Lamb Flap Stew — Print Recipe — The Culinary Codex

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.

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.