Whether simmered with wine or stewed with vegetables and served over bread, lamb makes a satisfying addition to soups and stews from all over the globe.
Palocleves (Lamb Soup With Sour Cream)
Sour cream is mixed with flour before combining with Hungarian paprika-spiced lamb and vegetables, which thickens the soup and prevents the cream from curdling.
Emirati Lamb Stew (Tharid)
Often referred to as the Prophet Muhammad’s favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces.
This French lamb stew is packed with onions, peas, and root vegetables.
Traditionally cooked under a pastry crust, slow-simmered lamb stew is just as delicious without one.
Pakistani Slow-Cooked Lamb Stew (Dumbay ki Nihari)
A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food for home cook and Lahore native Zainab Shah, whose mother makes this dish for her and her family. The dish’s name is derived from the Arabic word nahaar, or “day”, which makes sense considering the long, slow cooking required to coax the rich marrow out of the lamb bones.