Today’s recipe: Lamb and tomato stew

Cosy up to this one-pot wonder this winter – tender, melt-in-your-mouth pieces of lamb in a rich, velvety sauce.


Salt and milled pepper

About 1kg lamb-stew meat

Glug olive oil

3 onions, chopped

3 cloves garlic, chopped

1 tsp (5ml) paprika

1 tsp (5ml) chilli flakes

½ cup (125ml) red wine

1 packet (400g) PnP sweet tomato gravy cook-in-sauce

1 can (400g) chopped tomatoes

1 Tbsp (15ml) brown sugar

1 cup (250ml) beef stock 


Season lamb with salt and pepper.

Heat oil in a large pot over medium heat and brown meat all over.

Do this in batches to avoid overcrowding the pot.Remove and set aside.

Sauté onions in the same pot for 5–8 minutes, or until soft.

Add garlic and spices and cook until fragrant, 1–2 minutes.

Pour in wine to deglaze pot.Add the cook-in sauce and canned tomatoes and stir until combined.

Return meat to pot, cover and reduce heat.

Simmer for 1–1½ hours, or until soft and falling off the bone.

Mix the mint, olives and feta together and serve with the lamb.

For serving

Mint, chopped

Green olives, pitted and chopped


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