Roy’s Lamb Stew with Potatoes and Cabbage

March 23, 2011 / By Foodland

Roy’s Lamb Stew with Potatoes and Cabbage

Roy's special recipe for hearty Lamb Stew!
Course Dinner, Main Course
Cuisine Lamb, Potato
Servings 4 Servings


  • Lamb
  • 4 tablespoons sesame oil
  • 2 pounds lamb shoulder meat, cut into large pieces
  • 1 large leek, chopped
  • 2 lemongrass, smashed ends and kept whole
  • 4 cloves garlic, smashed
  • 1 teaspoon Chinese 5 spice
  • 32 ounces beef broth or beef stock
  • 0.25 cup oyster sauce
  • 10 dried shiitake mushroom
  • Stew
  • 1 cup Japanese eggplant, cut into large pieces
  • 0.5 cup chayote (squash), diced into large pieces
  • 1 cup daikon (radish), diced into large pieces
  • 1 cup lotus root, peeled and diced
  • 2 ounces Hamakua shimeji mushrooms
  • 10 baby red and yellow potatoes
  • 3 tablespoons water
  • 3 tablespoons cornstarch
  • 2 cups Asian cabbage (Choi sum, Pak choy, or Kai choy), rough cut



  1. Use heavy-bottomed sauce pot, heat oil on high heat and brown lamb on all sides.
  2. Add in leeks and lemongrass.
  3. Turn down heat and add garlic to sauce pot.
  4. Brown slightly.
  5. Add 5 spice, beef stock, oyster sauce and shiitake mushrooms.
  6. Simmer on medium heat for 35 minutes.
  7. Skim the top of liquid occasionally to remove any foam. Discard foam.


  1. After simmering and skimming lamb stew, turn down heat to a low simmer and add in eggplant, chayote, daikon, lotus root, shimeji mushrooms and potatoes.
  2. Keep simmering on low for 30 minutes.
  3. Check potatoes to make sure that they are tender.
  4. Bring back up to a boil and carefully remove the lemongrass stems.
  5. Make a slurry with water and cornstarch.
  6. Add cornstarch slurry to boiling stew and stir in.
  7. Turn heat back down and simmer for 10 minutes.
  8. Before serving add in cabbage.
  9. Garnish with fresh cilantro for extra aromatics.
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