Can I use a different cut of lamb for this stew?

Absolutely. Lamb shoulder and leg are both excellent choices as suggested in the recipe, but lamb neck fillet or diced stewing lamb also work brilliantly in the slow cooker. Fattier cuts like shoulder tend to be more forgiving and give a richer result after long, slow cooking.

Can I skip the browning step and put everything straight into the slow cooker?

You can, but we'd strongly recommend browning the lamb and sautéing the onion, garlic, and spices first. It only takes about 20 minutes and makes a noticeable difference to the depth of flavour in the finished stew. Toasting the spices in particular really brings them to life.

How do I prevent the potatoes from going mushy in the slow cooker?

Cut your potatoes into fairly large, evenly sized chunks — roughly 3–4cm pieces work well. If you find they still break down too much, you can add them halfway through cooking instead. Waxy potato varieties like Charlotte or new potatoes hold their shape better than floury ones like Maris Piper.

Can I freeze this lamb stew?

Yes, this stew freezes beautifully. Allow it to cool completely, then transfer to airtight containers. It will keep in the freezer for up to 3 months. Note that the potatoes may become slightly softer in texture after freezing and reheating, so some people prefer to leave them out and add freshly cooked potatoes when serving.

EASY LAMB STEW | LAMB STEW RECIPE | STEW

by NicHomecooking

LambSlow cooker adapted

Published 15 April 2026Original video

This easy lamb stew is a wonderfully comforting one-pot meal featuring succulent lamb cooked low and slow with potatoes, carrots, and a flavourful blend of smoked paprika, cumin, coriander, and thyme. Originally created by NicHomecooking as a unique fusion of spices and herbs, this recipe has been adapted for the slow cooker so the lamb becomes beautifully tender with minimal effort. Simply brown the lamb and aromatics on the hob, then let the slow cooker do the rest. It's perfect for a family dinner on a chilly evening.

Video thumbnail: EASY LAMB STEW | LAMB STEW RECIPE | STEW

Watch: EASY LAMB STEW | LAMB STEW RECIPE | STEW

Original recipe video — click to play

Original video by NicHomecooking0 likes on YouTube

25 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 25 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: Approximately 70 minutes on the hob

Slow cooker adaptation notes

• Reduced hot water from 600ml to 450ml as slow cookers retain much more moisture than hob cooking. • Brown the lamb and sauté the onion, garlic, and spices in a frying pan before transferring to the slow cooker for best flavour. • Add the potatoes and carrots at the start of slow cooking — they need the full time to become tender. • Add the gravy thickener during the last 30 minutes of cooking, or stir it in at the end and allow to thicken on High for 15–20 minutes. • Adjust salt to taste at the end of cooking.

Ingredients

Servings:

Units:

Main

880 g lamb shoulder or leg, cut into chunks
Bone-in or boneless both work well
3 tbsp olive oil
1 small onion, thinly chopped
2 garlic cloves
, minced
½ tbsp Worcestershire sauce
2 medium tomatoes, skinned and thinly sliced
½ tbsp tomato paste
1 ½ tsp chicken broth powder
Or use 1 chicken stock cube, crumbled
450 ml hot water
Reduced from 600ml for slow cooker cooking
salt
Add to taste towards the end of cooking
½ tbsp gravy thickener
Add during the last 30 minutes and stir quickly to avoid lumps
Use shop-bought gravy granules or homemade gravy thickener

Spices

1 tsp smoked paprika
¾ tsp dried thyme
½ tsp black pepper
½ tsp ground cumin
½ tsp ground clove
½ tsp ground coriander
¼ tsp chilli flakes

Vegetables

1 ½ carrots, cut into rough equal chunks
3 medium potatoes, cut into rough equal chunks

Method

1
Heat 3 tablespoons of olive oil in a large frying pan or skillet over medium-low heat. Add the thinly chopped onion and minced garlic, and cook for 3 minutes until softened and fragrant.
~3 mins
2
Add the Worcestershire sauce to the pan and cook for 1 minute, stirring well.
~1 min
3
Add the smoked paprika, ground coriander, black pepper, thyme, ground cumin, ground clove, and chilli flakes. Stir everything together and cook for 3 minutes to toast the spices.
~3 mins
4
Add the 880g of lamb chunks to the pan and brown on all sides for about 8 minutes. You may need to do this in batches to get a good colour on the meat.
~8 mins
Tip: Browning the lamb first adds a wonderful depth of flavour to the finished stew
5
Add the skinned and thinly sliced tomatoes to the pan. Stir and cook for 5 minutes until the tomatoes begin to break down.
~5 mins
6
Stir in the tomato paste and cook for 1 minute.
~1 min
7
Transfer the browned lamb and spice mixture to the slow cooker. Add the chicken broth powder and 450ml of hot water. Stir to combine. Add the potato chunks and carrot chunks, pushing them down into the liquid as much as possible.
~5 mins
Tip: The vegetables go in from the start in the slow cooker as they need the full cooking time to become tender
8
Place the lid on the slow cooker and cook on Low for 8 hours or High for 5 hours, until the lamb is very tender and falling apart.
~8 hrs
9
About 30 minutes before serving, stir in the gravy thickener quickly to avoid lumps forming. Add salt to taste. Replace the lid and continue cooking on High for the remaining 30 minutes until the gravy has thickened.
~30 mins
Tip: If the stew is still too thin, mix an extra 0.5 tbsp of gravy thickener with a splash of cold water before stirring it in
10
Serve the lamb stew hot in bowls and enjoy with crusty bread or your favourite accompaniment.

Nutrition

Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.

Frequently Asked Questions

: Absolutely. Lamb shoulder and leg are both excellent choices as suggested in the recipe, but lamb neck fillet or diced stewing lamb also work brilliantly in the slow cooker. Fattier cuts like shoulder tend to be more forgiving and give a richer result after long, slow cooking.

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