Wait, what?.. Lamb stew with watermelon?? Absolutely! While this may sound wild at first, it totally works, and here’s why:
Lamb meat is quite intense in flavour – deep and savory, almost gamey. For this reason pairing it with fresher, brighter, and sweeter ingredients is a classic move in many global cuisines. Lamb curry with mango, Armenian sweet pumpkin and lamb stew, North African lamb tagine with apricots or prunes are just a few examples. And, of course, the iconic combo of lamb and mint that I’m sure you have tried more than once!
Come think of it, watermelon ticks all the boxes as a perfect companion to hearty, fatty lamb. It’s sweet, with a clean, cooling flavour and a fresh, aromatic trail. But can you use in in a stew? Totally! Though it’s mostly water, watermelon flesh breaks down beautifully when cooked, adding both volume and body to the broth. During cooking, the sweetness fades, lending a delicate, fruity backdrop without overpowering the dish. Complemented with tomatoes, aromatics and spices, the gravy is rich, flavourful, and surprisingly refreshing.
Satisfying yet packed with cooling flavours and invigorating aromas, this delicious stew is a great dinner option for warmer summer days!
The Flavour Affair:
Lamb + Watermelon + Tomatoes + Onions + Garlic + Green Pumpkin + Mint + Green Cardamom + Coriander + Black Peppercorns
Each ingredient is carefully selected to make sure flavours blend beautifully together for a balanced, well-rounded dish:
Lamb: go for any boneless cut – shanks, leg, or even pre-cut cubes. I like the chunks to be on slightly bigger side, so that they don’t run the risk of drying out during cooking.
Watermelon: cut into cubes and de-seeded.
Tomatoes: 3-4 medium tomatoes, roughly cut. Together with watermelon, they form the base of the broth. I leave the skin on – it practically dissolves during cooking.
Onions: fried onions are sweet and mellow, with subtle notes of umami. They enhance stews beautifully, adding natural depth and helping to thicken the sauce.
Garlic: as it cooks, garlic develops deep, sweet-ish, nutty aroma that creates that comforting feel we all look for in stews.
Green Pumpkin: a great way to add a bit more substance. Green pumpkin has a mild, fresh taste similar to its relatives but much more subtle (think of cucumber of young squash). Its texture is soft and quickly absorbs the flavours of the sauce. You can also swap it for zucchini.
Mint: brings in more herby freshness. I put a few leaves into the stew and keep a few more for garnish.
Spices: a mix of green cardamom, coriander and black peppercorns helps further enhance the flavours. Green cardamom’s cooling sweetness, coriander’s floral freshness and citrusy pungency of black peppercorns are perfect for accentuating this dish’s character.
Preparation Tips for Lamb Stew with Watermelon, Tomatoes and Green Pumpkin:
Another beauty of this dish is that it is super easy to make. The only relative hassle is searing the lamb – you need to do this in batches. Otherwise the pan gets overcrowded and the juices from the meat prevent the chunks from developing that crust that locks in the moisture. So here goes:
- Do all the washing, cutting and chopping and line up your ingredients.
- You can use powdered spices or grind them fresh. I prefer grinding whole spices when I have time – the flavours are more pronounced and the aromas are amazing!
- Sear the lamb in batches, turning the pieces around to make sure they brown from all sides. Use an oil splatter shield!!
- Once all meat has been seared, use the same pan to saute onions and garlic. They just need a couple of minutes – until the aromas develop.
- Next, add the tomatoes and stir to combine. Season with 1 tea spoon of salt to help them start releasing the juices.
- Then, pop in the watermelon. Give it a quick mix, cover, and allow to cook for 5-10 minutes over medium-low heat for the sauce to produce some liquid.
- Return the meat to the pan with all the juices from the bowl. Season with 1 tbsp of spice mixture and 1 tsp salt, stir to combine, and pour in about 1/2 cups of water – just enough to cover the meat by about half.
- Cover and cook over lowest heat for about 45 minutes. Check the meat for texture – it should be tender and juicy.
- Pop in green pumpkin and a few mint leaves, cover again and continue to simmer for 8-10 minutes until the pumpkin is done.
- Taste the sauce and adjust for salt, if needed.
That’s it! Your gorgeous lamb and watermelon stew is all ready 😀
Serving Suggestions:
You can serve the stew immediately or let it rest for a couple of hours to settle. To serve, scatter over a few fresh mint leaves and some small watermelon cubes. This will add a juicy, crunchy, fresh finish to the bite. Enjoy over rice or with some warm pita bread.
I hope you give it a go – it’s a wonderful medley of flavours with a delicate, elegant finish. Let me know in comments if you’ve tried it and loved it!
For more delicious and satisfying sweet and savory fusion, check out these recipes:
Braised Veal Shanks with Tkemali and Tomatoes
Lamb Shanks in Pomegranate Sauce
Sticky Pork Belly with Orange and Pineapple
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Lamb Stew with Watermelon, Tomatoes and Green Pumpkin
Equipment
- 1 large iron-cast casserole
Ingredients
- 1 kg lamb cubes see notes
- 1 medium green pumpkin see notes
- 1 onion chopped
- 4 garlic cloves sliced or chopped
- 4 medium tomatoes chopped
- 500 g watermelon cubes deseeded, plus a few smaller cubes for garnish
- 1.5 tsp salt
- 1 tsp ground cardamom or seeds from 2/3 tsp of pods
- 1 tsp coriander seeds
- 2/3 tsp black peppercorns
- 5 tbsp cooking oil
- 150 ml water
- 2 tbsp fresh mint leaves
Instructions
- In a spice grinder, combine 2/3 tsp of black peppercorns, 1 tsp coriander seeds and 1 tsp ground cardamom and grind to a fine powder. If you don’t own a spice grinder, swap for powdered coriander and freshly ground black pepper from a mill.
- In a large casserole, heat 3 tbsp of cooking oil to high. Add pieces of lamb, making sure there is enough space between them, and sear from all sides. Use an oil splatter shield! Work in batches to not overcrowd the pan. Typically, you will need 3 goes. Transfer the seared meat to a bowl.
- Add 2 more tbsp of cooking oil to the casserole and briefly fry onions and garlic until the aromas develop.
- Add the tomatoes and season with 1/2 tsp salt to help them release the juices.
- Add watermelon and stir to combine.
- Cover and cook for 8-10 minutes over low heat
- Return the meat back to the casserole. Season with the spice mixture and another tea spoon of salt.
- Cover and simmer for 45 minutes over the lowest heat.
- By that time, the meat should be tender. Taste and cook for a few more minutes if necessary.
- Add green pumpkin and 6-8 mint leaves and give the stew a good mix.
- Continue cooking for 8-10 further minutes until the pumpkin has softened but is not mushy.
- Taste the sauce and adjust for salt, if required.
- Serve garnished with small watermelon cubes and some fresh mint leaves.
Notes
- You can buy lamb cubes or get a boneless cut such as leg or shanks and cut them into medium sized chunks.
- Instead of green pumpkin, you can also use zucchini or young squash.
- The stew will easily last in the fridge for a couple of days.
