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Lamb Stew

Submitted by Rita 11 June 2009

Serves 4.



3 tbls. Vegetable oil. ,1 shoulder of lamb cut in 4 quarters. ,2 large onions peeled and sliced. ,3 carrots peeled and chopped. ,3 stalks of celery chopped. ,2 tbls. tomato puree.,2 tsps. Curry powder. ,Chicken stock cube. ,5 large potatoes peeled and quartered.,300 gms. frozen or tinned garden peas. ,,


Serves 4

Heat the oil in a large saucepan and brown the lamb. Take out and put aside.
Cook the onions in the same saucepan until they soften. Add the carrots and celery and cook for further 5 minutes. Add the tomato puree, curry powder and chicken stock cube and stir to combine.
Put the lamb back in the saucepan and add enough water to cover. Bring to the boil. Lower the heat and simmer until the lamb is just cooked.
Add the potatoes and frozen peas and cook for further 15 minutes or until the potatoes are cooked.

Serve in a deep plate.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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