Slow Cooked Lamb with Gingerby Karen Swan

This wasn’t supposed to be a stew with diced lamb.  Actually, this was supposed to be an entirely different recipe.  Somewhere in the scrawling down a shopping list, bathing a toddler and general multi-tasking of Motherhood, there was a breakdown in communication and my husband returned from the Farmer’s Markets with a small, bone in leg of lamb, instead of some lamb chops.

*brain whizzing madly trying to work out what to do with it.

“Just roast it!” I hear you say.  Let me share my little secret with you.  I am THE worst roast cooker on the planet.  I have ruined more gigantic slabs of meat and delicate, expensive butcher cuts of meat than I care to recall.  I have no idea where I go wrong, but my roasts are, without fail, disasters.

Looking in the fridge, I knew I had some red capsicum and carrots, so thought I’d create a sweet stew with a not so delicate ginger punch.  It turned out great!

Note to self:  when leaving in the large, mangled remnants of a piece of fresh ginger after grating (to give off more flavour overnight), remember to fish it out!  Biting down on a piece of whole ginger the size of your thumb is a shock to say the least!

8 hours on low in the slow cooker should do it.  Mine was on for about 12 hours because I wanted to go to bed! (um, yes, I went to bed a 6:30pm!).

Use whatever cut of lamb you can get.  It can be pretty darn pricey, so ask your butcher for the best deal and cut for slow cooking.


(serves 6 adults)

4 cloves of garlic – finely chopped

2 large carrots – peeled and cut into thirds (you want nice, big veggies in this dish)

2 potatoes – peeled and quartered into wedges

1 onion – peeled and quartered into wedges

1 thumb size piece of fresh ginger – peeled and grated

1 x 400g tin tomatoes (whole or diced – whatever you have in the larder)

1/2 cup vegetable stock

1 red capsicum – thickly sliced

600g to 1kg of lamb – diced (if you want to use less lamb, just up the quantity of carrot and potato).

Salt and pepper to taste

1 tin of chic peas or other beans, drained.


In a bowl, season the lamb with salt and pepper and toss to combine.

Put the lamb and all other ingredients (aside from the chic peas/beans) into the slow cooker and cook on low for 8 to 12 hours.

Stir through the chic peas/beans right before serving and garnish with fresh parsley (of which I had none, hence the bright orange meal in the photo!)

We had ours with simple steamed broccoli, but it would be lovely served with rice or cous cous.

Slow Cooked Lamb with Ginger 012


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