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Lamb and pinenut stew

  • 15 minutes
  • 1½ hours
  • 4
Lamb and pinenut stew

A mild-tasting casserole that will be sure to please all members of the family.


  • 6-8 lean lamb shoulder chops
  • 1-2 onions, peeled and sliced
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 4 juicy tomatoes, chopped
  • 1x 400 gram can tomatoes in juice
  • ½ cup toasted pinenuts
  • 1 cup chopped dates
  • 1 teaspoon allspice


  1. Preheat the oven to 160ºC.
  2. Heat a dash of oil in a non-stick frying pan and quickly brown the lamb chops on both sides. Transfer to a large casserole dish.
  3. Add a little more oil to the pan and cook the onion, garlic and thyme for 5-6 minutes until the onion has begun to soften and brown lightly. Transfer to the large casserole and add the tomatoes, canned tomatoes and juice, pinenuts, dates and allspice. Season well with salt and pepper and cover.
  4. Cook in the preheated oven for 1½ hours or until the lamb is tender. Delicious served with couscous or mashed potatoes to mop up the sweet gravy.

Cooks Tips

You could replace the lamb with 4 chicken leg and thigh portions and the dates with raisins.

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