One-Pot Lamb and Pumpkin Stew with Australian Wattleseed

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A hearty one-pot stew featuring tender lamb shoulder and sweet pumpkin, enriched with Australian wattleseed for a warm, nutty flavor. This australian-inspired lamb ready in about 140 minutes pairs olive oil, large, diced onion, medium, sliced into rounds carrots 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

• 2 lbs, cut into 1.5-inch cubes lamb shoulder, boneless
• 3 tbsp olive oil
• 1 large, diced onion
• 2 medium, sliced into rounds carrots
• 3 cups cubed (about 1 small pumpkin) pumpkin
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tbsp wattleseed, ground
• 1 tbsp, chopped fresh rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bay leaf
• 1 tbsp (optional, for thickening) cornstarch

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes, working in batches. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves, sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until deepened in color.
4. Step 4: Return browned lamb to the pot along with 2 sliced carrots, 3 cups cubed pumpkin, 4 cups beef broth, 1 tbsp ground wattleseed, 1 tbsp chopped fresh rosemary, 1 1/2 tsp salt, 1 tsp black pepper, and 1 bay leaf. Bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until lamb is tender and pumpkin is soft.
6. Step 6: If desired, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into stew, cooking for 5 more minutes until thickened to your liking. Remove bay leaf and serve hot.