Traditional Lamb Stew

Here is my recipe for traditional lamb stew, slow-cooked in a sauce made with herbs and tomatoes. I found it in the excellent book Trésors de la Cuisine Provençale, Robert Monetti, Edisud, 432 pages, which is a real treasure trove for lovers of Provençal cuisine.

A hearty, satisfying meal

This stew is a complete meal, in which you cook the sides (potatoes and carrots) along with the meat. These vegetables will become tender and soak up the meat’s flavors, giving the sauce a velvety texture.

It’s a real treat that always brings back childhood memories 😋

Why choose mutton over lamb for a stew?

We choose mutton over lamb for a stew because its meat is better suited to long, slow cooking.

Richer in collagen, mutton becomes tender as it simmers and creates a creamier, thicker sauce. Its more pronounced flavor holds up well during cooking and against the herbs and spices, unlike lamb, which can become bland.

The cuts also hold their shape well without falling apart.

Finally, mutton remains a traditional and economical choice, ideal for a rustic and flavorful stew.

What types of potatoes should you use for this mutton stew?

For a stew, it’s best to choose firm-fleshed potatoes that hold up well during long cooking. They retain their shape while absorbing the flavors of the broth, without turning to mush. Varieties like Charlotte, Amandine, or Roseval are ideal.

I recommend avoiding overly starchy potatoes, which will break down and melt into the sauce during cooking. These varieties are better suited for mashed potatoes or crushed potatoes.

Give it a try!

I hope you enjoy this recipe, and I hope you enjoy your meal.

Thank you in advance for your comments 🙏