This Lamb and Spinach Stew is a deeply comforting, rustic meal that fills your kitchen with incredible warmth. Tender lamb simmers with earthy spices and fresh spinach in a rich, flavorful broth. It’s surprisingly straightforward and tastes even better the next day.
Love Lamb and Spinach Stew? So do we! If you're into Stew or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Lamb and Spinach Stew
- Deep layered flavor: Slow cooking melds spices into a rich, aromatic base.
- Complete nourishing meal: Packed with protein, vitamins, and hearty broth.
- Perfect for making ahead: Flavors deepen overnight for easy meals.
- Flexible and forgiving: Adjust spices, greens, or add vegetables to taste.
Ingredients & Tools
- 1.5 kg lamb shoulder, cut into 3–4 cm cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional, for heat)
- 400 g canned chopped tomatoes
- 1 L lamb or vegetable stock
- 200 g fresh spinach, roughly chopped
- 1 large lemon, juiced
- Salt and black pepper to taste
- Fresh coriander or parsley for garnish
Tools: A large, heavy-bottomed pot or Dutch oven, wooden spoon, measuring spoons, and a sharp knife.
Notes: Using a heavy pot ensures even browning. Toasting the spices wakes up their aroma.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 25 g |
| Carbs: | 12 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 5 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right cut of lamb. Shoulder is ideal for stewing because it has a good amount of marbling and connective tissue, which breaks down during slow cooking, resulting in incredibly tender meat. Avoid lean cuts like leg, as they can become tough.
- Don’t rush the browning. Taking the time to properly brown the lamb cubes is crucial for developing a deep, savory flavor base. You’ll notice a fond—those browned bits at the bottom of the pot—that will enrich the entire stew.
- Toast your spices. Adding the ground spices to the pot for just 30–60 seconds before the liquid goes in helps to release their essential oils and intensifies their aroma. You’ll really notice the difference.
- Fresh spinach vs. frozen. I prefer fresh spinach for its vibrant color and texture, but you can use frozen if that’s what you have. Just be sure to thaw and squeeze out excess water first to avoid diluting the stew.
How to Make Lamb and Spinach Stew
Step 1: Pat the lamb cubes completely dry with paper towels—this is the secret to getting a good sear. Season generously with salt and pepper. Heat the olive oil in your heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, add the lamb and sear until deeply browned on all sides, about 5–7 minutes per batch. Transfer the browned lamb to a plate. You should see those lovely browned bits stuck to the bottom of the pot; that’s pure flavor waiting to be used.
Step 2: Reduce the heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. You’re scraping up those browned bits from the lamb as you go. Add the minced garlic and grated ginger, and cook for another minute until fragrant—be careful not to burn the garlic.
Step 3: Now for the spices! Add the cumin, coriander, smoked paprika, cinnamon, and cayenne (if using) to the pot. Stir constantly for about 30–60 seconds. You’ll notice the aroma becoming really intense and nutty; that’s how you know they’re perfectly toasted.
Step 4: Return the seared lamb and any accumulated juices back to the pot. Add the chopped tomatoes and pour in the stock, stirring to combine everything. Bring the stew to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently. The slow, low heat is what will transform the tough lamb into something fork-tender.
Step 5: Let the stew simmer for about 1 hour and 15 minutes to 1 hour and 30 minutes. You’ll know it’s ready when the lamb is so tender you can easily shred it with a fork. Check occasionally and give it a gentle stir.
Step 6: Once the lamb is tender, stir in the fresh spinach in batches. It will seem like a lot at first, but it wilts down remarkably quickly. Cook for just 2–3 minutes until the spinach is bright green and wilted into the stew.
Step 7: Remove the pot from the heat. Stir in the fresh lemon juice—this brightens all the flavors and cuts through the richness beautifully. Do a final taste test and adjust the seasoning with more salt and pepper if needed. Ladle the stew into bowls, garnish with fresh coriander or parsley, and serve immediately.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze stew base (without spinach) for up to 3 months. Thaw, reheat, and add fresh spinach.
- Reviving: Reheat gently on the stove. Stir in a splash of stock or water if needed.
Serving Suggestions
Complementary Dishes
- Crusty bread or naan — Perfect for sopping up every last bit of the delicious, spiced broth. The soft, chewy texture is a wonderful contrast to the stew.
- Fluffy couscous or basmati rice — These act as a neutral, absorbent base that lets the stew be the star. The light, separate grains are ideal for balancing the hearty richness.
- A simple side salad with a lemony vinaigrette — The crisp, acidic freshness of the salad provides a lovely counterpoint to the warm, savory depth of the stew.
Drinks
- A robust red wine like Syrah/Shiraz — The wine’s dark fruit notes and peppery undertones complement the earthy lamb and spices without overpowering them.
- A crisp, hoppy IPA — The bitterness from the hops cuts through the fattiness of the lamb beautifully and cleanses the palate between bites.
- Mint-infused iced tea — A non-alcoholic option where the cool, refreshing mint echoes the herbal notes in the stew and provides a lovely contrast.
Something Sweet
- Orange and almond cake — The moist, nutty cake with a citrus zing is a light yet satisfying finish that doesn’t feel too heavy after the stew.
- Baklava — The honey-sweetened, flaky pastry with nuts and spices is a classic pairing that harmonizes wonderfully with the cinnamon and lamb flavors.
- Lemon sorbet — Incredibly refreshing and palate-cleansing. Its sharp, clean citrus flavor is the perfect epilogue to a rich, savory meal.
Top Mistakes to Avoid
- Mistake: Overcrowding the pot when browning the lamb. If you add too much lamb at once, the pot temperature drops and the meat steams instead of searing. This means you miss out on all that delicious, caramelized flavor. I’ve messed this up before too—patience is key!
