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Lamb Stew

Make authentic Lamb Stew with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

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By DenisiyaPublished on October 24, 2016
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Lamb Stew
⏱️
Prep Time20 mins
🍳
Cook Time10 mins
⌛
Total Time30 mins
🍽️
ServingsServes 4-6
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This Hearty Recipe Serves 3-4

This hearty lamb stew is stacked with vegetables & flavour.

One of those deep rooted & immortal dishes that will most likely outlast humankind is the great old-fashioned stew. Regardless of where you go on the planet each nation has some other variant/s of stew, regardless of the possibility that named contrastingly or eaten diversely, a stew is a stew.

The delicate kinds of the vegetables carry out more mouth-watering taste with the lamb stew.

If lamb isn’t available, mutton may be substituted. The only difference is that lamb cooks faster than mutton.

🥗

Ingredients

Scale:
Base Yield: Serves 4-6
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Step-by-Step Instructions

38 Steps
  1. Step 1

    Rinse lamb or mutton.

    Step 1 visual guide
  2. Step 2

    Remove any excess fat on the meat, cut into pieces & place into a bowl.

    Step 2 visual guide
  3. Step 3

    Rinse cabbage & cut into strips.

    Step 3 visual guide
  4. Step 4

    Place the cabbage strips into a bowl & cover with boiling water. This will kill the gas in the cabbage. Set aside.

    Step 4 visual guide
  5. Step 5

    Rinse green beans.

    Step 5 visual guide
  6. Step 6

    Break off either ends of the green beans (just a tiny bit to remove the stems).

    Step 6 visual guide
  7. Step 7

    Slice & place into a bowl.

    Step 7 visual guide
  8. Step 8

    Peel, rinse & cut carrots.

    Step 8 visual guide
  9. Step 9

    Add the carrots to the bowl of green beans.

    Step 9 visual guide
  10. Step 10

    Next, get out the potatoes.

    Step 10 visual guide
  11. Step 11

    Peel & cut potatoes into halves or quarters.

    Step 11 visual guide
  12. Step 12

    Rinse & place into a bowl of water. This prevents the potatoes from browning.

    Step 12 visual guide
  13. Step 13

    Place the fresh or frozen peas into a bowl as well & set aside.

    Step 13 visual guide
  14. Step 14

    Peel & chop the onion.

    Step 14 visual guide
  15. Step 15

    Rinse & chop the tomato. Set aside.

    Step 15 visual guide
  16. Step 16

    Remove the stems of the green chillies. Rinse & slit down the middle & set aside.

    Step 16 visual guide
  17. Step 17

    Heat the vegetable oil in a large pot. Add in the onions, green chillies, peppercorns & thyme.

    Step 17 visual guide
  18. Step 18

    Mix & allow the to simmer until onions are translucent.

    Step 18 visual guide
  19. Step 19

    Add in the ginger & garlic paste.

    Step 19 visual guide
  20. Step 20

    Mix & add in the chopped tomato.

    Step 20 visual guide
  21. Step 21

    Mix & allow tomatoes to cook until melted.

    Step 21 visual guide
  22. Step 22

    Drop in the lamb/mutton pieces.

    Step 22 visual guide
  23. Step 23

    Pour in some water & mix until combined.

    Step 23 visual guide
  24. Step 24

    Cover & allow to cook for 5 minutes. Thereafter, add in the cabbage – discard of the water that it had been resting in.

    Step 24 visual guide
  25. Step 25

    Next, add in the carrots & green beans.

    Step 25 visual guide
  26. Step 26

    Mix well. Pour in some water & allow to cook until veggies are soft.

    Step 26 visual guide
  27. Step 27

    Once the veggies are cooked, add in the peas.

    Step 27 visual guide
  28. Step 28

    Thereafter, add in the potatoes – discarding of the water that the potatoes had been resting in.

    Step 28 visual guide
  29. Step 29

    Mix well, add more water & try to push the potatoes under the gravy so that they cook evenly.

    Step 29 visual guide
  30. Step 30

    Whilst the potatoes are cooking, grab a bowl & add in the 2 teaspoons of flour.

    Step 30 visual guide
  31. Step 31

    Add a  little water to the flour & mix to form a paste.

    Step 31 visual guide
  32. Step 32

    When the potatoes are soft & almost melting, add in the flour paste. The flour paste acts as a thickening agent & forms the thick stewy gravy. Add salt to taste & mix well. Add more water & simmer for a further 5 minutes.

    Step 32 visual guide
  33. Step 33

    At this point you may add in Dumplings if you like. Dumplings are balls of batter that are added to most stews & other dishes, which form big doughy balls that are soft.

  34. Step 34

    If the stew is too thick, add more boiled water. If the stew is too weak, add in a little more of the flour paste.

  35. Step 35

    Once the stew is cooked, turn off the heat.

    Step 35 visual guide
  36. Step 36

    Serve whilst hot.

    Step 36 visual guide
  37. Step 37

    Best served with bread or rice.

    Step 37 visual guide
  38. Step 38

    Stores for up to one week in the refrigerator,

    Step 38 visual guide
Video Tutorial

Watch How It's Made

Follow along with Denisiya's step-by-step video guide for Lamb Stew.

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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best Lamb Stew

How do I ensure the meat in Lamb Stew is tender and flavorful?

For the most tender mutton or lamb, cook on low to medium heat allowing the meat to simmer in its own natural juices before adding any water. Allowing the meat to braise gently with the spices infuses the flavor deep into the bone.

How do I get soft, gravy-infused potatoes without them breaking?

Use soft-cooking South African potatoes (such as Up-to-Date, Mondial, or Sifra). Cut them into halves or quarters and add them halfway through the cooking process. Avoid stirring aggressively once the potatoes are tender.

Can I freeze leftover Lamb Stew?

Yes, this curry freezes wonderfully for up to 3 months in an airtight container. Note: If freezing, omit or remove the potatoes as their texture changes when frozen. You can easily add fresh boiled potatoes when reheating!

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

Read Full Story →Get in Touch

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