Fragrant Lamb Stew with Dried Fruit Recipe (Wine & Lemon)
This fragrant lamb stew recipe simmers with onions, garlic, carrot, warm spices, and chopped tomatoes. A splash of red wine builds a deep sauce, while lemon zest and juice brighten the finish. If you’re looking for how to make lamb stew step by step, these clear instructions keep it simple and steady.
Ingredients
Ingredients
Step-by-Step Method
Season and brown the lamb
Heat a large pot over medium-high heat and add the olive oil. Lightly season the lamb with salt and pepper, then brown it in batches so it sears instead of steaming.
Soften the aromatics
Add the onions to the same pot and cook for 5–7 minutes, stirring. Stir in the garlic and carrot and cook 2–3 minutes more; loosen any browned bits with a splash of water if needed.
Bloom the spices
Add curry powder, cinnamon, fresh and ground ginger, cloves, cayenne, and red pepper flakes. Stir for 30–60 seconds until fragrant; keep the heat steady so the spices don’t scorch.
Build the stew base
Pour in the red wine and scrape up the flavorful browned bits from the bottom. Add the chopped plum tomatoes, water, lemon zest, and rosemary, then stir well.
Simmer gently
Return the lamb to the pot. Bring to a boil, reduce to low, cover, and simmer for 80–90 minutes until the lamb is tender. Stir occasionally and add a little water if the sauce gets too tight.
Add dried fruit and finish
Stir in the diced dried fruit and simmer 8–10 minutes. Take off the heat and add the lemon juice; taste and adjust salt. Sprinkle cilantro on top right before serving.