Spiced Lamb and Marrow Stew

Spiced Lamb and Marrow Stew
Preparation time : 10 minutes

Cooking time : Approximately 1 hour 20 minutes

Oven Temperature : Oven temperature: Gas mark 3, 170°C,325°F

Serves : 6



675g (1½lb) lean lamb shoulder, leg or neck fillet, cut into 5cm (2inch) cubes,
30ml (2tbsp) sunflower oil,
1 onion, peeled and quartered,
2 garlic cloves, peeled and crushed,
2.5cm (1inch) piece fresh root ginger, peeled and grated,
15ml (1tbsp) tomato purée,
10ml (2tsp) Tabasco or chilli sauce, optional,
25g (1oz) plain flour, sieved,
1.4L (2½pint) hot, good lamb or vegetable stock,
900g (2lb) marrow or squash, peeled, deseeded and cut into 2.5cm (1inch) cubes,
2 large tomatoes, chopped,
1 x 400g can chick peas, drained,
225g (8oz) green cabbage, rinsed and finely shredded Salt and pepper,


Heat the oil in a large ovenproof casserole dish. Add the lamb and cook over a moderate heat for 3-4 minutes until brown, stirring occasionally.

Add the onion, garlic and ginger.  Cook for 2-3 minutes until soft.  Add the tomato purée, Tabasco or chilli sauce (if used) and flour.  Cook over a moderate heat for 1-2 minutes, stirring occasionally.

Add the stock, bring to the boil, cover and r cook in a preheated oven or on the hob for 45 minutes, stirring occasionally.

Add the marrow or squash, tomatoes and chick peas.  Cover and return to the oven or hob for a further 30 minutes.

Add the cabbage, season and continue to cook for a further 5-10 minutes.


Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]