Somali lamb stew

This is one of my favourite lamb dishes from the wonderful Wellington chef Lois Daish. It uses a relatively cheap cut of meat, which with long and slow cooking is mouth watering tender by the time it hits the plate.


2 tbspns sunflower or other mild oil
1 onion, peeled and diced
2 cloves garlic, peeled and crushed
3 leafy stems coriander
1 can of tomatoes in juice
1 kg lamb shoulder meat cut into chunks
salt and pepper to taste
1 teaspoon chilli powder (more or less depending on how hot you like it)
1 cup water
1 large carrot, cut into chunks
2 potatoes peeled and cut into chunks (or I prefer kumara instead of potatoes as it makes the dish slightly sweeter)
1 teaspoon cumin seeds
1 teaspoon curry powder


Somali lamb stew
Somali lamb stew

Heat the oil in a large heavy pot and fry the onion until it starts to brown.

Add the garlic and the coriander and fry for a minute more. Add the tomatoes and their juice and stir thoroughly and continue to cook for another 5 minutes over moderate heat.

Add the lamb, salt, pepper and chilli powder and cook for another 15 minutes. Add the water, carrot, potato (or kumara), cumin seeds, and curry powder. Cover and cook over a very low heat until the meat is tender which will be about 1 1/2 hours. I often take the lid off 30 minutes before the end to let some of the juice evaporate – you get this lovely succulent textured meat and vegetables.

Serves 4-6.

Lois recommends serving with rice pilaf – but plain old basmati rice is more than adequate. Enjoy!

A Good Year, by Lois Daish. (2005, Random House)

One comment

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