Whether you make lamb often or not, don’t be surprised if this Asian-inspired spicy lamb stew recipe triggers some serious cravings. Not only is it low-maintenance and easy to make (simply throw everything together into a dutch oven, crock pot, or instant pot), but we’d also place this lamb stew recipe into a “gourmet healthy comfort food” category— if that’s a thing.
Unlike a traditional Irish lamb stew, which is typically made with potatoes and onions, this stew takes on extra flavors and textures from warming aromatics such as garlic, star anise, cumin, green onion, and thai chilis. We’ve also added daikon—a Japanese root vegetable similar to a radish—for crunch.
What is Daikon?
Daikon is a root vegetable commonly used in Asian cooking. It’s crunchy, pale in color, and described as mild flavored. It’s sometimes referred to as a winter radish.
Not to be mistaken for a traditional red radish, daikon is slightly sweet and crisp, making it the perfect addition to stews, soups, curries, salads, and spring rolls. You can find daikon in most grocery stores. It looks somewhat like a big, white carrot.
Health Benefits of This Spicy Lamb Stew Recipe
This recipe uses a small list of wholesome ingredients, such as spices, olive oil, and bone broth that offer antioxidants, healthy fats, and anti-inflammatory amino acids.
If you were to serve this stew over brown rice or quinoa, you’d increase your daily intake of dietary fiber, which is key for maintaining a healthy digestive system.
An added bonus of using beef bone broth in your recipes (as opposed to regular beef broth or stock) is that you get a boost of collagen—the beneficial protein known for supporting healthy skin, hair, bones, and joints.
Spicy Lamb Stew Recipe
An Asian-inspired twist on a traditional lamb stew recipe that includes a variety of flavors and textures. It’s spicy, comforting, warming, and healthy.
Ingredients
- 2 pounds lamb stew meat or boneless lamb leg cut into 2-inch pieces
- 3 tablespoons extra-virgin olive oil
- 5 cloves garlic peeled and smashed
- 2 Thai chilis sliced
- 1/2 ounce fresh ginger root sliced
- 1/4 cup Shaoxing wine or sherry
- 3 tablespoons dark soy sauce
- 3 tablespoons light soy sauce
- 1 cup Kettle & Fire Chicken Bone Broth
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 3 whole star anise
- 12 ounces daikon peeled and cubed
- 3 tablespoons cornstarch
- Chopped green onion for garnishing
Instructions
-
In a large saucepan, cover lamb with water and bring to a boil, about 5 minutes. Drain and rinse to clean. Set aside.
-
Rinse the same saucepan and dry it completely or use a large dutch oven. Heat olive oil over medium heat for about 2 minutes; add garlic, chili, and ginger. Saute for a minute or until fragrant.
-
Add lamb into the dutch oven; cook for 5 minutes, stirring frequently.
-
Add Shaoxing wine or sherry, followed by dark soy sauce, light soy sauce, chicken bone broth, brown sugar, and ground cumin. Drop star anise into the pan and switch to high heat. Cover and bring to a boil. Turn the heat down to low, simmer for 11⁄2 hours.
-
45 minutes before cooking is finished, add daikon to the lamb stew, stir to coat with the sauce, and continue simmering until done.
-
Dissolve cornstarch in 1⁄4 cup cold water and stir into the lamb stew. Once the stew is thickened, turn off the heat.
-
Garnish with green onion and serve over rice or mashed potatoes.
Recipe Notes
Notes: If you are not a fan of daikon, you can substitute carrots, potatoes, or other root vegetables.
About the Author
