Lamb and Potato Stew with Whipped Feta

Serves 4, takes 1 hour 50 minutes

Twenty years ago, Tim was awarded both the Farmers Weekly lamb farmer of the year, and sheep farmer of the year at the Royal Show. Tim’s night lamber at the time, Chrissy, suggested that after lambing was over, perhaps they should go to India, buy a tuktuk and drive it back to England. Tim demurred.

Ginger Pig One Pot: First published in 2025 by Mitchell Beazley, an imprint of Octopus Publishing Group Ltd

Photography copyright © Sam A Harris 2025

Place a large, heavy-based saucepan over a medium-high heat. Add the olive oil and when hot, brown the lamb, working in batches if necessary. Add the onions to the pan and cook, stirring often, until they begin to soften and brown. Add the garlic and cook, stirring again, for 1 minute. Add the tomatoes and cook for a couple of minutes longer, then pour in the stock and stir in the oregano, bay leaves and some salt and pepper. Bring up to a simmer, cover with a lid and leave to bubble gently for an hour.

Meanwhile, make the whipped feta: using an immersion blender, whizz together all the ingredients. The mixture should be soft enough to spread, so add more yogurt if needed.

Once the lamb has had its hour, add the potatoes and cover with the lid again. Simmer for 20 minutes. Add the olives, remove the lid and turn up the heat to reduce the sauce for a final 8–10 minutes. Serve in wide bowls, with a dollop of the feta. Sprinkle with a pinch each of the nigella seeds, parsley and dill, with warmed flatbreads on the side.

2 tablespoons olive oil

600g (1lb 5oz) boneless shoulder of lamb, cut into cubes

1 large red onion, finely chopped

2 cloves of garlic, crushed

400g (14oz) tin finely chopped tomatoes

500ml (18fl oz) hot chicken or veg stock

¼ teaspoon dried oregano

2 bay leaves

500g (1lb 2oz) waxy potatoes, cut into chunks

10 Kalamata olives, stoned and chopped

salt and freshly ground black pepper

For the whipped feta

175g (6oz) feta cheese

2 heaped tablespoons Greek-style yogurt, plus extra if needed

a pinch of dried oregano

a pinch of cumin seeds

1 small clove of garlic, crushed

To serve

a few pinches of nigella seeds

2 tablespoons chopped flat leaf parsley

1 tablespoon roughly chopped dill

warmed flatbreads