Lamb Stew


  • 2 Tbsp (30ml) canola or olive oil blend
  • 750g lamb (or beef) chunks or stewing meat
  • onion, chopped
  • 3 cloves garlic, chopped
  • 4 tsp (20ml) ground cumin (beef spice or ground coriander works well too)
  • 1 tsp (5ml) allspice
  • 1 can (50g) tomato paste
  • 1 Tbsp (15ml) flour
  • 2 cups (500ml) chicken or beef stock
  • Salt and milled pepper
  • Ricepap or bread, for serving


  1. Heat oil in a large pot.
  2. Brown lamb in batches and set aside.
  3. In the same pan, fry onion and garlic for 2-3 minutes or until golden.
  4. Add spices and cook for 5 minutes.
  5. Add tomato paste and flour and cook for 1-2 minutes.
  6. Pour in stock, return meat to pot, season and simmer for 30-40 minutes or until meat is tender.
  7. Serve stew with rice, pap or crusty bread to mop up all those delicious juices.