Lamb and Potatoes in a Dutch Oven
Wonderfully aromatic, colorful and full of flavor! Slowly braised lamb becomes tender and juicy, while potatoes, vegetables, garlic and warming spices create a rich and satisfying meal.
Updated : 11 September, 2026
Easy
About 45 min.
Ingredients
700 grams
Lamb
1 kilograms
Potato
2
Onion
2
Carrot
2
Bell pepper
7
Garlic
40 grams
Vegetable oil
0.5 teaspoon
Cumin
0.5 teaspoon
Ground coriander
0.5 teaspoon
Paprika
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Any cut of lamb will work; lamb ribs are especially suitable. If the meat is frozen, thaw it completely in the refrigerator before cooking.
Step 2
Peel the potatoes and rinse them in cold water. Use small potatoes if possible, as they can be braised whole. Cut larger potatoes into generous pieces.
Step 3
Peel the onions, carrot and garlic. Rinse the peppers and remove the stems, cores and seeds. You can use a mixture of sweet and hot peppers and both red and yellow onions. Cut all the vegetables into large pieces. Leave the garlic cloves whole or cut them lengthwise in half.
Step 4
Rinse the lamb and pat it thoroughly dry with paper towels. Pour a small amount of vegetable oil into a Dutch oven or heavy pot and heat it well over high heat. Add the lamb and sear it on all sides until lightly golden.
Step 5
Add the onions, carrot, peppers and garlic to the pot.
Step 6
Cook over high heat for 1–2 minutes, stirring constantly.
Step 7
Add the potatoes and continue cooking for another 2–3 minutes, stirring frequently.
Step 8
Season the meat and vegetables with cumin, ground coriander, paprika and salt to taste. Add any other preferred spices. Pour in 3½–5 fl oz of water for a thick stew, or 7–8½ fl oz if you prefer more flavorful gravy.
Step 9
Once the water begins to boil, cover the pot, reduce the heat to the lowest setting and simmer the lamb and potatoes until completely tender, usually for 1–1½ hours. Avoid lifting the lid while they cook. Sprinkle the finished dish with ground black pepper and finely chopped cilantro or parsley.
Step 10
Serve the lamb with potatoes and vegetables hot.
Step 11
Accompany the lamb and potatoes with fresh vegetables or a crisp salad.
Author note
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