I'm excited to share this recipe with you all—a family favorite and a true staple on our dinner table. This dish warms both bellies and hearts. When the weather turns cooler and you're searching for a simple, nourishing meal for your family, this will be your go-to, guaranteed.

Serves: 6

Preparation: 20 minutes

Cooking Time: 45 minutes approximately 

❧  Approximately 500g of lamb shoulder diced (or any other preferred cut)

❧  1x onion

❧  1x garlic clove

❧  1x tin diced tomatoes

❧  1x sprig fresh thyme

❧  1x sprig fresh rosemary

❧  2x medium dutch cream potatoes

❧  1x large carrot

❧  1x head of broccoli

❧  100g green beans

❧  1x cup brown basmati rice

❧  Salt

❧  Pepper

1. Begin by dicing the onion and mincing the garlic.
2. Cut potatoes into medium sized cubes and place under cold water until needed.
3. If your lamb isn't already diced, go ahead and cut it up.
4. On the stovetop in a large pot, bring oil to medium heat and add onions. Once the onions are nearly browned, add the garlic.
5. When the garlic becomes aromatic, add the lamb chunks and then season with salt, pepper and paprika, while allowing the meat to brown.
6. Once the meat is browned, add potatoes and carrots then stir thoroughly.
7. Add tomatoes and salt the pot to taste, while continuing to stir the pot making sure nothing sticks to the bottom.
8. Now is a good time to start cooking your rice. I use 1 cup of brown basmati rice to 2 cups of water in the rice cooker. If you need more rice, use the same ratio.
9. After about 10 minutes, add green beans, thyme and rosemary.
10. Close the pot and allow to stew for about 20 minutes.
11. Finally, add your broccoli and cook for a further 5 minutes.

Now it’s time to plate your stew with some rice and most importantly enjoy!

I remember my mum making stews every week. The aroma of sautéed onions and garlic filled the house, signaling that something delicious was on its way. Seconds were usually had. Now, she makes them for her grandchildren, my nieces and nephews, who still prefer her version over mine. They say Grandma's is best—and who can blame them? She taught me, after all.

Now, as I make it for my own family, I smile thinking of my future grandchildren hopefully saying the same.

Stews are the kind of dish you can personalize by adding your favorite ingredients, changing the meats, or using whatever you have on hand. With time, love, and a little spice, it's sure to become a crowd favorite at your place as well. I look forward to seeing how you all modify this recipe and make it your own.