Lamb Stew with Potatoes and Herbs
Sardinian lamb stew braised with potatoes, paprika, and aromatic herbs in a rich tomato-based sauce.
Ingredients
Meat
Vegetables
Aromatics
For cooking
Sauce
Spice
Deglazing
Liquid
Herbs
Seasoning
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Instructions
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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. -
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. -
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.
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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.
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Pour in the red wine and let it bubble until it has nearly evaporated, scraping any browned bits from the bottom of the pot.
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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. -
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.
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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.
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The Story Behind This Dish
In Sardinia, Lamb Stew with Potatoes and Herbs belongs on the Sardinian home table. I build it around boneless lamb shoulder or leg, potatoes, and onion.
I cut the lamb into large pieces, about 150g each. I season all sides with salt and pepper. I heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. I brown the lamb pieces in batches, turning to colour all sides. I do not crowd the pot. I set the browned pieces aside on a plate.
I peel the potatoes and cut them into 3 cm cubes. I add them to the pot and stir gently. I cover again and cook for another 20 minutes, or until the potatoes are tender and the lamb is easily pierced with a fork. I taste and adjust the seasoning with salt and pepper. I remove the herb sprigs and bay leaf before serving. I serve it as soon as the texture is right.
Part of: The Sardinian Kitchen
Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide | Fish and Seafood Hub
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