So deliciously delicious, you’ll be guaranteed to be licking your fingers at the end.


The good news is you can sub in any vegetables you fancy, I know for a fact that mushrooms would give the stew an immensely creamy gravy texture. I put carrots, tomatoes, frozen bean and corn, spring onion and coriander. The secret to any stew is oats, oats leave you with a thick and creamy gravy.


Stew can be served with mashed potatoes, steamed veggies, baguette or simply rice.



Lamb Stew
Total Time
2 hr
Total Time
2 hr
  1. 600g lamb pieces (with or without bone)
  2. oil
  3. 1 onion sliced
  4. 2 teaspoon garlic
  5. 1 teaspoon ginger
  6. 1 chicken stock cube
  7. 1 litre hot water
  8. 3 carrots chopped roundly
  9. 1 tomato chopped
  10. spring onion
  11. frozen bean
  12. frozen corn
  13. oats
  14. salt and pepper
  1. Brown the onions in oil, add garlic ginger, cook for about 2 minutes. Add the lamb pieces, allow it to brown. In the meantime mix the chicken stock into the hot water and then slowly pour it into the lamb.
  2. Once the lamb is cooked add the carrots, tomato, beans and corn. Pierce a piece of carrot with a knife, if it goes through add the salt, pepper and a handful of oats, give the stew about 4 minutes to boil then check to see if the gravy has thickened, if not add another handful of oats.
Madz's Kitchen