Lamb Stew from Southern France

READY IN: 3hrs 15mins
YIELD: 10 bowls




  • Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside.
  • Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
  • Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
  • Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
  • Cook for 5 minutes over medium flame.
  • Add all the spices and continue to cook for a couple of minutes, until fragrant.
  • Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
  • Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit.
  • Season with salt and freshly ground black pepper.
  • Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
  • Remove the bone and cook, uncovered, for 30 minutes longer.
  • Serve over brown rice, Israeli couscous or your favourite ancient grain.