Lamb Stew
A hearty delicious lamb stew that i made in April. I received so many request for this simple yet wholesome delicious pot of goodness. The best pot to use to make this stew is definitely the Le Creuset round signature casserole that’s perfect for gas stoves, ovens to normal stove tops.
Lamb Stew


  • Tray of lamb pieces about 800g washed
  • 3 tbsp butter or olive oil 
  • Curry leaf
  • Dried chillies
  • Fresh green chilli
  • 1 tbsp red chilli ginger and garlic paste ( Recipe on my page or you can use store bought)
  • 1 tbsp apple cider vinegar (tenderizer)
  • Bay leaf
  • Fresh thyme about 10 springs
  • Dried herbs
  • Salt and pepper
  • Fresh vegetables peeled and chopped(carrots, peas and green beans)
  • Freshly chopped celery
  • Potatoes / baby potatoes / sweet potatoes
  • 1 sliced onion
  • Add 1/2 tsp each of jeera and dhania powder (Optional)


  1. Add the butter or olive oil to the pot on medium heat allowing the butter to melt.
  2. Take the washed meat mixing the red ginger and garlic paste and apple cider vinegar in.
  3. Add it to the heated pot along with half of the fresh thyme (some of the spring and some off) and some dried herbs.
  4. Allow the meat to cook and brown a little just for the juices to be released from the meat for about 5 minutes till slightly brown.
  5. Add the sliced onion, green chillies, curry leaf, bay leaf and dry chilli (add the dhania and jeera powder if using). Leaving the lamb to cook until tender for about 20 minutes. (Add a little water to prevent from burning at the bottom).
  6. Once the meat is tender add all the vegetables, thyme, potatoes and season with salt and about 2 tsp or more ground pepper. Leaving it to cook for about 8 minutes.
  7. Add about 3 to 4 cups of boiled water. Leaving it to cook till potatoes are soft. Here you can adjust the taste by adding more dried herbs, thyme, pepper, chillies.
  8. Once the potatoes and vegetables are soft you could garnish with freshly chopped coriander and enjoy with some freshly baked bread.