Lamb Flap Stew

Name: Lamb Flap Stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Papua New Guinean
Ingredients: 1kg lamb flaps, cut into 5cm pieces; 2 onions, quartered; 4 cloves garlic, crushed; 3 medium taro pieces, peeled and cubed; 2 sweet potatoes, peeled and cubed; 1 can (400ml) coconut milk; 2 cups water; 1 bunch greens (aibika or English spinach); 2 tomatoes, quartered; Salt and pepper to taste; 1 tablespoon vegetable oil

Lamb Flap (lam flap)

Lamb Flap and Vegetable Stew

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 520 kcal

Slow-simmered lamb flap with root vegetables, greens, and coconut milk in a hearty one-pot stew. This filling dish has become a defining comfort food of modern PNG cuisine.

Nutrition & Info

Protein 28.0g

Carbs 30.0g

Fat 32.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

large heavy pot cutting board

Presentation Guide

Vessel: deep bowl

Garnishes: fresh greens

Accompaniments: steamed rice

Ingredients

1kg lamb flaps, cut into 5cm pieces
2 onions, quartered
4 cloves garlic, crushed
3 medium taro pieces, peeled and cubed
2 sweet potatoes, peeled and cubed
1 can (400ml) coconut milk
2 cups water
1 bunch greens (aibika or English spinach)
2 tomatoes, quartered
Salt and pepper to taste
1 tablespoon vegetable oil

Instructions

1
Heat oil in a large pot. Brown lamb flap pieces on all sides, about 5 minutes. Remove and set aside.
2
In the same pot, cook onions and garlic 3 minutes until softened.
3
Return lamb to pot. Add water and bring to a boil, then reduce to a simmer.
4
Cover and cook 45 minutes until lamb is becoming tender.
5
Add taro, sweet potato, and tomatoes. Pour in coconut milk. Simmer 30 minutes until vegetables are soft.
6
Add greens in the last 5 minutes of cooking. Season with salt and pepper.
7
Serve hot in deep bowls with the rich coconut broth.

💡

Did You Know?

PNG imports thousands of tonnes of lamb flaps annually from Australia and New Zealand. The cut is so popular that attempts to ban it on health grounds sparked public protests.

Chef's Notes

Equipment Tips

large heavy pot
cutting board

Garnishing

fresh greens

Accompaniments

steamed rice

The Story Behind Lamb Flap Stew

Lamb flaps arrived in PNG as a cheap imported meat cut from Australia and New Zealand in the mid-twentieth century. The fatty, affordable cut quickly became the most popular meat in the country.

PNG cooks developed distinctive preparations combining lamb flaps with local root vegetables, greens, and coconut milk, creating a fusion of imported protein and indigenous ingredients.

Despite health campaigns against the high-fat cut, lamb flap stew remains culturally significant and is served at family gatherings, church events, and celebrations nationwide.

🕐 Traditionally enjoyed dinner 📜 Origins: Late 20th century

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