Lamb Stew In Tomato Sauce With Fresh Tomatoes

Lamb in tomato sauce is one of those dishes that my wife cooks just awesome. She doesn’t particularly like either lamb or meat in tomato sauce, but I love it. That’s why she sometimes pleases me in one way or another. This time she pleased me with a dish combining both. I certainly could not help capturing it…

  • SERVES: 8-12 Servings


  • 1.2 kg lamb (not fat, but a piece with veins would be ideal)
  • 2 medium and 1 small onions
  • zirvak spice mix (turmeric, black pepper, garlic, cumin, coriander, salt, herbs, chili)
  • 2 tbsp tomato paste
  • 2 tbsp bbq sauce
  • 4-5 medium tomatoes
  • half bunch fresh basil
  • salt and pepper
  • sugar


  1. First of all, choose a high pan, in which you will cook (dutch ovens are ideal for this, well, at least I really like them). Cut 2 medium onions into half-rings and fry over medium heat for them to have a slight blush. Take out the onions and fry the mutton.
  2. It’s better to fry the mutton better in portions over high heat, so that it wouldn’t start to stew too early.
  3. When all the lamb is fried, put it to the onion into the bowl, pour some boiling water, so that there were about 2 centimeters of liquid, add spices, cover the bowl with a lid and stew over low heat for half an hour.
  4. Before the end of stewing, make the frying. For this, fry the rest of the finely chopped onion to blush. Add the tomato paste. Stir well and fry for 1-2 minutes. Add salt, pepper and sugar. Add a glass of boiling water and boil for about 5 minutes.
  5. Peel the tomatoes and cut into slices. Then add the finely chopped basil to the frying. Let the frying simmer for 2-3 minutes and add to the main course. Stir and leave stewing for another 3-5 minutes. Next try, add salt, pepper and voila!