Kjötsúpa: Icelandic Lamb Stew
This delicious lamb stew, or soup, made with root vegetables and lamb is a true classic of Icelandic cuisine. You can find it everywhere in Iceland. Give this recipe for Icelandic lamb stew a try!
©Susanne Queck
What else is in it?
Essentially, the soup is simple: root vegetables, lamb meat and bones, and water. With a bit of patience, it transforms into a very tasty soup. Often, it’s enriched with cooked rice, pearl barley, or even oats.
You could add herbs, bay leaves, or other vegetables to your lamb stew like you would with other soups. However, doing so would alter this simple dish, making it taste like just another broth-based stew. The characteristic flavour comes from the sweet aroma of the root vegetables, the richness of the bones, and good, firm lamb meat.
What cuts of meat can I use?
Traditionally, the stew is made with the meat of male lambs, which are plentiful in Iceland. However, you can also use mutton or goat meat, although the flavour is slightly stronger.
Use bones, shoulder cuts with bones, or lamb neck. After the long cooking time, the meat will practically fall off the bone. More tender cuts like lamb leg are not suitable as they don’t impart enough flavour.
Buy high-quality meat, as the humble stew relies on it. Avoid cheap lamb if you can; opt for lamb from Iceland or New Zealand. Icelandic lamb has a uniquely intense flavour and is of high quality. The taste is influenced by the grasses and plants found on the island.
Also try the Icelandic Blueberry Soup (Bláberjasúpa).
Equipment
- Large Pot
Ingredients
- 1 kg Lamb on the bone
- 2 litres Water
- 1 Onion
- 400 g Potatoes
- 4 large Carrots
- 450 g Turnip optional
- Salt and Pepper
Instructions
- First, wash and cut the lamb into larger pieces. Place it in a large pot and cover it with cold, generously salted water, slowly heating until it comes to the boil.Skim off any scum that forms using a slotted spoon.
- Chop the onion into small pieces and add it to the meat. Allow the mixture to simmer with a loosely placed lid for about 60 minutes.
- In the meantime, chop the carrots and swede into bite-sized pieces, as well as the potatoes. Add the vegetables to the meat and continue to simmer for another 30 minutes.
- Finally, taste the soup before serving and season with salt and pepper. You can also add cooked rice or pearl barley if desired.
