Prep: 15 Cook: 1 hour Serves: 6 Cut: Shoulder


1 pound (454 g) New Zealand Spring Diced Lamb
1 tablespoon  Plain Flour
Salt and Freshly Ground Black Pepper
2 teaspoons  Ground Coriander
1 tablespoon (15 ml) Cooking Oil
1 Medium Onion, chopped
1 Clove Garlic, crushed
2 Carrots, sliced
1 Medium Orange
16 ounce (420 g) Can Butter Beans
Chopped Coriander for garnish


  1. Trim any fat from meat and cut it into small pieces. In a plastic bag, mix the flour with salt, pepper and coriander, add the meat and shake until evenly coated. Heat the oil, add the onion, garlic and carrot and fry until brown. Add the meat and fry also until brown. Scrub the orange rind, then pare with a potato peeler. Chop three quarters of the peel and shred the remainder. Squeeze the juice from the orange and add to pan with chopped rind, butter beans and liquid. Bring the stew to the boil, then reduce heat, cover and simmer for 45 minutes until the meat is tender. Optionally, serve scattered with the orange rind strips and freshly chopped coriander.
  2. The stew freezes well, sealed and labelled for up to 4 weeks. Thaw overnight, and then gently reheat on top of the cooker until heated throughout.

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