m. c. de marco: The New Kitchen Cookbook

Lamb Stew

Based on Lamb and Winter Vegetable Stew, with the usual adjustments for what was in the fridge.



  1. Brown the lamb in the oil.
  2. Add broth, wine, garlic, and spices (except any fresh ones) and bring to a boil.
  3. Simmer as time permits, but at least 20 minutes.
  4. Add remaining ingredients (veggies, onion, and any fresh spices) and bring to a boil.
  5. Simmer 30 minutes or until cooked through.
  6. Reduce and/or thicken with flour as desired.


The original recipe involved parsnips, butternut squash, less sweet potato, no carrot, no cinnamon, and no cilantro.