Gamey Lamb Stew with Crushed Sweet Potatoes

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This straightforward red wine and juniper berry stew is slowly cooked for a gamey edge. It is made in just one pot and served with foil-wrapped baked sweet potatoes.


  • 1.2 kg (2 lb 12 oz) diced lamb
  • salt and pepper


  • Season the lamb with salt and pepper, tossing the pieces in the flour to coat. Heat a large pan and fry the lamb in a little oil until golden brown. Pour off any excess fat and add the onions, bay leaves, juniper berries, consommé and red wine. Bring to the boil, then reduce the heat, partially cover with a lid, and simmer for 2 hours until tender.
  • Meanwhile,