Pepperberry Lamb Stew

Pepperberry Lamb Stew


  • 4 lamb loin chops
  • 1 brown onion, diced
  • 3 cloves garlic, chopped fine
  • 2 teaspoon Roogenic Pepperberries
  • 4 bay leaf
  • 2 teaspoons sweet paprika
  • 500ml stock
  • 3 tablespoons tomato paste
  • 4 tablespoons Worcestershire sauce 
  • 4 potatoes, cut into 2cm cubes
  • 1 tablespoon apple cider vinegar
  • 250g frozen peas
  • Salt and pepper to taste


  1. Heat oil in a large pot. Add onion, garlic, lamb, bay leaf, Roogenic Pepperberries and paprika. Sauté 2-3 minutes over medium-high heat.
  2. Add 1 teaspoon of salt and stir, reduce heat to a low-medium heat, and cover. Leave covered for about 10 minutes.
  3. Uncover, add stock and bring the pot to a boil over high heat. Reduce heat to low-medium, and cover. Allow to cook until meat is tender, about 45 minutes.
  4. Add diced potatoes, frozen peas, Worcestershire sauce and tomato paste. Bring to a boil again. Reduce heat to low-medium, cover, and simmer for 15-20 minutes more, until potatoes are tender. Add vinegar and stir again.
  5. Adjust for salt and pepper before serving.



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