STEP 1.Cut 2 lbs of lamb into big chunks. Wash thoroughly and soak in clean waterfor3 hours or overnight to reduce the smell of the mutton.
STEP 2.Discard the entire pot of water. The lamb will have lost the red blood colour.
STEP 3.Dry each piece of lamb with a kitchen paper towel. Keep aside.
STEP 4.1 in a large container place 2 lb lamb cut into chunks that have been washed, soaked and dried. To this add 2 tbsp all purpose flour to make a thin coating on the lamb and create a starchy shell over the meat which will later thicken the sauce. Cover the container and shake well to ensure that all the pieces are evenly coated.
STEP 5.2 heat the wok and add 2 tbsp oil. Swirl to cover the hot surface of the wok.
STEP 6.3 add the lamb pieces and spread them out so that most of them are touching the hot oiled surface of the wok.
STEP 7.4 sear the lamb pieces till they are well browned on most surfaces.
STEP 8.5 take the meat out and keep aside.
STEP 9.6 add a little more oil in the wok. Turn the what to medium low and add 5 crushed garlic cloves, 5 slices of ginger, 2 knots of scallion stalks, ½ a medium onion sliced, 1 star anise, 2 bay leaves, 1 cinnamon stick, ½ tbsp sichuan peppercorns. Stir until fragrant and push the aromatics to one side.
STEP 10.7 add 2 tbsp sugar and stir until the sugar has caramelised.
STEP 11.8 then add 1 ½ tbsp tomato paste, 3 tbsp of chinese soybean paste and 1 ½ tbsp soy sauce. Stir to combine all the sauces together.
STEP 12.9 then mix in the aromatics and add the meat pieces back into the wok.
STEP 13.10 stir well to ensure that the seasoning coats all the pieces of meat.
STEP 14.11 transfer the seasoned meat to a dutch oven and fill it with hot water . All the meat should be under the water level. Make sure to rinse the wok with some of the hot water and add it to the pot. Add ½ tbsp dark soy sauce for colour (optional)
STEP 15.12 cover the lid and bring it to a boil.
STEP 16.13 then turn the heat to low, cover the pot and let it simmer for 2 to3 hours.
STEP 17.14 take the aromatics out of the pot.
STEP 18.15 add 2 ½ cups carrots cut in chunks.
STEP 19.16 turn the heat to high and let it cook without the lid till the broth reduces to half the original quantity.
STEP 20.17 check that the carrots are cooked tender. Check the stew for seasoning and adjust accordingly. Turn off the heat.
STEP 21.18 serve the lamb stew hot with rice.
Nutrition value
1431
calories per serving
66 g Fat136 g Protein65 g Carbs35 g FiberOther
Current Totals
66 g Fat
136 g Protein
65 g Carbs
35 g Fiber
MacroNutrients
Carbs
65 g
Protein
136 g
Fiber
35 g
Fats
Fat
66 g
Vitamins & Minerals
Calcium
503 mg
Iron
20 mg
Vitamin A
10951 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
20 mg
Vitamin B6
1 mg
Vitamin B9
160 mcg
Vitamin B12
9 mcg
Vitamin C
65 mg
Vitamin E
7 mg
Copper
1 mcg
Magnesium
327 mg
Manganese
13 mg
Phosphorus
1134 mg
Selenium
28 mcg
Zinc
21 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
