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Cuban-Style Lamb Stew

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“If you are not a lover of cinnamon and cloves, then I suggest not to make this recipe. I most always add in my lamb meatballs Kittencal's Greek Lamb and Feta Meatballs (Keftedakia) (if using the meatballs, omit the feta) in place of the lamb shoulder, just bake them slighty in the oven to brown and then add them in the stew. This is a wonderful lamb stew that has a good balance of flavors, you can omit the red wine and use 4 cups beef broth. This stew needs around 3 hours to simmer, so make this when you have a bit of time, or better still the flavors are even more enhanced when made a day ahead. Can be made in a slow cooker also. All ingredients may be adjusted to suit taste. This also can be started on top of the stove and finished cooking in the oven. Serve this with hot cooked noodles.”
3hrs 25mins

Ingredients Nutrition


  1. Place the flour, seasoning salt and black pepper in a medium bowl; toss slightly to combine.
  2. Prepare a large Dutch oven or heavy-bottomed pot.
  3. Add in oil to cover bottom of the pot over medium-high heat.
  4. Coat the lamb cubes with flour (shake off any excess flour) then brown in hot oil in two batches; transfer the browned lamb to a plate.
  5. Add in the onion and cook for about 4-5 minutes, then add in garlic, cook for 1 minute.
  6. Add in carrots, celery, mushrooms (if using) brown sugar, thyme, crushed red pepper flakes and spices; cook stirring for 2 minutes.
  7. Add in wine, broth and browned lamb; mix to combine.
  8. Simmer, covered for about 3 hours, stirring occasionally until thickened and the lamb is very tender.
  9. Season with salt to taste and more black pepper if desired.

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