What could be better on a cold Sunday night than a sexy lamb stew – and one that is virtually fat-free and detoxing to-boot!

Clever Sydney detox queen Saimaa Miller includes this recipe in her brilliant food bible – The Aussie Body Diet & Detox Plan. She describes it as a therapeutic stew which makes it sound extra virtuous.  I altered it a little, mincing the garlic rather than chopping it (too lazy), adding an extra carrot for sweetness, up-ing the lentil quota and stirring in the coriander right at the end, rather than in the middle. I like a little colour. Plus I served it with brown rice and way too much red wine which made it taste even better.  Extra good the next day too. Enjoy it.

Warming Lamb Stew

(adapted from Aussie Body Diet & Detox Plan by Saimaa Miller)

Ingredients (serves 4)

  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 leek, trimmed and cut into 1 cm rings
  • 1/2 teaspoon of grated fresh ginger
  • 1/2 teaspoon of ground cumin
  • 1 teaspoon of garam masala
  • lots of ground pepper
  • 3 stalks of celery chopped
  • 3 carrots, diced
  • 1 x 400g tin crushed tomatoes
  • 500g diced lambs
  • 1 litre chicken stock
  • coriander leaves chopped
  • 2 tablespoons olive oil
  • 2 tins of lentils, rinsed
  • sea salt to taste


  • Sauté garlic, onion and leek in olive oil in large saucepan over medium heat until translucent. Add lamb and cook for 10-15 minutes.
  • Add garam masala, cumin, ginger and season with salt and pepper. Cook for a further 5 minutes.
  • Add celery, carrots, tomato, lentils and stock and reduce heat to low, simmering for 1 hour.
  • Just before serving add fresh coriander and stir through.