds Lamb loin chop cleaned with vinegar and dried with paper towels
  • ½ teaspoon Noubess Hot Sauce
  • 2 tablespoons spice blend
  • 4 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt

To make tomato sauce

  • 1 tablespoon olive oil
  • 2 cups diced tomatoes about 2 large juicy tomatoes
  • 1 large onion
  • 1 teaspoon ground cumin

Remaining ingredients

  • 4 – 6 cups baby spinach or 16 oz
  • 2 – 3 carrots peeled and diced
  • More cumin if preferred
  • More NouBess Hot Sauce if preferred
  • Salt and pepper to taste

Instructions
 

  • After cleaning the meat pieces place them in a large bowl. In a small bowl mix hot sauce, herbs and spices blend, balsamic vinegar, salt and oil. Mix well with meat, cover and let marinate for about 30 minutes or more.
  • In a Dutch oven, place meat with marinade. Cover and cook over medium to low heat for 30 minutes.
  • In a separate pan, add oil and tomatoes. Cook tomatoes down until you have a reddish sauce and the pieces have almost melted. Add onion and ground cumin. Cook mixture for about 2 – 3 minutes while stirring on low heat.
  • Pour mixture over meat, and add carrots. Topped with spinach, and add additional spices. Cover and continue to cook over low to medium heat for another 30 minutes or until the meat is fully cooked. Occasionally stir meat and vegetables so all the flavors are well incorporated.
  • Season to taste if preferred again, let cook for another 5 to 10 minutes. Serve with white rice.

Notes

No water is added because the tomatoes and spinach will release enough juice to cook all the ingredients together. If you add water, you will need to add more herbs and spices.

Nutrition

Serving: 1gramsCalories: 3529kcalCarbohydrates: 78gProtein: 161gFat: 287gSaturated Fat: 113gPolyunsaturated Fat: 24gMonounsaturated Fat: 131gCholesterol: 671mgSodium: 3730mgPotassium: 4545mgFiber: 26gSugar: 33gVitamin A: 32726IUVitamin C: 95mgCalcium: 979mgIron: 36mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword 30 minutes meals, Haitian legumes, lamb stew
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published September 25, 2017. Updated

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