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Stew, but not the way you remember it. A spin on the sometimes bland, this dish packs a punch.
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
2 dried shiitake mushrooms
Sheet of dried Irish kelp seaweed
80ml soy sauce
2 tablespoons sake
1 tablespoon mirin
1 tablespoon sugar
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.