Passover Lamb Stew

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Serves: 8

By Sugarmagnolia

(1 Vote) 1


  • 55g tomato puree

  • 2 tbsp vegetable oil

  • 2 large onion peeled and chopped

  • 1 handful parsley chopped

  • 750ml water

  • 2 bay leaves

  • 2 cloves garlic crushed

  • 1 tbsp margarine

  • 2 carrot peeled and sliced

  • 1 beef stock cubes

  • 30g matzo meal

  • 1kg lamb cubed


  1. Season the lamb with salt & pepper then coat in matzoh meal.
  2. Saute meat in olive oil until browned (may need to do it in batches). Remove from pan and put aside.
  3. Add margarine to remaining oil and brown the onions.
  4. Add carrots and sweat for 5 min.
  5. Return meat to the pan.
  6. Add tomato purée, beef stock & water, bay leaves, salt & pepper.
    7.Simmer covered for 1 1/2 hours.
  7. Add chopped parsley just before serving

Handy Hint

You can add potatoes to this stew as well but I leave them out because I like to serve it with potato kugel on the side. If not for Passover, you can substitute flour for matzoh meal and add string beans for the last 20 minutes of cooking.

Additional Information

  • Can Freeze

  • Make Ahead

  • lamb

  • Meat

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • Sugarmagnolia 17/04/08 20:48

    Goes down great at my seders!