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Lamb and fusilli stew


500g diced lamb (the smaller the better)

2 onions

2 carrots

2 celery sticks

425g diced tomatoes

2 tbs concentrated beef stock

600ml water

500g fusilli

salt & pepper to taste

If you can't buy diced lamb, get som lamb meat without bones. Dice them up and sear them in a pot.

Finely dice the onions and add to the seared lamb and glaze them. (fry them until they become slightly transparent). Slice up the carrots and celery sticks and add to the pot with the tomatoes.

Add the stock and water, and add the fusilli to boil directly in the stew. Stir often so nothing burns at the bottom. Add more water if needed if the fusilli are not finished.

This recipe can also be made at home, frozen and enjoyed a few days into the trip by storing it well insulated in your backpack.

A nice warm stew will make a great trip even better. Don't underestimate good food when you are out camping!

Watch the video of the adventure here:

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