by: Gerhild Fulson / Oma Gerhild shares straightforward, genuine German recipes you’ll be able to belief, rooted in household custom and featured in her cookbooks.
Published: March 11, 2011, Updated: April 11, 2025
Here’s my recipe for lamb stew with a conventional German twist … hearty, easy, and filled with taste. A one-pot consolation dish similar to my Mutti used to make.
Looking for a straightforward recipe for lamb stew? This one is bound to fulfill your wants, and be able to get pleasure from a hearty feast!This recipe for lamb stew, aka lamb stewis such a straightforward dinner recipe concept. It‘s a conventional German “stew” (one-pot) meal.
Taken from my Mutti’s hand-written cookbook and translated into English, and tweaked a bit, I hope you may discover this straightforward lamb recipe one that you’re going to add to your favorites as effectively.
Lamb stew is true old-school German consolation meals. Back within the day, nobody let a great sheep go to waste, particularly Oma.
Tougher cuts from older lambs had been slow-cooked with veggies till tender and flavorful, turning frugality into one thing downright scrumptious. It was a sensible, hearty meal for cold days and hungry farmhands, and let’s be sincere, it nonetheless hits the spot at the moment.
It will not be fancy, nevertheless it’s the sort of dish that fills your tummy … with only one pot to clean. Now that’s my sort of cooking. Quick and straightforward.
Top Tips For The Best Results
- Both lamb and mutton are coated with a papery white membrane which needs to be eliminated earlier than cooking. This membrane, if left in place, provides a robust gamey taste.
- Use a lean minimize, such because the shoulder or leg of lamb or purchase stewing lamb already minimize as much as make this go sooner.
- What to serve with this stew? A loaf of crusty German bread is all that is wanted. Enjoy!
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Cook Those Green Beans For How Long???
The recipe beneath is an outdated one. The veggies had been usually cooked till they had been actually fairly ‘mushy’ and after half-hour, they actually had been.
If you need your beans with a bit extra ‘chunk’, then omit the inexperienced beans till the final 15 – 20 minutes or so.
Their Says,
I’ve to confess that I do not keep in mind my Mutti making this. At least, I do not keep in mind her telling us we had been consuming lamb.
I simply keep in mind consuming a extremely scrumptious tasting inexperienced bean stew with meat. I want she had been nonetheless alive at the moment so I might ask her if she snuck in that lamb?!?
‘Cause I feel she knew we youngsters will not be comfortable consuming lambs! 😉
Mutti’s Lamb Stew with Green Beans (lamb stew with beans)
Here’s my recipe for lamb stew with a conventional German twist … hearty, easy, and filled with taste. A one-pot consolation dish similar to my Mutti used to make.
Prep Time:
quarter-hour
Cook Time:
1 hour quarter-hour
Total Time:
1 hour half-hour
Servings:
Makes 4 servings
Ingredients:
- 1 to 1½ kilos (450 – 680 g) lean lamb
- 1 onion, sliced
- 1½ kilos (680 g) inexperienced beans, trimmed and minimize in halves
- approx. 3 cups (700 ml) water or beef broth
- salt, pepper, summer time savory
- 1 to 1½ kilos (450 – 680 g) potatoes, sliced or diced
Instructions:
- Cut lamb into cubes, approx. 1 to 1½ inches.
- Place the lamb, inexperienced beans, and onions in a pot and simply barely cowl with water or broth. Season with salt, pepper, and summer time savory.
- Bring to boil, cut back warmth, and simmer about 45 minutes.
- Add potatoes and proceed simmering about half-hour.
- Stir and re-season if needed.
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Recipe up to date April 11, 2025
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