Recipe for Lamb Stew

This recipe for Lamb Stew, aka Hammelfleisch Eintopf, is such an easy dinner recipe idea.

It's a traditional German "Eintopf" (one-pot) meal.

Taken from my Mutti's hand-written cookbook and translated into English, I hope you'll find this easy lamb recipe one that you'll add to your favorites as well.

Use a lean cut, such as the shoulder or leg of lamb or buy stewing lamb already cut up to make this go quicker. 

What to serve with this stew? A loaf of crusty German bread is all that's needed. Enjoy!

Both lamb and mutton are covered with a papery white membrane which should be removed before cooking. This membrane, if left in place, gives a strong gamey flavor.

Recipe for Lamb Stew with Green Beans


  • 1 to 1 1/2 lb lean lamb 
  • 1 onion, sliced
  • 1 1/2 lb green beans, trimmed and cut in halves
  • approx. 3 cups water or beef broth
  • salt, pepper, summer savory
  • 1 to 1 1/2 lb potatoes, sliced or diced


  • Cut lamb into cubes, approx. 1 to 1 1/2 inches.
  • Place the lamb, green beans, and onions in a pot and just barely cover with water or broth. Season with salt, pepper, and summer savory.
  • Bring to boil, reduce heat, and simmer about 45 minutes.
  • Add potatoes and continue simmering about 30 minutes.
  • Stir and re-season if necessary.
  • Serves 4.

I have to admit that I don't remember my Mutti making this. At least, I don't remember her telling us we were eating lamb. I just remember eating a really delicious tasting green bean stew with meat. I wish she were still alive today so I could ask her if she snuck in that lamb?!?

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