Dinner ideas

Lamb neck chop and lentil stew with kumara carrot mash

This lovely slow cooked lamb stew is flavour packed and tender.
1H 35M
1H 55M

This thick, hearty lamb neck chop and lentil stew is brilliant served with a dollop of creamy kumara carrot mash. It’s the perfect combination of flavours for a warming family dinner.

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Kumara carrot mash


1.Cook lentils in a large saucepan of boiling water, uncovered, for 15 minutes or until tender; drain.
2.Preheat oven to 180ºC.
3.Meanwhile, heat oil in a large flameproof baking dish; cook lamb, in batches, until browned.
4.Cook onion, garlic and bacon in same pan, stirring, until onion is just browned and bacon is crisp. Add spices; cook, stirring, until fragrant. Add wine, paste, stock and tomatoes; bring to the boil. Return lamb to dish, stir in lentils; roast, covered, in oven for 1 hour 10 minutes.
5.Meanwhile, make mash: Boil, steam or microwave kumara and carrot, separately, until tender; drain. Dry-fry cumin in a small frying pan until fragrant. Mash vegetables in a large bowl with cumin and buttermilk until smooth.
6.Stir coriander into stew just before serving with mash.

To freeze: complete the recipe to the end of step 4. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through, then continue from step 5.


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