This slow cooker lamb stew with potatoes is the kind of meal that does all the hard work for you. With tender chunks of lamb, soft potatoes and a lightly spiced sauce, it's a hearty, comforting dish that's perfect for easy family dinners and batch cooking.
The original recipe is from the Delicious magazine website. The main thing I've tweaked is the amount of potatoes (see Tips), depending on whether you plan to serve bread alongside the dish.
If you've got any leftovers, chop up the leftover meat, reheat it and serve it with houmous and flatbreads as a meze. Drizzle the stew with pomegranate or date molasses and scatter with more fresh parsley.
The stew will keeps for 3 to 4 days in the fridge and can be reheated gently on the hob or in the microwave.
Tips
- Baby potatoes - I increased the quantity of potatoes in the original recipe from 750g to 1kg. However, if you're planning to serve bread on the side, I'd suggest reducing the amount of potatoes to 750g.
- To batch cook ahead - cool the stew, then portion into airtight containers and freeze for up to 6 months. Defrost overnight in the fridge, then reheat on the hob until piping hot.
- Optional variations:
- Minted lamb stew - swap the ground cinnamon for fresh mint or mint sauce.
- Root vegetable stew - add chunks of carrots, parsnip and swede.
- Low carb version - leave out the potatoes.
- Make a tagine - swap the herbs and spices for shop bought tagine paste, and swap the potatoes for root vegetables and dried apricots. Serve with couscous.
- Make it into a pie - leave out the potatoes and use the lamb stew for a pie filling. At the end of cooking time, thicken the sauce with a cornflour slurry - mix 1 tbsp of cornflour with 1 tbsp cold water, then on a fast simmer, slowly pour in the cornflour slurry, stirring as you do. You may not need it all, just use as much as you need to get a thick sauce. Pour the lamb mixture into a pie dish, top with ready-rolled puff pastry, brush with beaten egg and make a hole in the centre of the pastry to let steam out. Bake at 200C/180C fan/gas 6 for 30 to 40 minutes, until the pastry is golden.
- This slow cooker lamb stew with potatoes recipe is easily adapted if you're cooking for less people. The photos are half the recipe, to serve 4.
Frequently Asked Questions
It's not essential, but browning adds more flavour.
Lamb shoulder or leg works best as they become tender over long cooking.
Yes - but browning first improves the flavour.
Add flour at the start or reduce the liquid at the end.
It's difficult on low, but too long can make the meat overly soft.
Yes - it freezes very well for up to 6 months.
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How to make this Slow Cooker Lamb Stew with Potatoes
Ingredients
- 1.2 kg lamb shoulder, diced
- 2 red onions (approx. 240g), sliced
- 2 sticks celery, trimmed and diced
- 4 cloves garlic, peeled and left whole
- 3 tbsp tomato purée
- 4 tbsp red wine vinegar
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 3 bay leaves
- 400g tin chopped tomatoes
- 1kg baby potatoes, halved if large (see Tips)
- 100ml water
- salt and freshly ground black pepper
- 2 tbsp flat leaf parsley, chopped, to garnish
Instructions
- Put the lamb in the slow cooker with the remaining ingredients and season with salt and freshly ground black pepper. Stir to combine well, then cook on low for 6 hours or on high for 4 hours. Remove and discard the bay leaves and check the seasoning.
- If you don't have a slow cooker, you can cook the dish in a casserole in a low oven - wet a disc of compostable baking paper the same diameter/dimensions as the casserole then scrunch it up and place it onto the stew. Cover with the lid on and cook at 150C/130C fan/gas 2 for 4 hours. Remove and discard the bay leaves and check the seasoning,
- Garnish with the chopped parsley and serve with crusty bread or your choice of vegetable side dishes.
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Slow Cooker Lamb Stew with Potatoes
Equipment
Ingredients
- 1.2 kg (2.6 lb) lamb shoulder diced
- 2 red onions (approx. 240g) sliced
- 2 celery sticks trimmed and diced
- 4 cloves garlic peeled and left whole
- 3 tbsp tomato purée
- 4 tbsp red wine vinegar
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 3 bay leaves
- 400 g (14.1 oz) tin chopped tomatoes
- 1 kg (2.2 lb) baby potatoes halved if large (see Notes)
- 100 ml (½ cup) water
- salt and freshly ground black pepper
- 2 tbsp flat leaf parsley chopped, to garnish
Instructions
- Put the lamb in the slow cooker with the remaining ingredients and season with salt and freshly ground black pepper. Stir to combine well, then cook on low for 6 hours or on high for 4 hours. Remove and discard the bay leaves and check the seasoning.
- If you don't have a slow cooker, you can cook the dish in a casserole in a low oven - wet a disc of compostable baking paper the same diameter/dimensions as the casserole then scrunch it up and place it onto the stew. Cover with the lid on and cook at 150C/130C fan/gas 2 for 4 hours. Remove and discard the bay leaves and check the seasoning,
- Garnish with the chopped parsley and serve with crusty bread or your choice of vegetable side dishes.
Notes
- Baby potatoes - I increased the quantity of potatoes in the original recipe from 750g to 1kg. However, if you're planning to serve bread on the side, I'd suggest reducing the amount of potatoes to 750g.
- To batch cook ahead - cool the stew, then portion into airtight containers and freeze for up to 6 months. Defrost overnight in the fridge, then reheat on the hob until piping hot.
- Optional variations:
- Minted lamb stew - swap the ground cinnamon for fresh mint or mint sauce.
- Root vegetable stew - add chunks of carrots, parsnip and swede.
- Low carb version - leave out the potatoes.
- Make a tagine - swap the herbs and spices for shop bought tagine paste, and swap the potatoes for root vegetables and dried apricots. Serve with couscous.
- Make it into a pie - leave out the potatoes and use the lamb stew for a pie filling. At the end of cooking time, thicken the sauce with a cornflour slurry - mix 1 tbsp of cornflour with 1 tbsp cold water, then on a fast simmer, slowly pour in the cornflour slurry, stirring as you do. You may not need it all, just use as much as you need to get a thick sauce. Pour the lamb mixture into a pie dish, top with ready-rolled puff pastry, brush with beaten egg and make a hole in the centre of the pastry to let steam out. Bake at 200C/180C fan/gas 6 for 30 to 40 minutes, until the pastry is golden.
- This slow cooker lamb stew with potatoes recipe is easily adapted if you're cooking for less people. The photos are half the recipe, to serve 4.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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