Few things are as comforting as a rich, tender, tasty lamb stew on a cold winter’s day.

This lamb stew is wonderfully spiced, and the spices aren’t overbearing. My dad always says I over-spice dishes, so although this stew has eight spices, they are used quite lightly, allowing the lamb to take the limelight.

On that note, there are also no added veggies to steal the show. However, you can always bulk it up with some sliced peppers, carrots, and potatoes if you wish.

When cooking the lamb, particularly if it’s very fatty, I would recommend cooking it the evening or morning before serving. This is so that you can let the fat cool and harden, then scrape it off with a teaspoon before reheating the stew to serve. Otherwise, it might be just a touch too rich.

Making the Lamb Stew

The ingredient list may seem a bit daunting, but about 70% of it is spices. In terms of difficulty, this stew really isn’t hard at all. 

You’re going to start by searing the lamb to lock in da flavour. Split the olive oil between a large pot and a pan over high heat. You have to sear the lamb in portions so that you don’t crowd the pan. Fry the lamb on as high a heat as possible, just until you don’t see any red anymore. Now remove the lamb and turn the heat down to medium.

Next, throw the onions, ginger, and garlic into the large pot. Whilst that’s frying away, add in all of the spices: the aniseeds, cloves, cinnamon, cumin, turmeric, pepper, coriander seeds, red chilli powder, and salt. Quite a long list, I know. But worth it for the delumptious (thank you Roald Dahl for that word) flavours. 

Give everything a good stir. Once the onion mixture is soft, stir in the tomato paste, strained tomatoes, yoghurt, and mint leaves. 

Finally, add the lamb, put the lid on, and place the pot on the lowest heat. The stew will look very, very dry. Don’t you worry, with the lid on the juices will come! Now all you have to do is let that simmer for about 2 hours, or until the lamb falls off the bone. Stir the stew occasionally so that nothing burns on the bottom.

Serving & Storing the Lamb Stew

This lamb stew goes well with, uh, loads of things! Rice, poppadoms, mashed potatoes, rotis, and roasted vegetables are all great options.

You can keep the stew in the fridge for a few days and reheat it right before you want to serve it. 

Otherwise, you can pop it into a container or plastic bag and freeze it for a couple of months. When you want to eat it, just let it defrost, then reheat it in a pot.

Print Recipe

Lamb Stew

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Dinner

Serves: 6-8

Prep Time: 15 minutes – Cooking Time: 2 hours 15 minutes – Total Time: 2 hours 30 minutes

In this tender and hearty stew, the lamb really takes the limelight. With delicate spicing, this delicious meat shines in its full glory.

Ingredients

• 2T olive oil
• 2kg stewing lamb pieces
• 2 onions, 1 chopped and 1 diced
• 1T fresh grated ginger
• 2 garlic cloves, crushed
• 2 aniseeds
• 3 cloves
• ½ tsp cinnamon
• ½ tsp ground cumin
• ½ tsp tumeric
• ½ tsp pepper
• 1 tsp coriander seeds
• 1 tsp red chilli powder
• 2 tsp salt (or to taste)
• 2T tomato paste
• ½ cup strained tomatoes
• ½ cup yoghurt
• 20 mint leaves

Instructions

1

Split the olive oil between a large pot and a pan and heat over high heat. Sear the lamb in portions for about 4 minutes, or until lightly browned. Remove the lamb and turn the heat down to medium.

2

Throw the onions, ginger, and garlic into the large pot. Whilst that’s frying away, add in all of the spices: the aniseeds, cloves, cinnamon, cumin, turmeric, pepper, coriander seeds, red chilli powder, and salt. Give it all a good stir. Once the onion mixture is soft, stir in the tomato paste, strained tomatoes, yoghurt, and mint leaves.

3

Finally, add the lamb, put the lid on, and place the pot on the lowest heat. Now all you have to do is let that simmer for about 2 hours, or until the lamb falls off the bone. Stir occasionally so that nothing burns on the bottom.

Notes

You can bulk up this stew with some sliced peppers, carrots, and onions if you so desire. For fatty lamb pieces, I highly recommend making the stew some hours in advance. This is so that you can let the fat cool and harden, then scrape it off with a teaspoon before reheating the stew to serve.