
When I stew lamb meat, I always buy shoulder meat. A large block of shoulder meat is probably the cheapest cut. Shoulder of the animal works hard, so the meat from a lamb’s shoulder is full of flavour and perfect for stewing. I add lots of vegetables. You may think the following amount of vegetables is too much, but it’s not. Serve with mashed potatoes, couscous or bourghal (cracked wheat).
Makes
4 Servings
Ingredients
Lamb Shoulder or Leg Meat 1kg
Salt & Pepper
Canned Tomatoes 1 *400g
Water 400 to 500ml
Garlic 2 to 3 cloves *finely chopped
Ginger 1 small piece *grated
Spices (Cumin 1 teaspoon, Ground Chilli 1/4 teaspoon, etc.)
Vegetables
Celery 1 stalk
Carrot 2
Onion 2
Red Capsicum 1
Zucchini 1
Green Beans 100g
Eggplant 1
Method
- Cut the Lamb meat into 5-6cm large pieces. Remove unwanted fat, and season with Salt & Pepper.
- Heat a large deep frying pan or pot, slightly oil if necessary, and cook the lamb until browned all over. Add Tomato and the can-full of Water, Garlic, Ginger and the Spices. Bring to the boil, cover, and simmer for 1 hour.
- Prepare the vegetables. All vegetables should be cut into large pieces. When you cut the onions into wedges, trim the bottom end but keep it in the each wedge.
- After simmering for 1 hour, add only Celery, Carrot and Onion. Simmer for 30 minutes.
- Add the vegetables that are cooked more quickly, and simmer for 30 more minutes. Prepare mashed potatoes, couscous or bourghal.
- Season with Salt and Pepper, and serve with mashed potatoes, couscous or bourghal.

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