English Lamb Stew with Root Vegetables

Ingredients

In this adaptation of the Armenian dish Khashlama, we have incorporated English flavors and ingredients to create a stew that is more suited to the English cuisine. While the original dish uses traditional Armenian spices and herbs, we have replaced them with English herbs like thyme and rosemary. Additionally, we have included root vegetables commonly used in English cooking, such as carrots and parsnips, to enhance the flavors and add a touch of sweetness to the stew. We alse have the original recipe for Khashlama, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, diced 2 onions, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, peeled and cut into chunks 2 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks 2 parsnips, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks 2 potatoes, peeled and cut into chunks
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the diced onions and minced garlic. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the tomato paste and Worcestershire sauce to the pot. Stir well to coat the onions and garlic.
4. 4.
   Return the lamb to the pot and add the carrots, parsnips, potatoes, thyme, rosemary, and bay leaf.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the thyme sprigs, rosemary sprigs, and bay leaf from the stew before serving.
8. 8.
   Serve the English Lamb Stew hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a well-marbled lamb shoulder for tenderness and flavor.
• Fresh herbs — Use fresh thyme and rosemary to infuse the stew with aromatic flavors. If you don't have fresh herbs, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a richer flavor, you can sear the lamb chunks in batches before adding them to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve the English Lamb Stew with crusty bread or mashed potatoes for a complete and satisfying meal. It pairs well with a side of steamed greens or a fresh salad.

Presentation advice

Garnish the stew with a sprig of fresh thyme or rosemary to add a touch of elegance to the presentation. Serve it in individual bowls or a large serving dish, allowing the rich colors and textures of the stew to shine.