Minced Lamb and Tomato Carbonada Stew
This Minced Lamb and Tomato Carbonada Stew fuses the soul-warming comfort of South American carbonada with the deep intensity of Mediterranean minced lamb. Traditionally a rustic stew from Argentina often made with beef, this variation replaces it with rich minced lamb for a deeper, gamey flavor. This blend of tender lamb, roasted tomatoes, potatoes, sweet corn, and warming spices is perfect for cool evenings or Sunday family gatherings. A balance of sweetness from corn and tang from tomatoes makes it irresistibly hearty yet bright.
Equipment
Large Dutch oven or heavy-bottomed pot
Wooden spoon or heatproof spatula
Chef's knife and cutting board
Ladle for serving
Mixing bowls (for prep)
Ingredients
2 tablespoons olive oil - preferably extra virgin for best flavor
1 pound ground lamb (minced lamb) - grass-fed if possible
1 large onion - finely chopped
3 cloves garlic - minced
1 teaspoon cumin - ground
½ teaspoon ground cinnamon - adds depth
½ teaspoon smoked paprika - for a touch of warmth- 2 cups diced tomatoes - use ripe, fresh tomatoes or good-quality canned tomatoes
4 cups beef stock (beef broth or beef bouillon) - or lamb stock, low-sodium preferred- 3 medium Yukon gold potatoes - cut into 1-inch cubes
1 cup corn kernels - sweet corn preferred, fresh or frozen 
1 medium carrot - peeled and diced
1 piece bay leaf (bay leaves) - dried
¼ cup raisins - optional for a traditional touch of sweetness
1 pinch salt - to taste
1 pinch ground black pepper - to taste
2 tablespoons parsley - fresh, chopped, for garnish
Instructions
- Heat olive oil in a Dutch oven over medium heat (350°F / 175°C). Add minced lamb and sear until browned and fragrant, about 6–8 minutes. Break it apart with a spoon as it cooks.
- Add chopped onion, garlic, cumin, cinnamon, and smoked paprika. Cook for 4–5 minutes, stirring constantly, until onions turn translucent and spices bloom.
- Stir in diced tomatoes and cook for 5 more minutes, allowing their acidity to mellow and create a base.
- Pour in the stock and add potatoes, carrots, corn, bay leaf, and raisins if using. Season with salt and pepper.
- Bring to a gentle boil, cover, then lower heat and simmer (180°F / 82°C) for 1 hour 15 minutes, or until potatoes are fork-tender and stew is reduced to a thick, glossy consistency.
- Remove bay leaf. Taste and adjust seasoning. Serve hot, garnished with chopped fresh parsley.
Notes
- For richer flavor, toast the spices before adding onion and garlic.
- For a leaner option, replace half the lamb with minced turkey or lentils.
- If raisins are too sweet for your palate, try chopped dried apricots or omit altogether.
Nutrition
Calories: 413kcalCarbohydrates: 34gProtein: 20gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.002gCholesterol: 55mgSodium: 503mgPotassium: 1184mgFiber: 5gSugar: 7gVitamin A: 2043IUVitamin C: 31mgCalcium: 81mgIron: 4mg
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