- Preparation time
- 20 mins
- Cooking time
- 60 mins
- Difficulty
- Easy Recipes
- Serves
- 4 people
- Dinner
- April 8, 2016
Asian-Style Lamb Stew.
Asian spices aren’t the first seasonings that come to mind for lamb, but they work really well together – the lamb is strong enough to stand up to all the spices, and the sweeter root vegetables balance everything out nicely. It’s a great way to perk things up a little if you’re tired of lamb with mint and vaguely North African flavors – take it to a completely different continent and see how you like it.
If you like chili with a really deep, rich heat, you’ll probably like this stew: between the five spice powder, the ginger, the garlic, the cinnamon, and the chilies, there’s a nice mix of flavors from warm all the way up to truly spicy. The tapioca starch is just there to thicken the sauce a little; it’s optional, and you can always leave it out if you prefer a thinner broth.
This stew would be a nice way to warm up a cold evening, maybe served over some riced cauliflower, or with some roasted Brussels sprouts or asparagus.
PrintAsian-Style Lamb Stew
Ingredients
- 2 to 3 lb. boneless lamb shoulder, cut into 2 inch pieces;
- 1 butternut squash, peeled and cubed;
- 4 carrots, peeled and chopped;
- 4 shallots, peeled and minced;
- 2 Thai chilies, finely chopped;(optional)
- 4 large tomatoes, chopped;
- 2 tbsp. tomato paste;
- 1 cinnamon stick;
- 2 star anise;
- 2 1/2 cups hot beef stock;
- 2 tbsp. tapioca starch; (optional)
- 1 tsp. Chinese five spice powder;
- 1 lemongrass stalk, minced;
- 1 tbsp. ginger, minced;
- 3 large garlic cloves, minced;
- 2 tbsp. coconut aminos;
- Cooking fat;
- Sea salt and freshly ground black pepper;
Instructions
- In a marinating container (glass or plastic; not metal), combine the lamb, tapioca starch, coconut aminos, lemongrass, ginger, garlic, and salt and pepper to taste. Stir until everything is well coated.
- Refrigerate, and marinate 2 to 8 hours.
- Preheat the oven to 325 F.
- Melt some cooking fat in an oven-safe casserole dish placed over a medium-high heat.
- Brown the lamb cubes on all sides.
- Lower the heat to medium, add the shallots and chilies, and cook another 2 to 3 minutes.
- Add the tomatoes and tomato paste, and give everything a good stir, making sure to scrape the bottom of the pan.
- Add the carrots, butternut squash, cinnamon stick, star anise, Chinese five spice, and beef stock.
- Cover the casserole dish and place in the preheated oven.
- Cook for 1 hour or until the meat is cooked to taste and tender.
