Lamb stew

Liz O'Keefe's lighter version of classic lamb stew is rich in flavour and a deliciously warming dinner idea
By Liz O'Keefe
Lamb stew
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp cornflour
  • 1 tsp paprika
  • 400 g lamb, cut into chunks
  • 1 tbsp olive oil
  • 1 red onion, cut into wedges
  • 2 cloves garlic, unpeeled, roughly crushed
  • 3 cm fresh ginger, grated
  • ½ tsp sugar
  • 50 ml red wine
  • 800 g tinned plum tomatoes, chopped
  • 1½ tsp wholegrain mustard
  • 2 tsp capers, drained
  • 1 tsp tabasco, optional
  • 400 g new potatoes
  • ½ Savoy cabbage, shredded
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp dill, chopped

Tips and Suggestions

You could alternatively replace the lamb with mutton. If using mutton, simmer for 20-25 minutes in step 3, and then a further 15-20 minutes after adding the potatoes.


1. Place the cornflour in a large bowl. Season and add the paprika, then stir the dry mixture. Coat the lamb pieces in the mixture and set aside.

2. Heat the oil in a large non-stick pan and add the onion, garlic and ginger, cooking for 1 minute, stirring continuously. Turn the heat to medium and stir in the cornflour-coated lamb. Cook, stirring continuously, for 3-4 minutes, until the meat is sealed. Sprinkle with the sugar and pour in the red wine, and simmer, stirring, for about 30 seconds or until the liquid takes on a paste-like consistency.

3. Add the tomatoes, mustard, capers, tabasco (if using) and 150ml of cold water, and bring to the boil. Simmer, uncovered, for 15-20 minutes, until the liquid has reduced by half, then add the potatoes and bring to the boil. Continue to simmer, uncovered and stirring occasionally, for a further 10-12 minutes, or until the potatoes and meat are tender.

4. Add the cabbage, parsley and dill, then simmer, covered, for 4-5 minutes, until the cabbage is cooked to your liking, then serve.

For more stew recipes, see the top 10 meaty stews.

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