Red Pepper, Tomato and Lamb Knuckle Stew Recipe

There is no better feeling than being warm and cosy, but pairing that with a hearty and healthy meal is another level of comfort.

Time: 1 hour
Serves: 4-6
Recipe by: Thando Manyoni


  • 2 red peppers, quartered and deseeded
  • 2 whole tomatoes, quartered
  • Salt
  • Pepper
  • 4 tbsp olive oil
  • 750g Lamb knuckles
  • 2 tbsp flour
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 4 bay leaves
  • 2 stalks celery, diced
  • 3 carrots, diced
  • 2 tbsp lamb spice rub
  • 1 tbsp tomato paste
  • 2 cups lamb or beef stock
  • Handful fresh parsley, chopped
  • To serve:
  • Rice

How To Make Red Pepper, Tomato and Lamb Knuckle Stew

  1. Preheat the oven to 190C
  2. Place the red peppers and tomatoes on a baking tray, drizzle over some oil and season with salt and pepper.
  3. Roast in the oven until charred for 20-30 minutes.
  4. Remove from the oven and peel the skins.
  5. Toss the lamb knuckles and flour together.
  6. Heat a large pot and add the remaining olive oil and butter.
  7. Brown the lamb knuckles in batches, remove from the pot and set aside.
  8. To the same pot, add the onions, garlic, bay leaves, celery, carrots and sweat for 2-3 minutes or until translucent.
  9. Add the lamb spice and tomato paste, saute for a further minute.
  10. Return the lamb knuckles to the pot, add the roasted tomatoes and peppers and stir.
  11. Add the stock and reduce the heat. Cook on a medium to low heat until the meat is soft and stew has thickened.
  12. Serve with rice and sprinkle over the parsley

Leave a Comment

Your email address will not be published. Required fields are marked *