Prep (20 minutes):

1. Cut the lamb: Trim any excess fat from the lamb and cut it into 1-inch cubes.

2. Prepare the vegetables: Peel and chop the onion, carrots, and potatoes.

Cooking (2 hours):

1. Heat the oil:  Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

2. Brown the lamb: Sear the lamb pieces in batches to avoid overcrowding the pot, ensuring even browning on all sides. Remove the browned lamb from the pot and set aside on a plate.

3. Sauté the onion: Reduce the heat to medium and add the chopped onion to the pot with the remaining oil. Sauté the onion for 5-7 minutes, or until softened and translucent.

4. Add the vegetables: Stir in the sliced carrots and diced potatoes to the pot with the softened onion and cook for an additional 3-5 minutes, or until the vegetables are slightly softened.

5. Deglaze the pan (optional):  Pour in about ¼ cup of beef broth to deglaze the bottom of the pot, scraping up any browned bits. This adds extra flavor to the stew.

6. Return the lamb and add seasonings: Add the browned lamb pieces back to the pot with the vegetables. Stir in the dried Greek oregano, granulated onion powder, smoked sweet paprika, whole rosemary leaves, whole thyme leaves, and Vadouvan curry powder. Season with salt and freshly ground black pepper to taste.

7. Add the broth and bring to a boil:  Pour in the beef broth and bring the mixture to a boil.

8. Simmer and adjust heat: Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is fork-tender and the vegetables are cooked through.Tip: Check for tenderness after 1.5 hours. If the lamb is not quite tender, continue simmering for an additional 15-minute intervals, adding more broth if needed to maintain enough liquid.
   

9. Adjust seasonings: Once the lamb and vegetables are tender, taste the stew and adjust the seasonings with additional salt and black pepper to your preference.

Serving (10 minutes):

1. Serve and garnish (optional): Ladle the hot stew into bowls and garnish with chopped fresh parsley (optional) for a touch of color and freshness.

Tips:

• You can add other vegetables to this stew, such as chopped turnips, green beans, or parsnips. Simply add them to the pot with the carrots and potatoes in step 6.

• For a thicker stew, you can mash a portion of the cooked vegetables (about ½ cup) with a fork or potato masher and stir it back into the stew.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a pot on the stovetop until warmed through. The flavors tend to develop further overnight, so reheated stew can be even more delicious the next day.

Enjoy this delicious and comforting lamb stew with rosemary, oregano, and vegetables!