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Clay bowl full of lamb stew with visible large pieces of potato, carrot, lamb, and eggplant. Background is a wooden cutting board with sprigs of fresh thyme and white nasturtium flowers, two slices of buttered bread, a pottery mug with dark wine, and a silver fork.

Falme-Style Lamb Stew

Flavorful one-pot lamb stew with potatoes, summer veggies, and fresh herbs. Serve with fresh bread and hot mulled wine or spiced cider, Falme-style.
5 from 1 vote
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Course Main Course
Cuisine Wheel of Time

Equipment

  • 6+ qt Dutch Oven with lid or other baking dish with oven-safe lid

Ingredients
  

  • 1 ½ lb waxy potatoes Yukon Gold or similar, cut into large chunks
  • 1 medium zucchini chopped large
  • 2 medium carrots chopped large
  • 1 medium bell pepper (any color) chopped large
  • 1 small eggplant chopped large
  • 2-3 cloves fresh garlic chopped finely
  • 1 Tbsp tomato puree see note
  • ⅓ cup oil + extra 2 Tbsp for the last step
  • Salt and ground black pepper to taste
  • 1 ¾ lb shoulder or leg of lamb deboned and cut into nice size chunks or buy already diced
  • 1-2 stalks each of fresh thyme, rosemary, and savory (or other fresh herbs you like)
  • 1 cup dry white wine (or replace with additional water or broth)
  • 1 cup water or broth

Instructions
 

  • Preheat oven to 425°F
  • Place potatoes into a large lidded Dutch Oven or casserole dish.
  • Add the zucchini, carrot, bell pepper, eggplant, and onion on top of the potatoes.
  • Place diced lamb on top of the vegetables.
  • Pour wine and water over lamb and veggies.
  • Make marinade: Mix 1/3 cup oil in a bowl with garlic, tomato paste, salt, and pepper.
  • Pour the marinade over the top of the lamb and veggies.
  • Add the fresh herbs, keeping them on top so you can easily remove the stalks once cooked.
  • Place lid on the casserole dish and cook for 90 minutes.
  • Take the lid off, remove any thick herb stems. Stir in the remaining 2 tablespoons oil.
  • Cook uncovered for an additional 20-30 mins.

Notes

Look for tomato paste in tubes, not cans.  The rest of the tube can be kept in the fridge and lasts a lot longer than opening up a whole can for just 1 Tbsp.
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