Lamb shoulder stew

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Prep time:

Cook time:

Serves: 6

By BlingDreaming

(6 Votes) 6

Ingredients

  • 1 tbsp tomato puree

  • 1 tbsp flour

  • 1 large onion, chopped

  • 1 tbsp honey

  • 1kg lamb shoulder, cut into chunks (or leave whole)

  • 1 stick cinnamon

  • 125ml red wine

  • 1 tsp cumin

  • 1 bay leaves

  • 2 cloves garlic, chopped

  • 1 small butternut squash, chopped and peeled

  • 250ml beef/lamb stock

  • 1 tsp coriander

  • 400g tin chopped tomatoes

  • 400g tin chickpeas, drained

Method

  1. Heat oven to 160C.
  2. Brown the lamb in a little oil and then place in a casserole dish.
  3. Lightly saute the onions and garlic in the juices left over from the meat, adding a little oil if necessary.
  4. Once the onions are softening and cooking, add the spices and stir in, adding some water if it's too dry.
  5. Add the flour and stir until absorbed, then add the wine/stock slowly, stirring and the tomatoes.
  6. Once it starts to boil, add the honey, tomato paste, cinnamon and bay leaves.
  7. Pour over the lamb and add the butternut to the casserole dish.
  8. Cook covered for about 75 mins then open, stir, pour in the chickpeas, re-cover and put back in the oven for about 30 minutes.

Handy Hint

You could up the quantity of butternut and chickpeas to bulk it up easily.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Main Course

  • Meat

  • Make Ahead

  • lamb

  • squash

  • tomato

  • stew

Avg. user rating:

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Rate this recipe

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Your comments

  • moragbellingham 29/05/10 15:03

    This has been made a multitude of times in our household. It's very hearty and goes down especially well with the children with added chopped apricots.

  • snechie 21/02/10 20:12

    Really delicious. I love to try new one pot receipes as they are so easy and minimal washing up, and this was fab. My 3 year old wolfed it down and I made a portion with saltless stock for the baby and she loved it too. A winner all round.

  • dingdong3 17/09/09 13:35

    Lovely to make-really fast to prep. I cooked it for the 75 mins, then turned off the oven. 30 mins before everyone came in for dinner, I popped in the chickpeas and bobs your uncle!

  • ActivityApple 14/09/09 10:49

    This is ruddy lovely - dead easy even for a kitchen numpty like me, and made the house smell gorgeous. Cheers, Bling!

  • deepdarkwood 10/09/09 22:11

    A really lovely recipe - a big favourite in our house, and goes down well with adults and kids. I'd use flour rather than flower though [smile] Also works well in a slow cooker

  • BlingDreaming 14/04/09 17:31

    Don't be put off by there being quite a lot of ingredients. This truly is delicious and astonishingly easy as well as cheap as shoulder is so reasonable. It's also good to do in advance and then just pop in the oven to reheat. If it dries a little before reheating, add a little extra stock when you pop it into the oven.