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
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In a large saucepan, cover lamb with water and bring to a boil, about 5 minutes. Drain and rinse to clean. Set aside.
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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.
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Add lamb into the dutch oven; cook for 5 minutes, stirring frequently.
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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.
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45 minutes before cooking is finished, add daikon to the lamb stew, stir to coat with the sauce, and continue simmering until done.
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Dissolve cornstarch in 1⁄4 cup cold water and stir into the lamb stew. Once the stew is thickened, turn off the heat.
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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.