Lamb Stew Recipe

step 1

• 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

• STEP 2.Discard the entire pot of water. The lamb will have lost the red blood colour.

step 3

• STEP 3.Dry each piece of lamb with a kitchen paper towel. Keep aside.

step 4

• 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

• STEP 5.2 heat the wok and add 2 tbsp oil. Swirl to cover the hot surface of the wok.

step 6

• 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

• STEP 7.4 sear the lamb pieces till they are well browned on most surfaces.

step 8

• STEP 8.5 take the meat out and keep aside.

step 9

• 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

• STEP 10.7 add 2 tbsp sugar and stir until the sugar has caramelised.

step 11

• 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

• STEP 12.9 then mix in the aromatics and add the meat pieces back into the wok.

step 13

• STEP 13.10 stir well to ensure that the seasoning coats all the pieces of meat.

step 14

• 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

• STEP 15.12 cover the lid and bring it to a boil.

step 16

• STEP 16.13 then turn the heat to low, cover the pot and let it simmer for 2 to3 hours.

step 17

• STEP 17.14 take the aromatics out of the pot.

step 18

• STEP 18.15 add 2 ½ cups carrots cut in chunks.

step 19

• 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

• STEP 20.17 check that the carrots are cooked tender. Check the stew for seasoning and adjust accordingly. Turn off the heat.

step 21

• STEP 21.18 serve the lamb stew hot with rice.