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.