Gordon Ramsay’s Lamb Stew with Sweet Potatoes and Raisins

Lamb Stew with sweet potatoes and raisins is a Moroccan comfort dish that tastes amazing, and in these cold winter months what a nice treat for the family to come home to for the evening dinner.

 

{tocify} $title={Table of Contents}

 

Here's how to make it:

Ingredients:

• 1 tbsp. vegetable oil,
• 2 lb. lamb shoulder roast, cubed into 1" pieces.
• 1 onion, chopped.
• 2 carrots, peeled and cut into rounds.
• 2 stalks celery, chopped.
• Kosher salt.
• Freshly ground black pepper.
• 3 cloves garlic, minced.
• 1/4 cup. tomato paste.
• 1 tsp. ground cumin.
• 2 tbs. raisins
• 1 tsp. smoked paprika.
• 6 cups. beef broth.
• 1 cup. red wine (alternative you can use Shaoxing Cooking Wine).
• 1 tbsp. Worcestershire sauce.
• 3 sprigs fresh rosemary.
• 2 bay leaves.
• 2 lb. baby potatoes, halved.
• 1/4 cup. freshly chopped parsley, for garnish.

Instructions:

1. Heat the oil in a large Dutch oven (cooking pot with tight lid) or saucepan set over medium heat. Toss in the lamb and cook for 10 minutes, turning occasionally to ensure even searing. Put it on a plate.
2. Sauté the onion, carrots, and celery in the same saucepan for 5 minutes, or until tender. Add salt and pepper.
3. Cook for 2 minutes, or until the garlic is fragrant and the tomato paste has darkened, before adding the tomato paste, cumin, and paprika.
4. Place the lamb back into the Dutch oven (cooking pot with tight lid) and add the broth, wine, and raisins, Worcestershire sauce, rosemary, and bay leaves. Raise the temperature to a boil, then lower to a simmer. Add salt and pepper.
5. Simmer, covered, for 30 minutes, or until the lamb is fork tender.
6. Toss in the potatoes and cook them in a covered pot for 30 minutes, or until they’re soft and the stew has thickened.
7. Take out the bay leaves, and rosemary, and sprinkle on the parsley before serving.

This dish will taste just as good if not better warmed up the next day.

Lamb Stew with Sweet Potatoes and Raisins Origin

Lamb stew with sweet potatoes and raisins is a dish that has its roots in Moroccan cuisine. Morocco is known for its slow-cooked tagines, or stews, made in a distinctively shaped earthenware pot. This dish is a take on those traditional stews, but it can be made in a regular casserole dish.

The dish includes a combination of savoury and sweet flavours, with ingredients like lamb, sweet potatoes, and raisins. It also incorporates a variety of spices such as ground ginger, saffron, ground coriander, cumin seeds, paprika, fennel seeds, a cinnamon stick, and a bay leaf. The lamb is browned and then simmered with the other ingredients, resulting in a flavourful and tender stew.

This dish is often made a day in advance and then reheated, allowing the flavours to develop even more. It’s a wonderful example of the rich and diverse flavours found in Moroccan cuisine.

If you like or used this recipe then please leave a comment, let us all know about your experience and any tip you have to offer.