Lamb Stew with Spinach and Carrot

September 25, 2017

Lamb Stew with Spinach and Carrot

This is a light Lamb Stew with Spinach and Carrots recipe that is perfect for any weeknights and even Sunday dinner. Unlike the ordinary stew, there are no potatoes in sight. Only leafy vegetables and carrots for vitamins, flavor, and color.

Part of what is simple about this dish is its versatility. You can substitute spinach for any preferred leafy greens. The only concern is cooking time. Spinach cooks very quickly and adds depth to the lamb. The slight bitterness of the spinach adds definition to the lamb while the sweetness of the carrots add subtleties and binds all the ingredients together. 

First, you start by marinating the meat which is very crucial. When you marinate meat for a few minutes or hours, the fragrance of the herbs and spices not only add flavors, but they tenderize the meat as well.

The meat is then halfway cooked with the marinade and with NO water added. The tomatoes make their entrance to add a bit of color. And lastly, the spinach and carrots to seal all the flavors together.

Before I leave you, the same technique works for beef as well. There are a lot of substitution opportunities here, for leafy vegetables and types and cuts of meats. Stews, in my opinion, should be made with fresh ingredients only.

This brings us to the tomatoes. I have kind of ditched canned tomato paste and canned tomato sauce. Organic or not, fresh tomatoes are healthier and taste better. Not to forget my original gourmet hot sauce that makes this recipe a superstar in your kitchen.

Enjoy this delicious lamb stew with white rice, couscous, millet, bulgar wheat and any other cooked grains you prefer.

Serve: 4 - 6;  Prep Time: 45 min; Cooking Time:  1 hr 15 min; Total Time: 2 hr 


2 pounds Lamb loin chop, cleaned with vinegar and dried with paper towels
½ teaspoon hot and spicy original blend 
2 tablespoons Steak seasoning
4 tablespoon balsamic vinegar
2 tablespoons olive oil
1 teaspoon salt
To make tomato sauce
1 tablespoon olive oil
2 cups diced tomatoes (about 2 large juicy tomatoes)
1 large onion
1 teaspoon ground cumin
Remaining ingredients
4 - 6 cups baby spinach or 16 oz
2 - 3 carrots, peeled and diced
More cumin, if preferred
More Original Gourmet Hot Sauce, if preferred
Salt and pepper to taste


After cleaning the meat pieces place them in a large bowl. In a small bowl mix hot sauce, herbs and spices blend, balsamic vinegar, salt, and oil. Mix well with meat, cover and let marinate for about 30 minutes or more.
In a Dutch oven, place meat with marinade. Cover and cook over medium to low heat for 30 minutes.
In a separate pan, add oil and tomatoes. Cook tomatoes down until you have a reddish sauce and the pieces have almost melted. Add onion and ground cumin. Cook mixture for about 2 - 3 minutes while stirring on low heat.
Pour mixture over meat, and add carrots. Topped with spinach, and add additional spices. Cover and continue to cook over low to medium heat for another 30 minutes or until the meat is fully cooked. Occasionally stir meat and vegetables so all the flavors are well incorporated.
Season to taste if preferred again, let cook for another 5 to 10 minutes. Serve with white rice.

Note: No water is added because the tomatoes and spinach will release enough juice to cook all the ingredients together. If you add water, you will need to add more herbs and spices.


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