The Speares

Living the life in Muskoka


Lamb Ball Stew





Start chopping the veg.

  • 2 medium onions, minced (8 oz)
  • 3 celery stalks, chopped (6 oz)
  • 1 good size carrot, chopped (6 oz)
  • 1 medium potato, 1/4 inch dice (8 oz)
  • 1 tbsp minced ginger
  • 2 green onions, sliced
  • 1/2 cup quartered cherry tomatoes

Then get a medium bowl ready with

  • 1 1/2 TBSP flour
  • 1 1/2 TBSP curry powder
  • 1/4 tsp salt

Put everything aside and then go do your thing for a while.

Carry on. Cut

  • 240 g Ground Lamb (or a half pound of something else)

into 16 cubes and roll those into meatballs. Get a pretty big frying pan handy - my second biggest frying pan is 11 inches and does the trick. Fry meatballs in a bit of butter and oil until brown. Add in veg but not the cherry tomatoes or green onions and sauté for a bit. When the liquid is mostly gone throw in the rest of the curry and flour mixture that the meatballs didn't get. Stir it all up.

Stir in


  • 2 cups chicken broth

and simmer for 45 minutes or so until the consistency is what you want. Kind of stewy. If it gets too dry add more stock.

What goes with? Better get on it. Rice is good, or noodles. Maybe baguette or fresh bread.


Stir into your stew


  • the cherry tomatoes

Dinner's ready!