Lamb Stew

I love all types of stews. Western stews, Asian stews… They both use different methods of preparation but in essence, it’s a pot of tough meat simmering in some flavourful liquids until they get fork tender. Western stews, like this one, usually starts out with similar ingredients. It’s really a matter of making it your own with additional bits.

Lamb Stew 1

Initially I was thinking of making an Indian style lamb stew but I couldn’t find my cloves and star anise. Only after I’d prepared all the ingredients and was reaching for some bay leaves in the cabinet that I found the cloves and star anise hiding at the back.
Lamb Stew 2

That same weekend I went to Ikea and got myself a couple of containers. Now my spice collection is well sorted. If you have a ton of spice jars, sort them out. I had to throw out so many packets of weevil infested old spices, just because I forgot I had them.
Lamb Stew 4

You may be wondering… VEGEMITE!? Yes, Vegemite. The essence of savoriness in a tube/jar/bottle. I wanted to make this stew even heartier so a good squeeze of Vegemite (Marmite or Bovril works well too) kicks up the umami by a 100 times without leaving any off flavours. Because I don’t have any stock stored up, a crumbled bouillon cube is a decent substitute. You could also go with just plain water but why not have extra flavour when you can?
Lamb Stew 3

Basically, everything that needs long cooking goes into the pot, topped with water and left on it’s own for about 2 hours on a slow slow simmer.
Lamb Stew 5

Because my chops were not too thick, they were just perfectly fork tender in about under 2 hours. I didn’t want totally disintegrated meat. Some bite is good.
Lamb Stew 6

Just because I had a can of broad beans in the drawer, I rinsed and drained them for the stew. Chickpeas or kidney beans would be great. No beans is also fine. As I said, make it your own! I was going to use firm tofu but since I had beans, in they went.
Lamb Stew 7

Very hard to take a decent phone picture with steam coming out.
Lamb Stew 8

And so, this is my pot of warm lamb stew! Proper stick-to-your-ribs dinner.
Lamb Stew 9

In my next post, I’ll show you what I served this with! Hint on the top right 😉


“Who being the brightness of His glory, and the express image of His person, and upholding all things by the word of His power, when he had by Himself purged our sins, sat down on the right hand of the Majesty on high:” {Hebrews 1:3}

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Lamb Stew
Prep time
Cook time
Total time
Serves: 6-8
  • 5 (appx 150gm) Lamb Chops, bone in
  • pinch of ground Black Pepper & Salt
  • 2 tbsp Canola Oil
  • 1 Carrot, cut into chunks
  • 2 stalks Celery, cut into chunks
  • 4 medium New Potatoes, cut into chunks
  • 2 stalks Green/Sprins Onions, chopped
  • 2 cloves Garlic, minced
  • 1 tsp Garlic-Rosemary Seasoning Mix (or ½ tsp dried rosemary)
  • 1 tbsp Parsley Flakes
  • 1 Bouillon Cube (Chicken or Beef)
  • 1 tsp Vegemite
  • 1 tsp Worcestershire Sauce
  • 1 tbsp Soy Sauce
  • 1 tsp Mirin (optional)
  • 1 Bay Leaf
  • 1 can Broad Beans/ Chickpeas, drained & rinsed
  1. Pat dry each lamb chop & sprinkle on some salt & pepper on both sides.
  2. Heat up the oil on MED HIGH in a deep pot that you're going to use for this stew. Sear the chops in batches on both sides until golden brown. They don't have to be cooked through. Remove from the pot & set aside.
  3. Pour off the excess oil until about 1 tbsp is left.
  4. Heat the pot on MED heat. Toss in all the remaining ingredients except the chops, potatoes & beans. Stir for about 1 minute until everything is fragrant.
  5. Add in potatoes & chops. Pour in sufficient water to just cover the chops.
  6. Bring everything to a boil then lower to a simmer. Cook for about 2 hours but make sure to check every now and again on the liquid levels and doneness of the meat.
  7. Once the meat is done, pour in drained beans. Bring the heat up slightly to thicken the liquids if preferred. Taste for seasoning.
  8. Serve hot!

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