Spiced lamb and marrow stew recipe

(124 ratings)

This warming spiced lamb and marrow stew is a real gardener's treat. Perfect to use up leftover lamb, this is a dish loved by the whole family.

lamb and marrow stew
Preparation Time10 mins
Cooking Time1 hours 30 mins
Total Time1 hours 40 mins

Spiced lamb and marrow stew is our go-to winter warming dinner, perfect on cold nights and loved by the whole family.

This spiced lamb and marrow stew is a real classic, as many gardeners know. Marrow is one of those vegetables that if you grow it well, can be used in pretty much any dish with delicious results.

As well, this stew is especially tasty when you use leftover lamb from your Sunday roast dinner.

If you have any spare marrow or lamb joints that you want to use, the slow cooking time on this recipe tenderises the meat. It also uses cabbage and tomatoes, making this healthy and warming as well as filling!

Spiced lamb and marrow stew is great to serve with a jacket potato and sour cream or with brown rice for slow release energy. Just sprinkle with some herbs to finish off!

If you're cooking from scratch, use our guide on how to cook a leg of lamb for expert tips to get your lamb right every time.


  • 675g lean lamb shoulder, leg or neck fillet, cut into 5cm (2inch pieces)
  • 2tbsp oil
  • 1 onion, peeled and quartered
  • 2 garlic cloves, peeled and crushed
  • 2.5cm (1inch) piece fresh root ginger, peeled and grated
  • 1tbsp tomato purée
  • 1tsp Tabasco or chilli sauce, optional
  • 25g plain four, sieved
  • 1.2L (2pint) hot, good lamb or vegetable stock
  • 1.3kg marrow or squash, peeled, deseeded and cut into 2.5cm (1inch) cubes
  • 2 large tomatoes, chopped
  • 1 x 400g can chick peas, drained
  • Salt and pepper
  • 225g green cabbage, rinsed and shredded
  • Herbs, to sprinkle




  1. Pre-heat the oven to 170°C/325°F/Gas Mark 3.
  2. Heat the oil in a large ovenproof casserole dish. Add the lamb and cook over a moderately high heat for 3-4 minutes until brown, stirring occasionally.
  3. Add the onion, garlic and ginger. Cook for 2-3 minutes until soft. Add the tomato purée, Tabasco or chilli sauce and flour. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
  4. Add the stock, bring to the boil, cover and simmer on the hob or in the oven 45 minutes, stirring from time to time. Add the tomatoes, marrow and chick peas. Cover and return to the hob or in a preheated oven for a further 30 minutes.
  5. Add the cabbage, season and continue to cook for a further 5-10 minutes.
Top Tip for making Spiced lamb and marrow stew

Marrow can be combined with ginger to make jam or included in the mixed summer vegetable preserve, piccalilli

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies