Slow-Cooked Wattleseed and Sweet Potato Lamb Stew

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

Hearty lamb stew slow-cooked with Australian sweet potatoes and fragrant wattleseed for a comforting meal that highlights native flavors. This australian-inspired lamb ready in about 170 minutes pairs lamb shoulder, cubed, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 20 min Cook: 150 min Serves 6 Australian cuisine 480 cal/serving
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Ingredients

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 about 6-8 minutes. Remove lamb and set aside.
  2. Step 2: Reduce heat to medium and add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp ground wattleseed and cook for 1 minute to toast the spice.
  4. Step 4: Add 2 tbsp tomato paste, 3 sliced carrots, and 2 cubed Australian sweet potatoes, stirring to combine all ingredients.
  5. Step 5: Return the browned lamb to the pot and pour in 4 cups beef broth. Add 1 tsp dried thyme, 2 bay leaves, 1 1/2 tsp sea salt, and 1 tsp black pepper.
  6. Step 6: Bring stew to a simmer, then cover and reduce heat to low. Cook slowly for 2 to 2.5 hours until lamb is tender and vegetables are soft.
  7. Step 7: Remove bay leaves and sprinkle 2 tbsp chopped fresh parsley over the stew before serving hot with crusty bread or steamed greens.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Wattleseed and Sweet Potato Lamb Stew take to make?

Total time is about 170 minutes (20 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 Slow-Cooked Wattleseed and Sweet Potato Lamb Stew?

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 lamb shoulder, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Wattleseed and Sweet Potato Lamb Stew?

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 Slow-Cooked Wattleseed and Sweet Potato Lamb Stew 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 Slow-Cooked Wattleseed and Sweet Potato Lamb Stew?

Australian lamb 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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