Recipe
Icelandic-Inspired Hearty Lamb Stew
Sjávarfangsríkur Lambakjötssúpa - A Taste of Icelandic Sea and Land
4.6 out of 5
Indulge in the flavors of Icelandic cuisine with this hearty lamb stew. Bursting with the essence of the sea and land, this dish combines tender lamb, root vegetables, and a touch of Icelandic herbs to create a comforting and nourishing meal.
Metadata
Preparation time
20 minutes
Cooking time
1.5 to 2 hours
Total time
1 hour 50 minutes to 2 hours 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Paleo, Gluten-free, Dairy-free, Low-carb, High-protein
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
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.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.In the same pot, add the diced onion and sauté until translucent.
-
3.Add the carrots, parsnips, potatoes, turnips, and celery to the pot. Stir and cook for a few minutes until slightly softened.
-
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.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.Remove the bay leaf before serving. Adjust the seasoning if needed.
-
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.
More recipes...
More Spanish cuisine dishes » Browse all
Patatas en ajopollo
Potatoes with garlic and paprika
Patatas en ajopollo is a Spanish dish made with potatoes, onions, garlic, and paprika. It is a simple and flavorful dish that is perfect for a...
Sopes mallorquines
Mallorcan Sopes
Sopes mallorquines are a traditional dish from the Balearic Islands in Spain. They are small, thick tortillas made from cornmeal and topped with a...
Caldereta de chivo
Spanish goat stew
Caldereta de chivo is a Spanish dish made from goat meat that is cooked with a variety of vegetables and spices. It is a hearty and flavorful dish...
More Icelandic cuisine dishes » Browse all
Thorramatur
Icelandic feast
Thorramatur is a traditional Icelandic dish that consists of a variety of preserved meats, fish, and dairy products.
Hangikjöt
Icelandic smoked lamb
Hangikjöt is a traditional Icelandic dish that is made with smoked lamb. It is a flavorful and hearty dish that is perfect for a cold winter day.
Icelandic Hot Dog
The Icelandic Hot Dog is a popular street food in Iceland.