Slow-Cooked & Spring-Ready: Lamb Stew with Bensons Apple Juice

Try our Lamb & Chickpea Spiced Stew!

There’s something about this time of year—when the sun begins to linger a little longer and the garden starts to come back to life—that calls for dishes that feel both comforting and fresh. That’s exactly where this Lamb and Chickpea Spiced Stew comes in.

I’ve always loved cooking with spices, especially when paired with something a little unexpected—like our  Bensons Totally Fruity Apple Juice. This stew is one of my favourite springtime recipes: gently spiced, rich without being heavy, and absolutely perfect with a spoonful of thick, creamy Greek yoghurt swirled through just before serving.

The apple juice brings a gorgeous brightness to the dish—cutting through the richness of the lamb, lifting the warming spices, and adding just the right amount of sweetness. I like to think of it as a little secret ingredient that makes people go “ooh, what is that?” after the first bite.

🍲 Lamb & Chickpea Spiced Stew with a Fruity Twist

Serves 6–8

Ingredients:

• 1–2 tbsp sunflower oil

• 900g lamb neck fillet or boneless leg of lamb, trimmed and cut into 2.5cm chunks

• 1 large onion, roughly chopped

• 2 celery sticks, thinly sliced

• 3 large garlic cloves, crushed

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• 1 tsp paprika

• 2 tbsp runny honey

• 2 × 400g tins chopped tomatoes

• 2 preserved lemons, finely chopped

• 1 × 400g tin chickpeas, rinsed and drained

• 100ml Bensons Totally Fruity Apple Juice

• Sea salt & black pepper

• Small handful of flat-leaf parsley, chopped

Method:

1. Preheat your oven to 160°C / 140°C Fan / Gas 3.

2. Heat a tablespoon of oil in a large, deep casserole or flameproof pan. Brown the lamb in batches, setting each batch aside.

3. Add the onion and celery to the same pan. Cook for 5–6 minutes until soft, then stir in the garlic for another minute.

4. Sprinkle in the ginger, cinnamon, and paprika. Stir well.

5. Add the honey, chopped tomatoes, preserved lemons, apple juice, and season generously.

6. Return the lamb to the pan, bring everything to a gentle simmer, then cover and pop into the oven for 1½–2 hours.

7. Stir in the chickpeas and return to the oven for a final 15–20 minutes, uncovered if you want a thicker sauce.

8. Serve with a sprinkle of parsley—and here’s the best bit: add a dollop of thick Greek yoghurt on top to make it extra rich and silky.

🥗 Serving Suggestions – Lexi's Favourites:

• A bowl of fluffy couscous, stirred through with lemon zest and chopped herbs like coriander or parsley

• A crisp spring salad—I love rocket, radish, cucumber, and mint with a lemony vinaigrette

• Toasted flatbreads to mop up all that fragrant sauce

• And if you’re feeling indulgent? A swirl of yoghurt with a pinch of smoked paprika on top 💫

🍏 Why Add Apple Juice?

We created Bensons Totally Fruity Apple Juice to be more than just a drink. It’s made with British apples—no added sugar, nothing artificial—so it’s packed full of flavour. When I add it to savoury dishes like this stew, it brings a gentle sweetness and balance you just can’t get from sugar or even honey alone. And in this recipe, it brings out the best in the lamb and spices without overpowering them.

👩🍳 A Few Tips from the Bensons Kitchen:

• This stew actually tastes better the next day—perfect for making ahead

• It freezes like a dream

• For a veggie twist, try using aubergine and chickpeas instead of lamb and boost the spice a little!

From our orchard to your table, I hope this stew brings warmth, joy, and a little spring sunshine into your kitchen. And remember, sometimes the best dishes come from trying something a little unexpected—like pouring apple juice into your stew!