Bush-Spiced Lamb Stew with Quandong and Native Pepperberries

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty lamb stew infused with native quandong fruit and pepperberry spices, delivering a rich and slightly tart flavor profile inspired by the Australian outback. This australian-inspired beef ready in about 175 minutes pairs cut into 1.5-inch cubes lamb shoulder, olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 150 min Serves 6 Australian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1 kg lamb shoulder cubes and brown on all sides for 6-8 minutes, working in batches if needed. Remove lamb and set aside.
  2. Step 2: Reduce heat to medium, add 2 diced medium onions, 3 sliced carrots, and 2 chopped celery stalks to the pot. Sauté for 5-6 minutes until softened and fragrant.
  3. Step 3: Stir in 3 minced garlic cloves, 2 tbsp tomato paste, and 1 tsp crushed dried native pepperberries. Cook for 2 minutes until aromatic.
  4. Step 4: Return the browned lamb to the pot. Pour in 3 cups beef broth and add 1/3 cup quandong fruit preserves, 1 tbsp chopped fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
  5. Step 5: Bring stew to a boil, then reduce heat to low and simmer, covered, for 2 to 2.5 hours until the lamb is very tender and the sauce thickens.
  6. Step 6: Adjust seasoning to taste before serving the stew hot, garnished with extra rosemary if desired.

Frequently asked questions

How long does Bush-Spiced Lamb Stew with Quandong and Native Pepperberries take to make?

Total time is about 175 minutes (25 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bush-Spiced Lamb Stew with Quandong and Native Pepperberries?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Bush-Spiced Lamb Stew with Quandong and Native Pepperberries?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bush-Spiced Lamb Stew with Quandong and Native Pepperberries for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bush-Spiced Lamb Stew with Quandong and Native Pepperberries?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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