Food

Lamb Soups and Stews

April 29, 2014

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.

Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão) — Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »Todd Coleman

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.Todd Coleman

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.Todd Coleman

Rich lamb meat and bacon are natural matches for spicy, fragrant wine, and the wine's bright fruit complements the dish's parsnips and fennel.Todd Coleman

This dish has stunning color and a balance of bright and hearty flavors.André Baranowski

Lamb, lentils and wheat berries come together in a soup that is typically eaten for breakfast on cold mornings.James Oseland

Lamb Navarin — This French lamb stew is packed with onions, peas, and root vegetables.Andre Baranowski

Bacheofe (Alsatian Meat and Vegetable Stew) — This wine-simmered dish of meat and vegetables cooked in a dough-sealed pot is Alsatian through and through.Todd Coleman

Traditionally cooked under a pastry crust, slow-simmered lamb stew is just as delicious without one.Todd Coleman

Lamb and Cauliflower Stew with Harissa — For this Middle Eastern–spiced stew, cauliflower stems are minced and sautéed in the mirepoix to add flavor, while the florets are broiled and added at the end of cooking to offer crunch and body.Joseph De Leo

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.Ingalls Photography

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