Waitrose and Partners
Lamb & pepper stew

Lamb & pepper stew

A richly spiced stew that tastes even better made a day before eating. It freezes well, too.

4.5 out of 5 stars(9) Rate this recipe
HealthyHigh protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook3 hrs
  • Total time3 hrs 15 mins

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  • 400 British lamb neck fillet, cut into 3cm chunks
  • 2 tsp Cooks' Ingredients Baharat Spice
  • 1 onion
  • 4 clove/s garlic
  • 2 Essential Carrots
  • 2 Waitrose Red Romano Peppers
  • 1 tbsp essential Waitrose Tomato Puree
  • 400g essential Waitrose Chopped Tomatoes
  • 500ml chicken stock
  • 2 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
  • tsp clear honey
  • Steamed couscous or flatbreads and chopped flat leaf parsley (optional), to serve


  1. Toss the lamb chunks with the baharat seasoning and a pinch of salt; set aside (or cover, chill and marinate for up to 6 hours). Meanwhile, finely chop the onion and garlic, then chop the carrots into 2cm chunks and halve, deseed and slice the red peppers.

  2. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat. Add the lamb (discarding any excess marinade) and brown on all sides (6-8 minutes). Lift out of the pan and set aside. Add the onion (and a splash more oil if needed) and fry for 2 minutes, scraping up any brown bits from the pan, then add the carrots, garlic and peppers and fry for another 5-8 minutes until turning golden.

  3. Stir in the tomato purée, then return the lamb to the pan. Add the chopped tomatoes, stock, harissa and honey. Simmer over a medium-low heat, uncovered, for 2½-3 hours until the lamb is cooked through and completely tender. Serve with couscous or flatbreads, and some chopped parsley, if liked.

Cook’s tip


Baharat seasoning

This warming Middle Eastern spice mix is great for seasoning lamb, chicken or roasted caulifl ower. Sprinkle it over nuts before roasting them for a quick and spicy snack, too.


Typical values per serving when made using specific products in recipe


1,490kJ/ 356kcals



Saturated Fat












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