- Mistake: Boiling the stew too vigorously. A gentle simmer is what you’re after. A rolling boil will make the lamb tough and chewy instead of fall-apart tender. Keep the heat low and let time do the work.
- Mistake: Adding the spinach too early. Spinach cooks in minutes. If you add it at the beginning, it will turn to a mushy, brown, and bitter mess. Stir it in right at the end to preserve its vibrant color and fresh taste.
- Mistake: Skipping the acid at the end. That final squeeze of lemon juice isn’t just a garnish—it’s crucial. It balances the richness and makes all the other flavors pop. Don’t forget it!
Expert Tips
- Tip: Make it a day ahead. The flavors in this stew meld and intensify beautifully overnight in the fridge. Simply reheat it gently on the stove, and you’ll be amazed at the depth of flavor.
- Tip: Deglaze with a splash of wine. After toasting the spices, you can add a splash of red wine to the pot and scrape up any remaining browned bits before adding the tomatoes and stock. It adds another wonderful layer of complexity.
- Tip: Use an ice bath for herbs. To keep your garnish of fresh coriander or parsley bright and crisp, chop it and then plunge it into a bowl of ice water for 10 minutes before draining and using. It makes a surprising difference in presentation.
- Tip: Brown the lamb in batches. I know I mentioned it, but it’s worth repeating. Giving each piece of lamb enough space to properly sear is the single most important step for building a deep, savory foundation for your stew.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely, you can. Just be sure to fully thaw the frozen spinach first, and then squeeze out as much excess water as humanly possible using your hands or a clean tea towel. If you don’t, all that extra water will dilute your beautifully rich stew, making it thin and less flavorful. You’ll need about one 250-gram block of frozen spinach, thawed and squeezed, to replace the 200 grams of fresh.
What can I use if I don’t have a Dutch oven?
No worries! Any large, heavy-bottomed pot with a tight-fitting lid will work. The key is the heavy base, which prevents hot spots and burning. If you only have a thinner pot, just be extra vigilant about keeping the heat low during the simmering stage and stir a bit more frequently to prevent the bottom from scorching.
How can I make this stew less greasy?
Lamb shoulder can be fatty. An easy trick is to cook the stew a day ahead, let it cool completely, and refrigerate it overnight. The fat will rise to the surface and solidify, making it super easy to just lift or skim off the next day before you reheat it. It’s a nearly effortless way to make it leaner.
Can I freeze lamb and spinach stew?
You can, but with one caveat. Freeze the stew *before* you add the spinach. The texture of spinach becomes very watery and mushy after freezing and thawing. The stew base freezes beautifully for up to 3 months. When you’re ready to eat, just thaw, reheat, and stir in fresh spinach right at the end as per the original instructions.
My stew is too thin. How can I thicken it?
If you find your broth is a bit too watery for your liking, there’s a simple fix. Mix one tablespoon of cornflour with two tablespoons of cold water to make a smooth slurry. Stir this into the simmering stew and cook for another 2-3 minutes. You’ll notice it thickens up nicely without affecting the flavor.
Lamb And Spinach Stew
Make this comforting Lamb and Spinach Stew with tender meat and earthy spices. A complete, nourishing meal perfect for weeknights. Get the easy recipe now!
Ingredients
For the Ingredients
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1.5 kg lamb shoulder (cut into 3–4 cm cubes)
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2 tbsp olive oil
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1 large onion (finely chopped)
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4 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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2 tsp ground cumin
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1.5 tsp ground coriander
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1 tsp smoked paprika
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0.5 tsp ground cinnamon
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0.25 tsp cayenne pepper (optional, for heat)
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400 g canned chopped tomatoes
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1 L lamb or vegetable stock
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200 g fresh spinach (roughly chopped)
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1 large lemon (juiced)
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Salt and black pepper (to taste)
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Fresh coriander or parsley (for garnish)
Instructions
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Pat the lamb cubes completely dry with paper towels—this is the secret to getting a good sear. Season generously with salt and pepper. Heat the olive oil in your heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, add the lamb and sear until deeply browned on all sides, about 5–7 minutes per batch. Transfer the browned lamb to a plate. You should see those lovely browned bits stuck to the bottom of the pot; that’s pure flavor waiting to be used.01
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Reduce the heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. You’re scraping up those browned bits from the lamb as you go. Add the minced garlic and grated ginger, and cook for another minute until fragrant—be careful not to burn the garlic.02
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Now for the spices! Add the cumin, coriander, smoked paprika, cinnamon, and cayenne (if using) to the pot. Stir constantly for about 30–60 seconds. You’ll notice the aroma becoming really intense and nutty; that’s how you know they’re perfectly toasted.03
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Return the seared lamb and any accumulated juices back to the pot. Add the chopped tomatoes and pour in the stock, stirring to combine everything. Bring the stew to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently. The slow, low heat is what will transform the tough lamb into something fork-tender.04
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Let the stew simmer for about 1 hour and 15 minutes to 1 hour and 30 minutes. You’ll know it’s ready when the lamb is so tender you can easily shred it with a fork. Check occasionally and give it a gentle stir.05
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Once the lamb is tender, stir in the fresh spinach in batches. It will seem like a lot at first, but it wilts down remarkably quickly. Cook for just 2–3 minutes until the spinach is bright green and wilted into the stew.06
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Remove the pot from the heat. Stir in the fresh lemon juice—this brightens all the flavors and cuts through the richness beautifully. Do a final taste test and adjust the seasoning with more salt and pepper if needed. Ladle the stew into bowls, garnish with fresh coriander or parsley, and serve immediately.07
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