I tried making a lamb stew - it turned out more like a stock or a soup. It's very lamb-y and rich. A little too rich and buttery for me (and I love butter), but I'd like to know if I can turn it into a stew some how. I didn't have too much meat in it to begin with, so I think that is why it is more like a stock.
Do I put more lamb in to cook and add dumplings on top? (Would dumplings even work?)
Do I add something completely different, like onions to make a lamby-onion soup/stew?
I'd really like a hearty stew, something with lots of onions and potatoes.
I used lamb stock as a base for a middle-eastern-ish lentil soup once, and I thought it turned out really well.
I say just put in what you want (potatoes and onions sound good, maybe a few carrots? mushrooms?) and let it go until it's reduced to the consistency that you want. Add some red wine to cut the richness, maybe.