Icelandic-Inspired Hearty Lamb Stew

Ingredients

While the original Escudella de pagés is a Spanish dish typically made with pork, sausages, and a variety of vegetables, this Icelandic-inspired version focuses on lamb as the main protein. The flavors are adapted to incorporate Icelandic herbs and spices, giving the stew a unique taste that reflects the culinary traditions of Iceland. Additionally, the use of root vegetables commonly found in Icelandic cuisine adds a distinct texture and flavor profile to the dish. We alse have the original recipe for Escudella de pagés, so you can check it out.

• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cups (950ml) lamb or vegetable broth 4 cups (950ml) lamb or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried Icelandic moss (Fjallagrös) 1 teaspoon dried Icelandic moss (Fjallagrös)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and sauté until translucent.
3. 3.
   Add the carrots, parsnips, potatoes, turnips, and celery to the pot. Stir and cook for a few minutes until slightly softened.
4. 4.
   Return the lamb to the pot and pour in the lamb or vegetable broth. Add the bay leaf, dried thyme, dried rosemary, and dried Icelandic moss.
5. 5.
   Season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf before serving. Adjust the seasoning if needed.
7. 7.
   Serve the Icelandic-Inspired Hearty Lamb Stew hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb — For the best flavor and tenderness, choose high-quality lamb shoulder and ensure it is cubed into bite-sized pieces.
• Icelandic moss (Fjallagrös) — This unique ingredient adds an earthy flavor to the stew. If unavailable, you can omit it or substitute with dried thyme.

Tips & Tricks

• For a richer flavor, sear the lamb cubes before adding them to the stew.
• Feel free to add other root vegetables such as rutabaga or celeriac for additional depth of flavor.
• Serve the stew with traditional Icelandic rye bread or crusty sourdough bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This stew pairs well with a dollop of Icelandic skyr or sour cream on top for added creaminess.

Serving advice

Serve the Icelandic-Inspired Hearty Lamb Stew in deep bowls, allowing the flavors to meld together. Accompany it with a slice of traditional Icelandic rye bread or crusty sourdough bread for a satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh herbs such as parsley or dill to add a pop of color and freshness to the presentation. Serve it in rustic bowls or traditional Icelandic ceramic bowls for an authentic touch.