Everyone knows the classic Irish beef stew with pieces of tender beef, carrot, potato and gravy, delicious! But you may be looking for something different in the cold season, something that warms you up from inside out and nurtures your body.

Lamb and Ginger Stew

Ingredients

•  500–700g lamb shoulder or diced lamb 
• 1 tbsp olive oil or ghee 
• 1 brown onion, diced 
• 3 cloves garlic, minced 
• 1 tbsp fresh ginger, grated 
• 1 tbsp curry powder (or curry paste) 
• 1 tsp ground cumin 
• 1 medium sweet potato, peeled and cut into small chunks 
• 3–4 cups stock (chicken or vegetable) 
• 1 can (400ml) coconut milk 
• 1–2 handfuls leafy greens (spinach, kale, or similar) 
• Juice of ½–1 lime 
• Salt, to taste 

Method

1. Heat oil in a large pot over medium-high heat. Add the lamb in batches and brown well on all sides. Remove and set aside. In the same pot, reduce heat to medium and add the onion. Cook for 4–5 minutes until softened. Add garlic, ginger, curry powder, and cumin. Cook for another minute until fragrant. 

2. Add the sweet potato (and lentils if using), then return the lamb to the pot. Pour in the stock and stir to combine. Bring to a gentle simmer, then cook uncovered or partially covered for 45–60 minutes, until the lamb is tender and the sweet potato is soft.

3.  Stir in the coconut milk and greens. Simmer for another 5–10 minutes until everything is wilted and creamy. Add lime juice and salt to taste. Adjust until the flavours feel bright and balanced.

4. Serve with crusty bread, over rice, or on its own for a rich, nourishing dinner.