Delicious Saucy Lamb Stew with Warm Spices

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Saucy Lamb Stew with Warm Spices – one of the best recipes for Dutch ovens to make your dinner night more sparkling and warmer! The comforting flavors in this easy spiced lamb stew will delight the entire family. The stew is spiced with ginger, cinnamon, and cumin, as well as tomatoes, garlic, and a squeeze of lemon juice. This is also one of the best Dutch oven recipes for camping if you enjoy cooking and like to chill out while camping! Check it out now!
Saucy Lamb Stew with Warm Spices

Saucy Lamb Stew with Warm Spices

This warmly spiced lamb with flavorful sauce stewed in your favorite Dutch oven would be perfectly tender in your mouth! It’s worth your cooking time, guys!
Prep Time 30 mins
Cook Time 2 hrs
Servings 4 people
Calories 254.7 kcal



  • freshly ground pepper, kosher salt
  • 0.25 cup extra-virgin olive oil
  • 2 large red onions (1" wedges)
  • 2 garlic cloves, halved crosswise
  • 1/2 tsp cinnamon powder
  • 1.5 tsp crushed coriander seeds
  • 3 tsp harissa paste
  • Mint leaves, and/or finely sliced lemon (for serving)

Toasted Cauliflower Crumbs

  • 1/2 medium cauliflower head
  • 3 tbsp extra-virgin olive oil
  • freshly ground pepper, kosher salt

Lemony Mint Yogurt

  • 1 cup plain whole-milk Greek yogurt
  • 3 tbsp mint, coarsely chopped
  • 1 tbsp freshly squeezed lemon juice
  • freshly ground pepper, kosher salt


  • (Toasted Cauliflower Crumbs) Cauliflower should be coarsely chopped and pulsed in a food processor until the size of rice grains (or, you can very finely chop with a knife instead). You'll need roughly 2 cups.
  • In a big skillet, preferably cast iron, heat the oil over medium-high heat. Cook for 6–8 minutes, stirring frequently, until golden brown all over and burned in parts. Remove the pan and season with salt and pepper. Allow to cool in the skillet.
  • (Lemony Mint Yogurt) In a medium bowl, combine the yogurt, mint, and lemon juice; season with salt and pepper.
  • (Stew) Season the lamb shanks generously with salt and pepper all over. Put them into a large Dutch oven over medium-high heat. Cook lamb shanks in a single layer, turning regularly, until browned all over, 8–12 minutes per batch, working in two batches. Transfer the shanks to a large plate when finished.
  • Still use your Dutch oven, reduce heat to medium; add onions and garlic and stir occasionally (5 minutes) until onions are browned in places and garlic is golden brown. Add cinnamon and crushed coriander and cook until spices are very fragrant (1 minute). Add harissa paste and cook, turning often and scraping the bottom of the pot, until vegetables are coated and paste is slightly darkened in color (2 minutes).
  • Add 7 cups of water, salt, pepper, and stir. Return the lamb shanks to the pot and bring the stew back to a low boil. Cook, covered with a lid, increasing heat to maintain a very mild simmer and scraping foam from the surface as needed until meat is cooked and easily pulls away from bones (1 1/2–2 hours).
  • Allow 10–15 minutes for the lamb shanks to cool on a cutting board before transferring to a cutting board; retain the liquid at a low simmer. Remove the flesh from the bones and shred it into bite-size pieces. As you proceed, return the bones to the pot. Cover the meat with plastic wrap in a medium mixing basin.
  • Simmer bones in broth, uncovered, for 25–30 minutes, or until liquid is thick and delicious. Remove from heat; return meat to saucepan, uncovered, and allow to cool until no longer steaming. Refrigerate the stew for at least 12 hours after covering it (you can skip this step, but it will dramatically improve the flavor).
  • Remove half to three-quarters of the fat from the surface of the stew and discard it. Reheat the stew until it is barely boiling. Remove and discard the bones. Season with extra salt and pepper if needed. Serve with Toasted Cauliflower Crumbs, Mint Yogurt, harissa, olives, mint leaves, and/or preserved lemon, if desired.


Yogurt can be made up to a day ahead of time. Cover and set aside to chill.

Your Own Notes


Calories: 254.7kcalCarbohydrates: 21.9gProtein: 26.7gFat: 6.6gCholesterol: 73.7mgSodium: 369.9mg
Keyword Saucy Lamb Stew with Warm Spices
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Further Reading: Easy One-Pot Meatballs & Pasta. Or visit Meat to check out more similar articles.

Related Recipe: Easy Lamb Stew | Lamb Stew Recipe | Stew

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