Bush-Spiced Lamb Stew with Quandong and Sweet Potato

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

Hearty lamb stew infused with native Australian bush spices and sweetened with tangy quandong fruit and roasted sweet potatoes for a comforting meal. This australian-inspired lamb ready in about 90 minutes pairs 1-inch cubes lamb shoulder, diced, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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

• 600 g, 1-inch cubes lamb shoulder, diced
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, sliced into 1/2-inch rounds carrots
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 4, minced garlic cloves
• 1/4 cup, chopped dried quandong fruit
• 1 tsp ground lemon myrtle
• 1 tsp ground wattleseed
• 4 cups beef stock
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 600 g diced lamb shoulder and brown on all sides for about 6-8 minutes, stirring occasionally until golden.
2. Step 2: Add 1 large diced onion, 2 sliced carrots, and 4 minced garlic cloves to the pot; sauté for 5 minutes until the onion softens and becomes translucent.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground lemon myrtle, 1 tsp ground wattleseed, 1 1/2 tsp salt, and 1 tsp black pepper, cooking for 2 minutes until fragrant.
4. Step 4: Pour in 4 cups beef stock and add 1/4 cup chopped dried quandong fruit along with 2 medium peeled and cubed sweet potatoes. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally until lamb is tender and sauce thickens.
5. Step 5: Adjust seasoning if needed, sprinkle 2 tbsp chopped fresh parsley over the stew, and serve hot with crusty bread or steamed greens.