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).


4 Servings


1kg Lamb Shoulder or Leg Meat
Salt & Pepper
1 can (400g) Tomatoes
400 to 500ml Water
2 to 3 cloves Garlic *finely chopped
1 small piece Ginger *grated
Spices (1 teaspoon Cumin, 1/4 teaspoon Ground Chilli, etc.)

1 stalk Celery
2 Carrot
2 Onion
1 Red Capsicum
1 Zucchini
100g Green Beans
1 Eggplant

  1. Cut the Lamb meat into 5-6cm large pieces. Remove unwanted fat, and season with Salt & Pepper.
  2. 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.
  3. 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.
  4. After simmering for 1 hour, add only Celery, Carrot and Onion. Simmer for 30 minutes.
  5. Add the vegetables that are cooked more quickly, and simmer for 30 more minutes. Prepare mashed potatoes, couscous or bourghal.
  6. Season with Salt and Pepper, and serve with mashed potatoes, couscous or bourghal.