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Very tasty served with rice, avocado salsa and lime wedges
Recipe By: 
Cooking Time: 
2 hours
  • 600 g diced leg of Lamb
  • 1 tbsp olive oil
  • 1 red onion finely chopped
  • 1 carrot, diced
  • 1 stick celery, diced
  • 3 cloves garlic crushed
  • 1 tab sp Paprika
  • 1 tsp ground cumin
  • 1 400g can chopped tomatoes
  • 800ml water (or fill empty can with water twice)
  • Splash of tabasco sauce (optional)



Heat your camp oven, add olive oil and brown the diced lamb in batches
Remove Lamb from pan
Reduce heat under the camp oven (using a diffuser), add onion, celery, carrot and garlic then cook for 5 minutes or until the vegetables are softened.
Return the meat to the pan, add paprika and cumin then cook for 1 minute.
Add can of tomatoes, tobasco and 800 ml water.  Bring to the boil the reduce to a simmer and cover with the lid and cook for 1 ½ hrs

Replace diced lamb with lean beef mince or Lamb mince

In Recipe Types: 
Camp Oven Cooking