MaRobert's Lamb Stew

by Maggie Mazoleka on March 16, 2015

This is a warm, hearty dish with a great depth of flavour. Enjoy with rice or couscous, or even replace the diced lamb with koftas served with a cucumber mint salsa.



Serves: 4
Preparation time: 1.5 hours approx. 


  • 500g lamb, diced
  • 2 red onions, finely chopped
  • 12 plum tomatoes, each cut into 8 pieces
  • 2 cloves garlic, finely chopped
  • Fresh ginger, thumb-sized piece
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp tomato puree
  • ½ jar MaRobert's sauce
  • ½ pint of water
  • Salt and pepper to taste
  • Natural yoghurt to serve


  • Dice the lamb and finely chop the onions, ginger, and garlic. Chop each tomato into 8 pieces.
  • Add the oil to a deep pan over a medium/high heat and add the garlic and ginger. Cook for 2 minutes, stirring often to combine.
  • Add the ground spices and stir together to make a paste. Cook until fragrant.
  • Add the lamb and stir into the paste so the meat is mostly covered. Cook until the meat is browned.
  • Add the onion and tomatoes and cook for 5 minutes, stirring occasionally. 
  • Add the tomato puree and MaRobert's sauce and stir thoroughly into the mixture. 
  • Add the water and bring to the boil. 
  • When the stew begins to boil, turn the heat down to low and stir well. Cover the pan and leave to simmer on a low heat for an hour, checking and stirring occasionally. 
  • Season to taste and serve as required.

 Tip: For a refreshing taste, chop fresh coriander and sprinkle over the stew before serving.


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