summer lamb stew

Name: Summer Lamb Stew
Prep time: 25 min
Cook time: 3 h 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 pound(s) lamb shoulder with bones, cut into chunks; 2 medium onions, peeled and coarsely chopped; 3 large bell peppers, trimmed and seeded; 12 small red new potatoes, scrubbed (1 lb); 2 large tomatoes, cut into eighths; 1 bunch(es) green onions, sliced into 1 1/2-inch lengths; 8 clove(s) garlic, crushed and peeled; 1 cup(s) snipped fresh dill (or 3 tablespoons dried dill); 1 tablespoon(s) hot hungarian paprika (or 1/2 teaspoon cayenne pepper); salt and freshly ground black pepper, to taste; 1/4 cup(s) olive oil; 1/3 cup(s) water; 3 yellow squash, thickly sliced; 1/4 cup(s) green beans, cut into 1 1/2-inch lengths; 2 tablespoon(s) lemon juice, to taste; 3/4 cup(s) yogurt, optional

1 Pinch

Vicki Butts (lazyme)

Grapeview, WA

Updated on Feb 25, 2020

Lamb is popular in the Balkans and this simple stew is delicious using fresh summer vegetables.

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prep time 25 Min

cook time 3 Hr 20 Min

method Roast

yield 4 serving(s)

Ingredients

3 pounds lamb shoulder with bones, cut into chunks
2 medium onions, peeled and coarsely chopped
3 large bell peppers, trimmed and seeded
12 small red new potatoes, scrubbed (1 lb)
2 large tomatoes, cut into eighths
1 bunch green onions, sliced into 1 1/2-inch lengths
8 cloves garlic, crushed and peeled
1 cup snipped fresh dill (or 3 tablespoons dried dill)
1 tablespoon hot hungarian paprika (or 1/2 teaspoon cayenne pepper)
salt and freshly ground black pepper, to taste
1/4 cup olive oil
1/3 cup water
3 yellow squash, thickly sliced
1/4 cup green beans, cut into 1 1/2-inch lengths
2 tablespoons lemon juice, to taste
3/4 cup yogurt, optional

How To Make summer lamb stew

Step 1

Preheat oven to 350.

Step 2

Place lamb in a large (6-quart or more) ovenproof casserole or Dutch oven and add onion, bell pepper, potatoes, tomatoes, green onion, garlic, dill, paprika, salt, and black pepper.
Step 3

Pour on olive oil and then the water.
Step 4

Cover and bake 2 1/2 hours.
Step 5

Scatter squash and green beans on top of other ingredients and add a little more water (about half a cup) if the stew looks dry.
Step 6

Bake 30 minutes longer.
Step 7

Remove casserole from oven, leaving oven turned on if serving stew the same night.
Step 8

Pour off (or tilt casserole and spoon off) most of the liquid into a bowl. To liquid add lemon juice, tasting carefully and correcting seasonings.
Step 9

To serve the same night, spoon off all visible fat from liquid or, better yet, place bowl in freezer until fat congeals on top (about 20 minutes).
Step 10

To serve the next day, refrigerate liquid separately from remaining ingredients. Remove and discard fat from top of liquid.
Step 11

Whichever technique is used, before serving pour remaining degreased liquid back into casserole.
Step 12

Cover casserole and reheat in oven until liquid is bubbling slightly (about 20 minutes if chilled, 5 minutes if unchilled).
Step 13

Serve in large soup bowls with French bread on the side or on large plates over a bed of Pilaf. For a thicker, creamy sauce, stir 3/4 cup yogurt into liquid just before reheating.
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