Best Lamb Stew Recipe

Ingredients – Serves 3

  • 540g (180g x serving) diced Neck of Lamb (tell the butcher to dice it for you)
  • 1 Onion
  • 4 Garlic cloves
  • 4 Carrots
  • 3 Potatoes skin on
  • 1 Leek
  • 6 Mushrooms
  • A handful of frozen Garden Peas
  • 1 tin Chopped Tomatoes (polpa)
  • 1 carton Tomato juice (passata)
  • 3 tbsp Tomato paste (kunserva)
  • 115ml cooking Red Wine
  • Fresh Rosemary and Thyme
  • Sunflower Oil
  • Salt & Pepper



  1. Prepare a large pot on high heat and add a dash of oil.
  2. Add the chopped lamb and give it a gentle stir. Let it cook until it gets a nice brown colour.
  3. Start chopping onions and carrots into large chunks. Meanwhile keep on giving the lamb a stir so it gets cooked from all sides.
  4. Once lamb is all brown, add onions, carrots, rosemary and thyme.
  5. Chop the leek and garlic into chunks and add to the pan.
  6. Prepare mushrooms by chopping them roughly and leave them on the side for now.
  7. Add the tomato paste (kunserva), give it a good stir and let it cook until it starts to stick to the bottom of the pan.
  8. Wash potatoes and chop into chunks, leave on the side for now.
  9. Add the wine to the pot once tomato paste is cooked well and let it cook until reduced by half.
  10. Add the chopped tomatoes, tomato juice, potatoes and give all a stir. Bring it to the boil and then leave it to simmer for 1hr – 1hr30mins. If stew gets too thick, you can add water as you go along.
  11. Add the mushrooms and frozen peas 10mins before stew is ready. Add some salt & pepper if you wish, bring it back to the boil and back to simmer again for about 5 mins.
  12. Grab a piece of your favourite bread and enjoy!