Can I make this stew in a slow cooker?
Yes, after browning the lamb and sautéing the onion and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding potatoes for the last 1-2 hours.
LUNCH
Hearty Mongolian Lamb and Potato Stew with Fresh Dill
Discover a deeply satisfying Mongolian-inspired lamb and potato stew, slow-simmered until the lamb is fork-tender and the potatoes are infused with rich flavor. A vibrant finish of fresh dill elevates this comforting dish, making it an ideal, hearty meal for any day.
HOW TO MAKE IT
Let's cook.
01
Pat the lamb cubes dry with paper towels. Season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
02
Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches for 5-7 minutes per batch, ensuring all sides are seared. Remove the lamb and set aside.
03
Add the chopped yellow onion to the pot and cook over medium heat for 5 minutes, until softened. Add the minced garlic and cook for 1 minute more until fragrant.
04
Return the browned lamb to the pot. Pour in 4 cups of beef broth, add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes.
05
Add the cubed potatoes to the stew. Increase heat to medium-low, cover, and continue to simmer for another 30 minutes, or until the potatoes are fork-tender.
06
Stir in the fresh chopped dill just before serving. Taste and adjust seasoning if necessary.
About This Recipe
Discover a deeply satisfying Mongolian-inspired lamb and potato stew, slow-simmered until the lamb is fork-tender and the potatoes are infused with rich flavor. A vibrant finish of fresh dill elevates this comforting dish, making it an ideal, hearty meal for any day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use bone-in lamb shoulder and increase cooking time slightly. Ensure the lamb is well-browned in step 2 to develop a deep, savory base for the stew. Don't overcrowd the pot when browning the lamb, as this will steam rather than sear the meat.
Easy Substitutions
Beef can be used instead of lamb. Carrots or parsnips can be added along with the potatoes for extra vegetables. Dried dill can be used, but use 1 tablespoon instead of 1/4 cup fresh, and add it during the last 10 minutes of cooking.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth if it's too thick.
Serving Suggestions
Serve this Mongolian Lamb and Potato Stew with a side of crusty bread to soak up the delicious broth. It also pairs wonderfully with a simple green salad or steamed rice. For a more traditional touch, serve with a dollop of plain yogurt or sour cream.
Common Mistakes
Not browning the lamb sufficiently: This step is crucial for flavor development. Overcrowding the pot will prevent proper browning. Not simmering long enough: Lamb shoulder needs time to become tender. Rushing this step will result in tough meat. Adding dill too early: Fresh dill loses its vibrant flavor when cooked for too long, so add it at the very end. Over-salting: Start with the recommended amount and adjust at the end, as broth can vary in sodium content.
Frequently Asked Questions
What kind of potatoes are best for stew?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well in stews. Russet potatoes can also be used, but they may break down more, thickening the stew.
Can I freeze this stew?
Yes, this stew freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
MORE TO KNOW
The key to a great stew is building layers of flavor. Browning the lamb properly creates a rich foundation, and simmering it slowly allows the meat to become incredibly tender. The fresh dill added at the end brightens the entire dish, providing a lovely aromatic contrast to the savory lamb and potatoes. This stew is a fantastic example of how simple ingredients can create a deeply satisfying meal.
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