Lamb stew in a camp oven
The meat melts and absorbs the flavours of the herbs and vegetables. The flavours are distinctly North African and the dish can be served with couscous or rice.


This dish tastes wonderful the next day, after it has had even more time for the flavours to develop.

Be experimental and as long as you stick to the essential herbs in the recipe you can’t go too far wrong.


  • A splash of vegetable oil
  • 1 red thinly sliced red onion
  • 1 kg of lamb shoulder. (The shoulder is the sweet part of the meat)
  • 8 cloves garlic, peeled and slightly crushed
  • 1 teaspoon turmeric
  • 2-3 teaspoons Moroccan seasoning (purchase from Coles/Woolworths)
  • 1 teaspoon chilli flakes – if you like it hot
  • 2 sprigs rosemary if fresh, or dry use a good pinch
  • 1/3 cup thyme (fresh) or dried. If using dry herbs then use a good pinch
  • 1 cup fresh parsley or a good pinch of parsley if using dried herbs
  • 2 large tomatoes, roughly chopped or a can of tomatoes
  • 2 large potatoes cut into wedges
  • 2 large green or red capsicums , roughly cut
  • 2 cups vegetable or lamb stock, ensure you use a good commercial stock


  • Heat your camp oven or pot over the fire or heat source
  • Add the oil
  • Add the onions and garlic and fry off. Remove from the camp oven.
  • Fry the meat off in small batches. The flavour of the onions and garlic will infuse into the meat.
  • Return the meat and the garlic and onions to the same pot and
  • Add all the other dry ingredients, stir everything through for a couple of minutes and then
  • Add the stock.
  • Allow the lamb stew to simmer away over the heat source for 45 minutes and then serve with couscous/rice bread or a side dish.
  • Keep an eye on the stew, to ensure it has enough liquid during the cooking process and add more stock if required.
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