Lamb Stew
A Perfect Stew for Passover: Kosher and Full of Flavor
Passover is a time to gather with loved ones and celebrate tradition, and what better way to do so than with a meal that honors the holiday’s dietary guidelines while offering a touch of comfort and elegance? This Passover Lamb Stew is a beautiful addition to any Seder table. Made with premium ingredients and De La Rosa products, it’s not only delicious but also entirely kosher for Passover.
What You Will Need
- 2 ½ pounds lamb shoulder, trimmed and cut into 2-inch chunks
- Kosher salt and freshly ground black pepper
- 3 tablespoons De La Rosa 613 Avocado Oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 cup WOW Organic Red Grape Juice (Kosher for Passover)
- 1 cup gluten-free vegetable or chicken broth (Kosher for Passover) or water
- ½ cup dried apricots, halved
- ½ cup dried figs, quartered
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 bay leaf
- Fresh parsley, chopped, for garnish
Why This Stew is Perfect for Passover
Lamb holds a special place in Passover traditions, symbolizing the offerings made during the first Passover in Egypt. This stew takes that symbolism and elevates it into a dish that is warm, hearty, and deeply flavorful. Tender lamb, sweet dried fruits, and aromatic spices like cinnamon and cumin create a rich and satisfying dish, perfect for sharing with family and friends.
De La Rosa: A Commitment to Quality
This recipe features De La Rosa 613 Avocado Oil, a premium product that enhances the dish with its smooth, clean flavor. Kosher for Passover and certified to the highest standards, De La Rosa 613 Avocado Oil is ideal for cooking and browning the lamb to perfection. Additionally, WOW Organic Red Grape Juice adds natural sweetness and depth, beautifully balancing the savory spices and dried fruits.
Simmered to Perfection
After browning the lamb and sautéing the vegetables in De La Rosa 613 Avocado Oil, the stew is brought together with the rich flavors of grape juice, broth, and warming spices. Simmered gently over low heat, the lamb becomes tender and the dried fruits soften, infusing the dish with a sweet-savory complexity. This slow simmering allows the flavors to meld beautifully, creating a stew that is as comforting as it is flavorful.
A Memorable Dish for Your Seder Table
Serve this Passover Lamb Stew as a centerpiece for your holiday meal. Its vibrant colors, fragrant spices, and tender meat make it a dish that feels special and celebratory. Garnished with fresh parsley, it’s as visually stunning as it is delicious.
Whether you’re hosting a traditional Seder or simply want a comforting meal that honors the season, this stew is a wonderful choice. With its nod to tradition and focus on premium, kosher ingredients, it’s a recipe that embodies the spirit of Passover.
Passover Lamb Stew
Ingredients
- 2 ½ pounds lamb shoulder , trimmed and cut into 2-inch chunks
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons De La Rosa 613 avocado oil
- 1 large onion , diced
- 4 garlic cloves , minced
- 3 medium carrots , peeled and sliced
- 2 celery stalks , chopped
- 1 cup WOW Organic Red Grape Juice (Kosher for Passover)
- 1 cup gluten-free vegetable or chicken broth (Kosher for Passover) or water
- ½ cup dried apricots , halved
- ½ cup dried figs , quartered
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 bay leaf
- Fresh parsley , chopped, for garnish
Instructions
- Heat 2 tablespoons of De La Rosa avocado oil in a large Dutch oven or heavy pot over medium-high heat.
- Season the lamb chunks with salt and pepper. Add them in batches to the pot and sear on all sides until browned, about 4 minutes per batch. Remove the lamb and set aside.
- Add the remaining 1 tablespoon of avocado oil to the pot. Sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
- Pour in the grape juice to deglaze, scraping up any browned bits at the bottom of the pot.
- Return the lamb to the pot. Stir in the cinnamon, cumin, paprika, and bay leaf. Add the broth or water, ensuring the lamb is mostly submerged. Bring the stew to a boil, then reduce the heat to low and cover. Simmer gently for 1 ½ hours, stirring occasionally. Stir in the apricots and figs. Continue to simmer uncovered for an additional 20–30 minutes, allowing the fruit to soften and the sauce to thicken. Adjust seasoning with additional salt and pepper if needed.
- Remove the bay leaf before serving.
- Garnish with chopped parsley.
Nutrition
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
