Slow cooked lamb stew with a medley of fresh vegetables. The lamb is seasoned with fresh herbs and spices.


  • 1 tablespoon cooking oil
  • 1 bay leaf
  • 1 aniseed
  • 1 cinnamon stick
  • ½ teaspoon hot curry powder
  • ½ teaspoon chilli powder
  • 1 teaspoon mixed jeera (cumin) and dhania (coriander) powder
  • 1 teaspoon freshly milled black pepper
  • 1 teaspoon dried herbs or Italian herbs
  • 1 teaspoon ginger and garlic paste
  • Salt to taste
  • 550g  lamb trimmed into cubed
  • 1 onion ( ½ onion sliced with the other ½ grated)
  • ½  tomato, grated
  • 1 baby marrow, sliced
  • 1 carrot, sliced
  • ½ cup peas
  • 1 potato, peeled and cut into pieces
  • 4 mushrooms, cut into thick slices
  • 1 sprig spring onion
  • 6 mint leaves
  •  2 sprigs fresh thyme
  • 1 teaspoon brown onion soup powder
  • 1 teaspoon flour
  • 4 ½ cups water
  • 1 teaspoon margarine


  1. Heat the oil in a pot.
  2. Stir in the sliced onion as well as the bay leaf, cinnamon stick, and aniseed.
  3. Allow the onions to fry till it turns a golden brown colour.
  4. Combine the chilli powder, curry powder, dhania and jeera powder, black pepper and dried herbs into the onion mixture.
  5. Allow the mixture to simmer for a second then stir in the ginger and garlic.
  6. Add in the meat and salt.
  7. The meat should fry out well until it turns a light brown colour. Transfer the meat into another pot.
  8. Add in the grated tomato, onion, thyme, spring onion, mint, potato and carrot.
  9. When the mixture begins to simmer, add in 4 cups of water and allow the stew to cook for 15 minutes.
  10. In a separate bowl, combine flour, brown onion soup powder and a teaspoon each of black pepper and dried herbs.
  11. Stir in the remaining ½ a cup of water to form a smooth liquid.
  12. At this stage the carrot and potato in the stew should be tender.
  13. The peas, mushrooms and baby marrow should be added in.
  14. After 5 minutes of cooking, stir in the margarine.
  15. Allow the margarine to melt through before switching of the stove. Serve hot with toast or cracker bread.