Classic Lamb Stew

Classic Lamb Stew

If a stew was a heartwarming hug, this would be it. 

  • Heat some oil in a pot over a medium-high heat. Add the lamb and sear on all sides until golden, for about 10 minutes. Remove and set aside on a plate. 

  • In the same pot over a medium heat – cook up some diced onion and carrot until soft, for about 5 minutes. Add some grated garlic, tomato paste, and some of your favourite stew spices. Cook until the garlic is fragrant and the tomato paste has darkened, for about 2 minutes. 

  • Add the lamb back to the pot with enough stock to submerge it, a dash of Worcestershire sauce, some chopped herbs, bay leaves, and a dash of red wine (because level 3).

  • Bring to a boil. Then, cover and reduce the heat to a simmer until the lamb is tender, for about 1 hour.

  • Add some cubed sweet potato and simmer (covered) until the potatoes are tender and your stew has thickened, about 30 minutes or more. Remove the lid if it is not thickening, and add more spice mix to taste. Season as you go. 

  • Remove the bay leaves and garnish with some good ol’ parsley before serving.

  • Serve your hearty lamb stew over some classic pap, rice, or even some butternut mash would be delicious! 


For an added creamy layer, mix some chopped parsley with yogurt, olive oil and salt – and dollop on top.