Lamb and Tomato Stew


  • Salt and milled pepper
  • About 1kg lamb-stew meat
  • Glug olive oil
  • 3 onions, chopped
  • 3 cloves garlic, chopped
  • 1 tsp (5ml) paprika
  • 1 tsp (5ml) chilli flakes
  • ½ cup (125ml) red wine
  • 1 packet (400g) PnP sweet tomato gravy cook-in-sauce
  • 1 can (400g) chopped tomatoes
  • 1 Tbsp (15ml) brown sugar
  • 1 cup (250ml) beef stock

For serving:

  • Mint, chopped
  • Green olives, pitted and chopped
  • Feta


  • Season lamb with salt and pepper.
  • Heat oil in a large pot over medium heat and brown meat all over. Do this in batches to avoid overcrowding the pot.
  • Remove and set aside.
  • Sauté onions in the same pot for 5–8 minutes, or until soft.
  • Add garlic and spices and cook until fragrant, 1–2 minutes.
  • Pour in wine to deglaze pot.
  • Add the cook-in sauce and canned tomatoes and stir until combined.
  • Return meat to pot, cover and reduce heat.
  • Simmer for 1–1½ hours, or until soft and falling off the bone.
  • Mix the mint, olives and feta together and serve with the lamb.