Mediterranean Lamb Stew: A Hearty, Flavorful Dish

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season the lamb cubes with salt and pepper, then add them to the pot.
Brown the lamb on all sides for 5-7 minutes, ensuring the meat gets a nice caramelized crust. Once browned, remove the lamb and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Step 3: Simmer the Stew
Add the diced tomatoes, red wine, and beef broth to the pot, scraping up any browned bits from the bottom of the pan.
Stir in the Kalamata olives, oregano, cumin, cinnamon, and bay leaf.
Return the browned lamb to the pot and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the stew cook for 1.5-2 hours, or until the lamb is tender and the flavors are well combined.
Step 4: Finish and Serve
Remove the stew from the heat and discard the bay leaf.
Taste the stew and adjust the seasoning with more salt and pepper if needed.
Serve the stew in bowls, garnished with fresh parsley and mint if desired.
Pair with warm crusty bread, couscous, or rice for a complete meal.
Serving and Storage Tips