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Japanese Style Lamb Stew Japanese Style Lamb Stew

Japanese Style Lamb Stew

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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

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


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.

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