Lamb stew with corn

Lamb stew with corn: Enjoy a traditional meal. Image: Carla Zinkfontein

Lamb stew with corn: Comfort food for the family on a cold winter’s day

A rich, flavourful stew perfect for those cold winter’s days coming our way. This lamb stew with corn recipe will warm the family from the inside.

Lamb stew with corn

Lamb stew with corn: Enjoy a traditional meal. Image: Carla Zinkfontein

With the weather getting chillier by the day with winter just around the corner, comfort food is the best option to stay warm. This lamb stew with corn is rich, aromatic and will warm your body and soul alike.

The combo of lamb and chorizo works perfectly in this delicious stew. The combination of spices and fresh herbs in the stew adds to the flavourful mix inviting you to the dinner table even before it is time for dinner.

Tips when preparing your lamb stew with corn

The key to getting the lamb meat soft and succulent is to sear the cubed meat on all sides. Avoid cooking the meat all the way through as it will become tough and chewy.

Adding beer to a stew gives it a delicious earthy flavour. It makes the stew taste as if it has been simmering for hours already. Whether you use alcoholic or non-alcoholic beer when cooking, almost all of the alcohol will evaporate during the cooking process.

Enjoy this traditional family meal on a cold winter’s day!

Lamb stew with corn recipe

5 from 2 votes
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • 2 2 cobs fresh corn

  • 330 ml 330 non-alcoholic beer

  • 100 g 100 spicy salami sticks, sliced

  • 800 g 800 lamb leg, deboned and cut into 1cm cubes

  • 1 tsp 1 smoked sweet paprika

  • 1 handful 1 of coriander, chopped

  • 1 handful 1 of fresh parsley, finely chopped

  • 6 garlic cloves, finely chopped

  • 1/2 cup 1/2 medium red onions, thinly sliced

  • organic olive oil, for drizzling

  • 400 g 400 cake flour, plus extra for dusting


  • Place the flour in a large bowl, stir in the paprika and season with salt and pepper.
  • Add the lamb and toss well to coat with the flour mixture.
  • Heat 1 tablespoon of the olive oil in a large frying pan, add the onion and garlic and cook on a low heat until soft.
  • Move to a bowl and add the chorizo or salami sticks to the pan.
  • Increase the heat to medium-high and fry until crisp, then add to the onion mix.
  • Add 1 tablespoon of olive oil and the lamb to the pan and fry for 5 minutes until browned. Add the beer and allow the liquid to come to a boil.
  • Cover the pan with a lid, turn the heat down and simmer for 30 to 40 minutes until the lamb is tender and the sauce has thickened. Add a splash of water if it becomes too dry.
  • Boil the corn in another pot with liquid until soft.
  • Mix the chopped coriander into the warm cooked rice.
  • Spoon the lamb onto the rice and serve with the caramelised corn


Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.