Lamb Stew with Suya Spice




Prep time: 20 min | Cook time: 100 min | Serves: 2



  • 1 lb. lamb stew meat or cleaned leg meat, cubed into ½ inch pieces 

  • 2/3 cup diced onion 

  • ½ cup diced carrot 

  • ½ cup diced celery 

  • ½ cup diced red bell pepper 

  • 1 tablespoon minced garlic 

  • ½ cup red wine 

  • 3 tablespoons vegetable oil 

  • 1 ½ tablespoons all-purpose flour 

  • 3 cups beef stock or water 

  • 2 tablespoons tomato paste 

  • 2 tablespoons Suya Spice 

  • 2 teaspoons kosher salt 

  • ½ teaspoon pepper 


  1. Season the lamb stew meat with salt and pepper, dredge in the all-purpose flour. 

  2. Heat 1 ½ tablespoons vegetable oil in a medium size Dutch oven to medium high heat. Add the dredged lamb, stirring occasionally until nicely browned, remove from pot.

  3. Add the remaining 1 ½ tablespoons vegetable oil to the pot, turn heat to medium, and add the minced garlic and onion. Sweat for 4 minutes, add the lamb back to the pot.

  4. Add the red wine and cook for 2 minutes, then add the beef stock and tomato paste. Give a few stirs to incorporate tomato paste.

  5. Reduce heat to a low simmer and cook covered for one hour. After an hour, add the diced carrots, celery, red bell pepper, and Suya Spice. Continue cooking on low heat for another 45 minutes or so, until lamb meat is tender and sauce has thickened to desired consistency.