Spiced Lamb Stew Spiced Lamb Stew

Spiced Lamb Stew

A good autumnal stew and way to use up seasonal marrows, slow cooked with lamb shoulder, leg or neck fillet and warming spices.

prep time
10 mins

cook time
1 hour 20 minutes

6 people


  • 675g lean lamb shoulder, leg or neck fillet, cut into 2.5cm cubes
  • 2 tablespoons oil
  • 1 onion, peeled and quartered
  • 2 garlic cloves, peeled and crushed
  • 2.5cm piece fresh root ginger, peeled and grated
  • 1 tablespoon tomato purée
  • 2 teaspoons Tabasco or chilli sauce, optional
  • 25g plain flour, sieved
  • 1.4L good, hot lamb or vegetable stock
  • 900g marrow or squash, peeled, deseeded and cut into 2.5cm/1inch cubes
  • 2 large tomatoes, chopped
  • 1 x 400g can chick peas, drained
  • 225g green cabbage, rinsed and finely shredded


  1. Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
  2. Heat the oil in a large ovenproof casserole dish. Add the lamb and cook over a moderate heat for 3-4 minutes until brown, stirring occasionally.
  3. Add the onion, garlic and ginger. Cook for 2-3 minutes until soft. Add the tomato purée, Tabasco or chilli sauce (if used) and flour. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
  4. Add the stock, bring to the boil, cover and cook in a preheated oven or on the hob for 45 minutes, stirring occasionally. Add the marrow or squash, tomatoes and chick peas. Cover and return to the oven or hob for a further 30 minutes.
  5. Add the cabbage, season and continue to cook for a further 5-10 minutes.
  6. Serve with plenty of hot crusty bread.