Roy’s Lamb Stew with Potatoes and Cabbage
Roy’s Lamb Stew with Potatoes and Cabbage
Roy's special recipe for hearty Lamb Stew!
Ingredients
- 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
Instructions
Lamb
- Use heavy-bottomed sauce pot, heat oil on high heat and brown lamb on all sides.
- Add in leeks and lemongrass.
- Turn down heat and add garlic to sauce pot.
- Brown slightly.
- Add 5 spice, beef stock, oyster sauce and shiitake mushrooms.
- Simmer on medium heat for 35 minutes.
- Skim the top of liquid occasionally to remove any foam. Discard foam.
Stew
- 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.
- Keep simmering on low for 30 minutes.
- Check potatoes to make sure that they are tender.
- Bring back up to a boil and carefully remove the lemongrass stems.
- Make a slurry with water and cornstarch.
- Add cornstarch slurry to boiling stew and stir in.
- Turn heat back down and simmer for 10 minutes.
- Before serving add in cabbage.
- Garnish with fresh cilantro for extra aromatics.
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