Spiced lamb stew

    9 hours 20 min

    This delicious lamb stew is wonderfully tender and perfectly spiced; a great main dish for a dinner party served with couscous. It will taste better if you marinate the lamb overnight before cooking.


    Dorset, England, UK
    1 person made this

    Serves: 6 

    • 1.5kg diced leg of lamb
    • 350g onion, roughly chopped
    • 3 large garlic cloves, minced
    • 1 red pepper, seeded and diced
    • 1 teaspoon ground ginger
    • 1 tablespoon ground cumin
    • 1 tablespoon ground coriander
    • 4 tablespoons freshly chopped coriander, plus more for garnish
    • salt and pepper, to taste
    • olive oil, for cooking
    • 700g potatoes, peeled and cubed
    • 600ml stock
    • 1 tablespoon cornflour
    • 60g stoned black olives
    • lemon or lime wedges, for garnish

    Prep:15min  ›  Cook:1hr5min  ›  Extra time:8hr marinating  ›  Ready in:9hr20min 

    1. Arrange the cubed lamb in a large dish. Combine onion, garlic, red pepper, ginger, cumin, ground coriander, fresh coriander, salt and pepper; pour over the lamb. Cover and marinate overnight in the fridge.
    2. Preheat oven to 180 C / Gas 4. Remove the lamb from the marinade and place in
    3. Heat oil in a large casserole pot; add the lamb and cook until browned. Add the marinated vegetables and cook and stir until soft. Add the potatoes, pour over the stock and bring to the boil.
    4. Bake uncovered in preheated oven for about 1 hour.
    5. Remove the stew from the oven and return to the hob, skim off any fat. Stir in the cornflour mixed with a little water. Add the olives, bring to the boil and cook for 2 minutes.
    6. Before serving, adjust the seasoning if needed, sprinkle with fresh coriander and garnish with lemon or lime wedges.

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