Creamy Lamb and Herb Stew

Creamy Lamb and Herb Stew recipe


6 Servings 


  • 2.2 lb/1 kg lamb steak or lamb stew pieces
  • 1 yellow onion
  • 2 tablespoons of butter
  • 3 dl water
  • 2 cloves of garlic
  • 1½ tsp salt
  • 3 ml black pepper
  • 2 tsp dried tarragon
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 dl crème fraîche 38% or cream
  • 3 tbsp flour or corn starch
  • 30 g baby spinach
  • 100 g cherry tomatoes or a regular tomato cut into small pieces



  1. Cut the lamb into inch pieces if you are not using ready-made lamb casserole pieces. Peel and chop the onion. Brown meat and onion in batches in butter or cooking oil in a Balti dish or Dutch oven.
  2. Add the water and deglaze.
  3. If the roast does not cover the meat, add a little more water. Add pressed garlic. Add salt, pepper, and herbs. Put the lid on and simmer for 20 minutes.
  4. Scoop out a cup of sauce and mix with flour (make sure there are no lumps) and stir it into the pot. Stir in the crème fraiche and let simmer for 5 minutes.
  5. Add the spinach and season with salt and pepper.
  6. Split the cherry tomatoes (or cut a regular tomato in small pieces) and sprinkle them over the pot, and top with fresh basil.
  7. Serve with for example roasted potato wedges and carrots.
ingredients for Creamy Lamb and Herb Stew recipe
browning lamb in an enameled cast iron balti dish
enameled cast iron balti dish on the stove
potatoe wedges in a roasting pan and lamb stew in a cast iron balti dish
lamb stew served with potato wedges
lamb stew in a cast iron balti dish
lamb stew topped with fresh basil


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