main dishes sardinian

Lamb Stew with Potatoes and Herbs

Sardinian lamb stew braised with potatoes, paprika, and aromatic herbs in a rich tomato-based sauce.

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Prep 20 min
Cook 1h 20m
Total 1h 40m
Servings 4
Difficulty Medium

Ingredients

Meat

Vegetables

Aromatics

For cooking

Sauce

Spice

Deglazing

Liquid

Herbs

Seasoning

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Instructions

  1. Cut the lamb into large pieces, about 150g each. Season all sides with salt and pepper.

    Tip: Pat the meat dry with paper towels before seasoning. Moisture prevents a good sear.

  2. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb pieces in batches, turning to colour all sides. Do not crowd the pot. Set the browned pieces aside on a plate.

    Tip: A proper golden crust on each piece is where the flavour starts. Do not rush this step.

  3. Reduce the heat to medium. Add the sliced onion and the garlic clove to the same pot. Cook, stirring occasionally, until the onion has softened and turned translucent, about 5 minutes.

  4. Dilute the tomato paste in a spoonful of broth, then add it to the onion along with the paprika. Stir and cook for about a minute until the paste darkens slightly.

  5. Pour in the red wine and let it bubble until it has nearly evaporated, scraping any browned bits from the bottom of the pot.

  6. Return the lamb to the pot. Add the rosemary, bay leaf, sage, and thyme. Pour in the hot broth. Bring to a gentle simmer, then cover and cook on low heat for 1 hour, stirring occasionally.

    Tip: Keep the heat low enough that the liquid barely bubbles. A hard boil will make the lamb tough.

  7. Peel the potatoes and cut them into 3 cm cubes. Add them to the pot and stir gently. Cover again and cook for another 20 minutes, or until the potatoes are tender and the lamb is easily pierced with a fork.

  8. Taste and adjust the seasoning with salt and pepper. Remove the herb sprigs and bay leaf before serving.

Storage & Meal Prep

Refrigerate for up to 3 days. The flavour improves overnight as the potatoes absorb the sauce. Reheat gently on the stove, adding a splash of water if needed. Can be frozen for up to 2 months.

Variations

  • With olives: Add a handful of black olives during the last 15 minutes of cooking. The brininess cuts through the richness of the lamb and pairs well with the paprika.
  • With peas: Replace the potatoes with 200g of frozen peas, adding them in the last 5 minutes. The result is lighter and brighter.
  • With chickpeas: Add a drained tin of chickpeas when you add the potatoes. The chickpeas hold their shape and add substance without extra fat.

FAQ

What cut of lamb works best for this stew?

Boneless lamb shoulder or leg, cut into pieces of about 150g each. Shoulder has more fat and connective tissue, which breaks down during braising and makes the sauce richer. Leg is leaner. Either works.

Why is there paprika in a Sardinian lamb stew?

Paprika is not unusual in Sardinian cooking, particularly in inland and central areas where Spanish and North African influences have blended with local traditions over centuries. A small amount adds depth and colour without making the stew taste Hungarian.

Can I cook this in a slow cooker?

Yes. Brown the lamb and onion on the stove first, then transfer everything to a slow cooker. Cook on low for 6 to 7 hours, adding the potatoes in the last 2 hours so they do not turn to mush.

What can I use instead of beef broth?

Lamb fond diluted with water, or a mix of water and a spoonful of tomato paste. If you have neither, plain water works — the lamb, wine, and herbs carry enough flavour on their own.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Meat & Poultry
Lamb Stew Meat (Bone-In, Mixed Cuts)
600 g
Vegetables
Potato (Yellow)
300 g
Onion (Yellow/White)
80 g
Tomato Paste
5.3 g
Garlic
3 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Paprika
0.6 g
Liquids
Red Wine
120 g
Beef Broth
720 g

Per Serving

620kcalCalories
32gProtein
19gCarbs
40gFat
2gFiber
Sodium
647mg28% DV
Potassium
980mg21% DV
Calcium
53mg4% DV
Iron
4.4mg24% DV
Magnesium
67mg16% DV
Vitamin C
16.9mg19% DV
Vitamin A
4µg0% DV
Vitamin K
8.2µg7% DV
Folate
25µg6% DV
Lamb Stew Meat (Bone-In, Mixed Cuts)
Potato (Yellow)
Onion (Yellow/White)
Extra Virgin Olive Oil
Tomato Paste
Garlic
Paprika
Red Wine
Beef Broth
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

A One-Pot Lamb Stew from the Sardinian Interior

This is the kind of stew that appears on a Sunday lunch table in central Sardinia without ceremony. No special occasion required — just a good piece of lamb, some potatoes, and the herbs that grow in the garden or along the roadside.

The method is straightforward: brown the meat, build a base of onion, garlic, and tomato paste, deglaze with red wine, then let everything cook slowly until the lamb is tender enough to cut with a spoon. The potatoes go in during the last twenty minutes, just long enough to absorb the sauce without falling apart.

Why This Works

Paprika, not chilli. A small amount of strong paprika adds colour and a warm, rounded depth to the sauce. It is not there to make the dish spicy — it works in the background alongside the herbs.

The wine deglaze. Red wine lifts the browned bits from the bottom of the pot and carries that flavour into the sauce. Cannonau is the natural choice in Sardinia, but any dry red works.

Potatoes as the starch. Instead of serving this over pasta or bread, the potatoes cook directly in the stew. They thicken the sauce slightly and make it a complete meal in one pot.

Low heat, long time. The lamb needs a gentle simmer. The connective tissue breaks down slowly, and the meat becomes soft and yielding. Rushing it with high heat produces tough, chewy pieces.

When to Make This

This is a cold-weather dish. In Sardinia it turns up from late autumn through winter, when a slow-cooked stew is what makes sense. It is also the sort of thing you cook on a Sunday afternoon and eat for two days — the flavour improves overnight.

What to Serve With

  • Crusty bread to mop up the sauce
  • A bitter green salad or braised greens with garlic to cut the richness
  • Pane carasau if you want to keep it Sardinian
  • A glass of Cannonau or any full-bodied Sardinian red

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide | Fish and Seafood Hub