Some recipes aren’t written; they’re remembered. This lamb and kumara stew has been passed down through Kiwi kitchens for generations, a dish that feels like home the moment the pot hits the stove. Tender lamb, sweet golden kumara, and slow cooking that fills the house with an aroma you can’t walk past.
It’s rustic, hearty, and honest — the kind of stew your grandma would serve with a smile and second helpings. Every spoonful is tradition, every bite a reminder of why lamb is the pride of New Zealand tables.
And thanks to Chicken n Things, you don’t need to wait for a Sunday visit to Grandma’s. Premium lamb, delivered fresh to your door, means you can bring this Kiwi classic to life any night of the week.
Ready to taste the recipe that’s stood the test of time? Let’s get cooking.
Ingredients (Serves 4-6)
- 1 kg lamb shoulder or leg, cut into bite-sized cubes (available fresh from Chicken n Things for convenient home delivery).
- 2 tbsp olive oil, for that golden sear.
- 2 medium onions, diced. The flavour base, old-school and essential.
- 3 cloves garlic, minced
- 3 medium kumara, peeled and cut into chunks — sweet, earthy, Kiwi soul.
- 3 carrots, sliced
- 2 sticks celery, chopped
- 1 tin (400 g) chopped tomatoes
- 2 cups chicken stock
- 1 cup red wine (optional)
- 2 sprigs of fresh rosemary
- 2 bay leaves
- Salt and freshly ground black pepper
- Fresh parsley, chopped (for garnish)
Instructions
Prepare the lamb
- Heat 2 tablespoons of olive oil in a heavy pot over medium-high heat.
- Add lamb cubes in small batches — no crowding, or they’ll steam.
- Brown 3–4 minutes per side until golden.
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Remove and set aside.
Cook the aromatics
- In the same pot, add onions, garlic, celery, and carrots.
- Stir often, scrape the bottom, and cook for about 5 minutes.
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Vegetables should soften and smell rich and fragrant.
Build the stew
- Return the lamb to the pot.
- Stir in chopped tomatoes, stock, and red wine (if using).
- Add rosemary, bay leaves, salt, and plenty of black pepper.
- Bring to a gentle boil, then drop to a simmer.
Simmer slowly
- Cover with a lid and simmer on low for 1½–2 hours.
- Stir now and then; add a splash of stock or water if dry.
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Lamb should be fork-tender when done.
Add the kumara
- With 30 minutes left, stir in kumara chunks.
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Cover and keep simmering until tender but still holding shape.
Finishing
- Remove rosemary and bay leaves.
- Taste and adjust seasoning.
- Garnish with parsley and serve hot, straight from the pot.
Serving Tip
This Lamb & Kumara Stew is wonderfully versatile and can be served in a few classic Kiwi ways:
- Tear into crusty bread and mop up every last drop of sauce.
- Spoon over steamed rice or creamy mash for a proper, hearty feed.
- Add a side of buttered peas, beans, or a crisp salad to balance the richness.
- Go full Kiwi: serve with roasted kumara wedges or a fresh slaw.
This stew tastes even better the next day as the flavours deepen overnight. The flavours settle beautifully, making each spoonful even more comforting. Store in the fridge, then simply reheat the next day for a meal that’s even richer and more satisfying.
Why Use Chicken n Things?
Cooking a true Kiwi classic starts with the best ingredients, and nothing beats premium, locally sourced meat. With Chicken n Things, you skip the bland supermarket cuts and the endless queues, because fresh lamb and pork are delivered straight to your door. It's a quality you can taste — the kind that makes your stew feel like a recipe passed down from Grandma, rich with comfort and authenticity. Order today at chickennthings.co.nz and bring real New Zealand flavour into your kitchen.