• 500g diced lamb (stewing)
  • 1/2 onion
  • 2 large carrots
  • 2 sticks of celery
  • 1 sweet potato diced (or butternut squash/parsnips/swede)
  • 1tbs tomato puree
  • 1 tsp mild curry powder (optional)
  • 1 tsp ground cumin (optional)

In a large pan, fry off your lamb in a little oil until dark in colour. Remove from the pan and add in your onions, carrots, celery and fry until soft. If you are adding spice, now add it now to the other vegetables and stir until completely mixed through. 

Return the lamb to the pot and add the tomato puree, diced sweet potato and cover with water. Simmer for around 1 - 1.5 hours until the meat is soft. (If you find stew is still a bit runny add a tsp of cornflour to thicken) once mixed the dish is ready to serve. 

Serve with rice or potatoes.