Icelandic-Inspired Lamb Stew with Root Vegetables

Ingredients

This Icelandic-inspired lamb stew takes inspiration from the Azerbaijani dish Shambar but adapts it to the flavors and ingredients commonly found in Icelandic cuisine. While Shambar traditionally includes legumes and a variety of spices, this Icelandic version focuses on the use of root vegetables and aromatic herbs to create a distinct Nordic flavor profile. We alse have the original recipe for Shambar, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 turnip, peeled and diced 1 turnip, peeled and diced
• 1 parsnip, peeled and diced 1 parsnip, peeled and diced
• 4 cups (950ml) lamb or vegetable broth 4 cups (950ml) lamb or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 28g
• Fiber: 4g
• 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 chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced carrots, potatoes, turnip, and parsnip to the pot. Stir well to combine with the onion and garlic.
4. 4.
   Return the browned lamb to the pot and pour in the lamb or vegetable broth. Add the bay leaves and dried thyme. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
6. 6.
   Remove the bay leaves before serving. Adjust the seasoning if needed.
7. 7.
   Serve the Icelandic-inspired lamb stew hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Lamb — For a more tender stew, choose lamb shoulder or leg cuts. Trim excess fat before cubing.
• Root vegetables — Ensure the vegetables are diced into similar-sized pieces for even cooking.

Tips & Tricks

• For added depth of flavor, sear the lamb cubes before simmering.
• Feel free to add other root vegetables like rutabaga or celeriac for variation.
• Serve the stew with a dollop of Icelandic skyr or sour cream for a creamy touch.
• This stew tastes even better the next day, so consider making it in advance.
• Pair the stew with freshly baked Icelandic rye bread for a complete meal.

Serving advice

Serve the Icelandic-inspired lamb stew in deep bowls, accompanied by crusty bread or Icelandic rye bread. Garnish with fresh herbs like parsley or dill for a pop of color and freshness.

Presentation advice

Present the Icelandic-inspired lamb stew in rustic ceramic bowls, allowing the vibrant colors of the vegetables and tender lamb to shine through. Serve with a side of Icelandic rye bread and a sprig of fresh thyme for an inviting presentation.