Asian-Style Lamb Stew

Asian-Style Lamb Stew
Preparation time
20 mins
Cooking time
60 mins
Easy Recipes
4 people

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.


Asian-Style Lamb Stew


  • 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;


  1. 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.
  2. Refrigerate, and marinate 2 to 8 hours.
  3. Preheat the oven to 325 F.
  4. Melt some cooking fat in an oven-safe casserole dish placed over a medium-high heat.
  5. Brown the lamb cubes on all sides.
  6. Lower the heat to medium, add the shallots and chilies, and cook another 2 to 3 minutes.
  7. Add the tomatoes and tomato paste, and give everything a good stir, making sure to scrape the bottom of the pan.
  8. Add the carrots, butternut squash, cinnamon stick, star anise, Chinese five spice, and beef stock.
  9. Cover the casserole dish and place in the preheated oven.
  10. Cook for 1 hour or until the meat is cooked to taste and tender.

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