Go Back

Lamb stew

Prep Time 30 mins
Cook Time 2 hrs
Course Fusion
Cuisine French
Servings 4 People


  • 1 Kg diced lamb shoulders, fat trimmed
  • 2 Tbs olive oil
  • 2 Tbs plain flour
  • 2 Tbs tomato paste
  • 4 garlic cloves, crushed
  • 3 cups chicken stock or water
  • 1 cup dry white wine
  • 6 fresh thyme sprigs
  • 8 baby potatoes
  • 1 bunches baby carrots, ends trimmed, peeled
  • 300 g green beans, top and tailed
  • 112 cups frozen green peas
  • Salt and Pepper to taste


  • Heat oil in a large pot over medium-high heat
  • Add a half of the lamb and brown for 3-4 minutes. Once lamb is sealed, transfer toa plate. Repeat with the remaining lamb.
  • Add garlic and saute for a minute.   Next add tomato paste and stir in with the garlic for 30s and then add flour to make a roux, stirring, for 2 minutes.
  • Next whisk in the wine, stirring constantly, to avoid an lumps.  Then add the stock / water and keep whisking to form a sauce.   (If there are any lumps, just use a handheld beater to form a smooth sauce)
  • Bring to the boil over high heat. Return lamb to pan and add in thyme. Add salt and pepper to taste.  Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour
  • Add the potatoes to the lamb mixture and cook, covered, for 30 minutes.
  • Next add the carrots and beans and cook uncovered for a further 5mins.  Finally add the peas and cook everything together for a further 5mins.
  • Taste and season with salt and pepper as desired.
  • Servecassava chips, taro chips, mash potato or crusty bread, as desired
Keyword better than takeaway, French, Fusion, meat, Non Veg, winter