Cookbook Challenge (American) – Lamb Stew

cookbook challenge

Opps….. I am behind on schedule. I made this a couple of weeks ago and then it just sat in draft.

I hate to say this but winter is approaching and Melbourne had a bad summer run. Not one time have I been down to the beach. So many weekends ended up in rain. Kind of complaining here about the rain and looking pale in summer isn’t a good look. Having said this, all heart goes out to the global disaster that has been happening lately to Queensland, Christchurch and now Japan.

lamb stew

lamb stew

Many say that soups and stews are good for the soul. I agree. With winter around the corner, more comfort type food will be appearing on this blog and this bowl of lamb stew definitely fits the bill. I’ve used the lamb from Bultarra and I am sure some of you have heard me speak very highly of this breed of salt bush lamb.

I absolutely adore Jamie Oliver’s America cookbook. The recipes are honest and rustic. It takes us on a journey through America and we experience the diversity of its culture through food. America isn’t just about face-size burgers, hotdogs and everything deep fried. There is a lot of soul in American cooking that many aren’t aware off.

lamb stew

lamb stew

This recipe is heavily adapted to what I have in my refrigerator and pantry. If you want the original recipe, you will have to email me. Enjoy, the soup’s on me :)



  • 1.2kg of lamb leg with bone on, diced into 2cm chucks
  • 700g of tomatoes, skinned and diced
  • 2 fresh sweet corn, decorned
  • 3 large carrots, diced
  • 4 large kilpers, diced
  • 1tbsp of cumin seeds, whole
  • 2 fresh chillies, cut into 3
  • 3 cups of stock or water
  • 1 onion, diced
  • 6 cloves of garlic, finely sliced
  • 1tbsp of chilli powder
  • 3tbsp of olive oil


  1. Dice the lamb leg into small 2cm pieces. Season with salt and pepper and set aside. Add 3tbsp of olive oil into a heavy bottom pan, add onions, garlic, chillies, carrots, sweet corn and cumins seeds. Combine all and then add the lamb pieces and chilli powder. Brown the lamb pieces for about 10 – 15 mins or until the carrots turn a little soft
  2. Add the tomatoes and the stock, Bring it to boil and then turn down heat to medium, put on the lid and then allow to simmer for about 3 hours or more
  3. Taste, season and it’s ready to serve