Bush-Spiced Lamb Stew with Quandong and Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A hearty lamb stew infused with Australian bush spices and the tart sweetness of quandong, paired with tender root vegetables for a comforting meal. This australian-inspired lamb ready in about 130 minutes pairs lamb shoulder, diced, olive oil, large, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 700 g lamb shoulder, diced
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 4, minced garlic cloves
• 3 medium, peeled and sliced carrots
• 2 medium, peeled and sliced parsnips
• 100 g quandong fruit, dried or fresh
• 4 cups beef broth
• 1 tbsp wattleseed, ground
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 bay leaves
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 700 g diced lamb shoulder and brown on all sides for about 6-8 minutes, stirring occasionally.
2. Step 2: Add 1 large chopped yellow onion and 4 minced garlic cloves to the pot and sauté for 5 minutes until the onion softens and becomes translucent.
3. Step 3: Stir in 3 sliced carrots, 2 sliced parsnips, 100 g dried or fresh quandong fruit, 1 tbsp ground wattleseed, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper, cooking for 2 minutes to release the spices’ aroma.
4. Step 4: Pour in 4 cups beef broth and add 2 bay leaves. Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 1 hour and 30 minutes until the lamb and vegetables are tender.
5. Step 5: Discard the bay leaves. Adjust seasoning with additional salt and pepper if necessary. Serve the stew hot, garnished with 2 tbsp chopped fresh parsley.