Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Melanie's Lamb, Pea and Carrot Stew

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

This is a firm family favorite which I am obliged to make weekly although the spices just about change every week to suit my mood, always thoroughly enjoyed because the basics stay the same.
1 kg lamb knuckle
1 tsp bicarbonate of soda
Oil (I used coconut oil)
1 large onion, chopped
4 carrots, peeled and sliced into rings
4 potatoes quartered
1½ cups frozen peas
1 tsp coriander seeds
1 tsp mustard seeds
1 cinnamon stick
3 crushed garlic cloves
1 bay leaf
1 sprig thyme
1 can plum tomatoes (or 2 grated tomatoes)
1 cup beef stock
½ tsp turmeric
Herbs & spices of choice (here I used BBQ, Cajun, seasoning salt, black pepper, cumin powder, shisanyama, parsley, sage, mixed herbs).
4 tsp instant gravy granules (or bisto)
Boiling water
Sprinkle 1 tsp of bicarb on lamb and set aside for 15 minutes while you prepare your vegetables.
Rinse meat.
Heat enough oil to cover the bottom of a pot.
Add seeds and cinnamon stick and fry for a few seconds.
Add onions and turmeric and fry a few minutes.
Add meat and garlic and fry till meat changes color and no longer pink.
Add all herbs and spices and stir for 2 minutes.
Add beef stock, bay leaf, and thyme.
Reduce heat to a low simmer till meat just a bit tender.
Add tomatoes and potatoes.
When potatoes are 70% done add carrots and then peas 10 minutes after that.
Cook until soft. 15-20 minutes before serving sprinkle gravy granules over and mix through.
Add some boiling water and turn up the heat to thicken.
I served with rice.
Prepared, tried and tested by Melanie Kramar‎ 
Please check out, join, comment, participate and follow The Recipe Hunter (Cook & Enjoy) @  Twitter ; Facebook ; Pinterest ; Instagram ; Flipboard ; Blog

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

3 thoughts on “Melanie's Lamb, Pea and Carrot Stew”

Leave a Comment