I’ve made my fair share of stews—most of ’em forgettable. Just gray meat in broth that tastes like…meh. But this lamb stew? This one changed things.
It’s rich without being heavy, rustic but still kind of fancy. And yeah, it’s built from simple stuff, but it tastes like you spent all day making it (spoiler: you didn’t).
The first time I made it, I tossed in some sheep milk I had leftover from a cheese run, added this weird barley crumb thing called risnātu I’d been testing, and suddenly I had something special.
What Makes This Stew Different (In a Good Way)
It’s not just lamb and potatoes in a pot. This stew’s got layers. And personality. The sheep milk gives it this creamy, slightly tangy richness that regular cream just doesn’t hit. Persian shallots bring in this sweet-garlicky depth. And the risnātu—man, that’s the magic.
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Kinda crunchy, kinda chewy, a little nutty. It doesn’t just fill you up, it makes you wanna take another bite just to figure out what is that flavor?
But what I love most? You don’t need anything fancy. Most of this stuff’s either already in your pantry or easy to sub.
Ways I’ve Tweaked It (Without Ruining It)
I’m not a purist. I cook what I’ve got, and this recipe plays nice with swaps.
- No sheep milk? I’ve used oat milk once and it was still creamy and decent. Coconut milk works too if you like that flavor.
- Out of lamb? Use beef. Or even chicken thighs if that’s what’s on sale. Just simmer it long enough to get tender.
- Gluten-free? Skip the risnātu and crush up some roasted seeds or gluten-free crackers. Or honestly, just leave it out and ladle the stew over roasted veg or something.
- Want it greener? I’ve thrown in spinach and chickpeas and nobody complained.
- Fresh herbs at the end—dill, mint, parsley. Whatever’s looking perky in the fridge.
This stew isn’t precious. You can riff on it and it still hits right.
It Tastes Even Better the Next Day
Something wild happens overnight with this one. The flavors just go deeper. Bolder. More mellow but in a good way. I actually like it better as leftovers.
Make a batch, stash it in the fridge, and boom—you’ve got dinner sorted for the next 3–4 days. I reheat it on the stove with a splash of water or milk to loosen it up.
Microwave works too, but I’m old-school and like watching it bubble.
Also freezes great. I keep a few portions in the back of the freezer for when I’m tired or lazy or just want something real.
What to Serve With It (If You Wanna Go Full Mediterranean)
Here’s what I put on the table with it when I’m not just eating it out of the pot standing in my socks:
- Warm flatbreads – Rip, dip, repeat.
- Simple cucumber + tomato salad – Light, cold, crunchy. Balances the stew’s richness.
- Herby rice or couscous – If you want more bulk. It soaks up the broth like a champ.
- Olives, pickled stuff, marinated artichokes – Tiny pops of briny, tangy goodness.
- Spiced tea or a chilled glass of white wine – Depends if I’m in cozy mode or dinner-party mode.
This stew’s got range. You can dress it up or eat it plain. I’ve done both, and honestly, there’s no wrong way.
One Pot, Big Flavor, Zero Fuss
If you’re over bland stew and ready for something that tastes like it has a story, this one’s it.
It’s rich, a little unexpected, and totally doable even on a weeknight. And yeah, maybe you’ve never cooked with sheep milk or barley crumb or Persian shallots before—but that’s kinda the point.
Try it once. I bet it ends up in your regular rotation. Did for me.
Lamb Stew Recipe
Equipment
- Large pot (at least 6-quart)
- Medium sauté pan
- Mortar and pestle
- Oven
Ingredients
For the Risnâtu:
- 1 cup barley flour
- ½ teaspoon sea salt
- ⅓ cup water
- ¼ cup extra-virgin olive oil
For the Stew:
- Extra-virgin olive oil for cooking onion
- 1 large onion diced
- ¼ cup rendered sheep fat or extra-virgin olive oil
- 1 pound lamb, cut into large, bite-size pieces
- 2 teaspoons sea salt divided
- 1 quart very hot water
- ¼ cup chopped Persian shallot (rehydrated if dried)
- 2 cups sheep milk (or goat or cow milk as a substitute)
- 4 to 5 cloves garlic
- ½ cup chopped leek plus more for garnish
Instructions
- Preheat the oven to 425°F.
- Prepare the risnâtu: In a bowl, whisk barley flour and ½ tsp salt. Add water and olive oil, stirring until a rough dough forms (do not knead). Shape into thin cakes about ¼ inch thick. Place on a lined baking sheet and bake for 25 minutes. Turn off oven but leave cakes inside to cool and dry. Once dry, break two-thirds into small crumbs and the rest into large croutons.
- Start the stew: In a sauté pan, cook the diced onion with olive oil for about 7 minutes, stirring until lightly browned. Meanwhile, heat 1 tbsp sheep fat or olive oil in a large pot over high heat. Add the lamb and 1 tsp salt. Sear until browned. Pour in the hot water and remaining salt and fat. Boil, then reduce to medium-low and simmer uncovered for 5 minutes.
- Combine ingredients: Add the cooked onion, Persian shallot, milk, and small risnâtu crumbs to the stew. Stir and let simmer for another 20 minutes.
- Prepare garlic-leek paste: In a mortar, grind garlic into a paste. Add chopped leek and continue grinding until combined (won’t form a true paste). Stir into the stew.
- Final simmer: If the stew is too thick, stir in more milk. Cover and simmer for an additional 20 to 30 minutes or until the lamb is fork-tender.
- Serve: Top each serving with the large risnâtu croutons and a sprinkle of fresh chopped leek.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.