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Recipe: Hearty Lamb Stew

Recipe: Hearty Lamb Stew


  • 300g lamb, cut into 3cm cubes
  • 1 large brown onion, peeled and finely chopped
  • 2 cloves of garlic
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp fresh ginger, peeled and grated
  • ½ tsp cinnamon
  • 2 tbsp tomato puree
  • 2 large potatoes, cut into 3cm cubes
  • 1 medium sweet potato, cut into 3cm pieces
  • 1 medium carrot, cut into 3 cm pieces
  • 125g red lentils
  • 1 can (400g) chopped tomatoes
  • 500ml vegetable (or beef) stock
  • Salt and pepper, to taste
  • Fresh coriander to serve
  • Greek yoghurt (optional – to serve)
  • 2 tbsp oil for cooking


  1. (Pre-heat oven to 160 degrees C). Heat oil in large frypan or casserole dish. Cook lamb for a few minutes, or until brown.
  2. Add onion and garlic and cook for 5 mins (or until softened).
  3. Stir in spices and tomato puree, cook for one minute.
  4. Add the potatoes, lentils, stock and diced tomatoes, season with salt and pepper. Bring to the boil.
  5. Cover and place in pre-heated oven and cook for 45mins – 1 hour, until the lamb is tender.
  6. Serve with a dollop of Greek yoghurt and fresh coriander.
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