‘Lekker’ Lamb Stew

I like to take my time in many aspects of my life; like cooking or getting to the point in a conversation, with driving being the only really big exception.

Stews are superb for slow cooks like me who like to let the meat cook off the bone, and play priest to marry flavours, while enjoying more than one or two glasses of wine as the house fills with flavourful aromas.

Who’s hungry? Vincent and I are both ravenous tonight, so I’m cooking up a storm! This meal will easily feed us for the next couple of nights too.


  • 2 kg lamb shins
  • 1.5 kg roasting vegetables, pre-cut
  • 2 cups cauli rice
  • 200 g mushrooms, halved
  • 2 cloves of garlic, crushed
  • 200 ml chutney
  • 100 ml olive oil
  • 2 cups wine
  • 1 sachet tomato paste
  • 340 ml liquid beef stock
  • 1 tsp cumin seeds
  • 1 tbsp origanum
  • 2 tsp thyme
  • 4 tbsp Moroccan spice rub
  • salt & pepper

It’s prep time

Put your meat in a suitable container and generously sprinkle Moroccan spice rub over it.

Use your hands to rub the spice into the meat on both sides.

It’s the start of a long night, so get that glass of wine! Tonight, I’m having Darling Cellars’ Cab Sauv Merlot Blend.

Let’s cook

On medium heat, fry the garlic and brown the meat.

When the meat is browned all over, add the vegetables and season the whole lot with thyme, origanum, salt, pepper and cumin seeds. Stir it around for about 5 minutes.

Turn the heat up and add the tomato paste and stock.

Let it simmer for 45 minutes, stirring periodically.

Add the cauli rice, and if she looks thirsty give her some wine.

Let it simmer ferociously for about an hour, stirring every now and then to ensure it doesn’t burn. Add salt and pepper if necessary.

Dinner is served

Luckily for Vincent, we had leftover rice in the fridge so he got a helping of rice on his plate with my delicious stew on top.

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