This website uses cookies and similar technology to collect and analyse information about the users of this website. Learn more about cookies.

Japanese Style Lamb Stew Japanese Style Lamb Stew

Recommend this recipe

Share this recipe:

Stew, but not the way you remember it. A spin on the sometimes bland, this dish packs a punch.

Preparation: 15 mins 
Cooking: 45 mins
Ingredients

Serves 3–4

Rapeseed oil

1 large onion, peeled and roughly chopped

250g good quality lamb meat, chopped into cubes

1 tablespoon freshly grated ginger

1 large carrot, peeled and roughly chopped

2 large potatoes, peeled and roughly chopped

Blanched green beans, to serve

Bowls of boiled rice with peas, to serve

For the broth

500ml water

2 dried shiitake mushrooms

Sheet of dried Irish kelp seaweed

80ml soy sauce

2 tablespoons sake

1 tablespoon mirin

1 tablespoon sugar

Method

Heat the oil in a large, heavy-based saucepan on a medium to high heat.

Add the onion and fry for a minute or so. Then add the lamb and ginger and continue to fry for a few more minutes.

Toss in the carrot and potatoes.

Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.

Bring to the boil and then reduce to a simmer.

Using a ladle remove any foam that floats to the top of the water.

Cover with a lid and cook on a low heat for about 30 minutes or until the vegetables are cooked through (remove the kelp seaweed before serving)

Serve in a bowl and top with thinly sliced blanched green beans, accompanied by bowls of boiled rice with peas.

Recommend this recipe

Share: