Lamb, mint and tomato stew



Prep time

30 minutes

Cook time

2 hrs 30 minutes

A totally unique stew that combines pasta, lamb, tomato and mint.


600g  lamb meat, diced
150g orzo
2 brown onions, diced
200g fresh tomatoes, chopped
3 tbsps tomato puree
4 garlic cloves, crushed
1 litre chicken stock
120g chickpeas, drained and rinsed
Handful fresh parsley, chopped
4 tbsps  dried mint
1 ½ tsps cayenne pepper
½ tsp  turmeric
1 tsp  cinnamon 
cinnamon stick
1 tsp paprika
½ tsp  ground coriander
½ tsp ground cumin
½ lemon juice only
2 tbsps olive oil
salt and pepper, to taste


1. Place a large pan over a medium heat and add the olive oil. Add the lamb meat and begin to fry. Season with salt and cook until caramelisation begins to appear on the pieces of lamb. Straining and saving the juices in a bowl may help with this. Once done, remove all meat and juices to a side dish.

2. Next add a dash more olive oil to the pan and begin frying the onions and cinnamon stick. Cook for 10 minutes or until the onions are soft.

3. Add the garlic, fresh tomatoes and tomato purée. Cook for a further 5 minutes and burst the tomatoes as they soften.

4. Reduce to a low heat then add the cayenne pepper, turmeric, paprika, ground coriander and ground cumin. Combine and cook for 10 minutes, stirring frequently to ensure the spices don’t burn.

5. Add the parsley, stock, lamb meat and any excess juices. Raise the heat to a simmer and cook for 1 hour 45 minutes or until the meat is tender. 

6. Next add the orzo and cook for 7 minutes.

7. Add the dried mint and a squeeze of lemon juice. Cook for a final 2 minutes then serve.

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