Roy’s Lamb Stew with Potatoes and Cabbage
Roy's special recipe for hearty Lamb Stew!
Ingredients
- header Lamb
- 4 tablespoon sesame oil
- 2 pound lamb shoulder meat, cut into large pieces
- 1 large leek, chopped
- 2 lemongrass, smashed ends and kept whole
- 4 clove garlic, smashed
- 1 teaspoon Chinese 5 spice
- 32 ounce beef broth or beef stock
- 0.25 cup oyster sauce
- 10 dried shiitake mushroom
- header 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 ounce Hamakua shimeji mushrooms
- 10 baby red and yellow potatoes
- 3 tablespoon water
- 3 tablespoon cornstarch
- 2 cup Asian cabbage (Choi sum, Pak choy, or Kai choy), rough cut
YOUR OWN NOTES