Mediterranean lamb stew

    2 hours 40 min

    Packed with beans, vegetables and flavoursome lamb - this is sure to be a mid-week hit for the whole family.

    11 people made this

    Serves: 6 

    • 675g (1 1/2lb) boned lean shoulder of lamb
    • 1 1/2 tablespoons olive oil
    • 2 large onions, sliced
    • 2 garlic cloves, finely chopped
    • 1 tablespoon plain flour
    • 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary
    • 225–450ml (8–16 fl oz) beef stock
    • 350ml (12 fl oz) tomato juice
    • 1 can chickpeas, about 400g, drained and rinsed
    • 2 courgettes, cubed
    • 350g (12oz) cherry tomatoes, halved
    • good pinch of freshly ground black pepper
    • 2 teaspoons chopped fresh basil, or 1 teaspoon dried basil

    Prep:20min  ›  Cook:2hr20min  ›  Ready in:2hr40min 

    1. Using a sharp knife, trim all the fat and cartilage from the lamb, then cut the meat into 2.5cm (1in) cubes.
    2. In a flameproof casserole, heat 1 tablespoon of the oil over moderate heat. Add the onions and garlic and sauté for about 10 minutes or until well browned. With a slotted spoon transfer to a plate.
    3. Heat the remaining oil in the casserole over moderately high heat. Add the lamb and sauté, stirring, for about 3 minutes or until well browned on all sides. Sprinkle the flour and rosemary over the meat and cook for a further 11⁄2 minutes or until the flour is absorbed.
    4. Return the onions to the casserole together with 225ml (8fl oz) stock and the tomato juice. Bring to the boil, then cover and simmer gently for 1 hour. Stir in the chickpeas. Cook, covered, for a further 1–1 1⁄4 hours or until the lamb is almost tender.
    5. Stir in courgettes, tomatoes, pepper and basil. Add more stock if the stew is becoming too thick. Cook for about 15 minutes longer or until the lamb is very tender when pierced with a fork. Serve hot.

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    Reviews in English (1)


    MrsB had a night off from cooking so it was MrB who made this one. Very tasty.  -  01 Sep 2013