This stew is another one of my winter favorites, it is easy to make, the lamb meat is inexpensive and the sauce is not fat, but very tasty. For three people, I had three shoulder lamb shops and about as much weight in lamb necks, less meat but great bones for flavour. I started by sprinkling 2 tbsp garam masalam powder and 1/2 tsp thyme on the raw meat cut in small pieces leaving it on the counter while I chopped an onion and four tomatoes. I then browned everything together in 2 tbsp olive oil in a cocotte Le Creuset for a good 5 minutes. At this point, I added 1/2 glass white wine and 1/2 cup water, salt and pepper, 1/4 cup cilantro, 2 cloves garlic, covered with a lid and cooked on medium low for 25 minutes. Now, time to add sliced carrots, black kalamata olives and white mushrooms. Cook another 30/40 minutes, either covered or not depending on how much sauce you want. Serve with mashed potatoes and a dry white wine.
The Cooking Frog's Blog 
I have just made your tasty lamb stew, having found some stewing lamb lurking in the depths of my freezer. This recipe is wonderful. It should be renamed VERY Tasy Lamb Stew!. I started mine off on top of the hob and then transferred it to the oven, where I left it at a low temperature for a couple of hours. The result was absolutely delicious, the gravy was just the right consistency to soak up the mashed potatoes and it even felt like a healthy way to start the New Year. Highly recommended.
i will obviously be making this ASAP
you forgot the curry paste….
There is no curry paste in that one, just the garam masala. It is not a lamb curry, but a stew. Lamb curry another day! Come home, I will make you one!