Lamb Stew Lamb Stew

Author: Canadian Living

  • Portion size 6 servings



Stir saffron into stock; set aside. Cut lamb into 1-1/2-inch (4 cm) cubes, trimming off fat. Season with salt and pepper. In Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat; brown lamb, in batches and adding up to 1 tbsp (15 mL) of the remaining oil as needed. Remove to plate.

Add remaining oil to pan; cook onion, paprika and cinnamon over medium heat, stirring often, for 5 minutes or until starting to turn golden, adding 1/4 cup (50 mL) water if necessary to prevent burning.

Sprinkle with flour; cook, stirring, for 1 minute. Whisk in stock mixture and wine; bring to boil. Return lamb and any juices to pan. Reduce heat, cover and simmer for 45 minutes. Add onions; cook for 45 minutes or until lamb is almost tender.

Add raisins; simmer, uncovered, for 15 minutes or until slightly thickened and lamb is tender.

Nutritional facts <b>Per serving:</b> about

  • Sodium 630 mg
  • Protein 50 g
  • Calories 520.0
  • Total fat 21 g
  • Cholesterol 168 mg
  • Saturated fat 7 g
  • Total carbohydrate 31 g


  • Iron 37.0
  • Folate 7.0
  • Calcium 5.0
  • Vitamin A 7.0
  • Vitamin C 7.0
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Lamb Stew