You need a bit of time to let this one cook but it's otherwise a really simple, tasty dish. Quick tip - Lamb Stew works great with left over or fresh cooked lamb, so give it a go.
Prep Time

30 mins mins

Cook Time

90 mins mins

Total Time

2 hours mins




  • For Steamed Rice:
  • 2 cups Laila Basmati Rice
  • 3 cups of water
  • Salt to taste (optional)
  • For Lamb Stew:
  • 1 tbsp olive oil
  • 1/3 onion (chopped)
  • 1/3 stalk chopped celery
  • 1 lb lamb shoulder, chopped
  • 1 can chopped tomatoes
  • 1/3 tbsp fresh parsley (chopped)
  • 1/6 tsp mint (dried)
  • 1/6 tsp dill weed (dried)
  • 1/3 pinch ground cinnamon
  • 1/3 pinch white sugar
  • Pepper to taste
  • Salt to taste


  • For Steamed Rice:
  • In a small-to-medium saucepan, rinse the rice 2-3 times with cool water.
  • Add water to approximately 1 inch or 1 finger joint above the rice.
  • Add salt if desired.
  • Cook on medium to medium high heat until the water has boiled down to the level of the rice.
  • Reduce heat to low. Cover and continue to cook 12-15 minutes. Do not stir or uncover.
  • Turn off heat and allow rice to steam undisturbed for at least 15 minutes.
  • Fluff with a fork before serving.
  • For Lamb Stew:
  • Saute onions and celery in hot oil in a large pot until golden.
  • Stir in lamb, and cook until evenly brown.
  • Stir in tomato sauce and water. Reduce heat, and simmer for about 1 hour.
  • Season with parsley, mint, dill, cinnamon, sugar.
  • Add salt and pepper to taste.
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