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 Recipe
SERVES: 4 PREP: 25 min + 2 h COOK: 1 h
Ingredients
- 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 ½ cups 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
Preparation
- 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.
- Refrigerate, and marinate for 2 to 8 hours.
- Preheat the oven to 325 F.
- Melt some cooking fat in an oven-safe casserole dish placed over medium-high heat.
- Brown the lamb cubes on all sides.
- Lower the heat to medium, add the shallots and chilies and cook another 2 to 3 minutes.
- Add the tomatoes and tomato paste, and give everything a good stir, making sure to scrape the bottom of the pan.
- Add the carrots, butternut squash, cinnamon stick, star anise, Chinese five spice, and beef stock.
- Cover the casserole dish and place it in the preheated oven.
- Cook for 1 hour or until the meat is cooked to taste and tender.
📖 Recipe
Asian-Style Lamb Stew Recipe
Ingredients
- 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 ½ cups 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
Instructions
- 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 to 3 lb. boneless lamb shoulder, 2 tbsp. tapioca starch, 1 lemongrass stalk, 1 tbsp. ginger, 3 large garlic cloves, 2 tbsp. coconut aminos, Sea salt and freshly ground black pepper
- Refrigerate, and marinate for 2 to 8 hours.
- Preheat the oven to 325 F.
- Melt some cooking fat in an oven-safe casserole dish placed over medium-high heat.Cooking fat
- Brown the lamb cubes on all sides.
- Lower the heat to medium, add the shallots and chilies and cook another 2 to 3 minutes.4 shallots, 2 Thai chilies
- Add the tomatoes and tomato paste, and give everything a good stir, making sure to scrape the bottom of the pan.2 tbsp. tomato paste, 4 large tomatoes
- Add the carrots, butternut squash, cinnamon stick, star anise, Chinese five spice, and beef stock.1 butternut squash, 4 carrots, 1 cinnamon stick, 2 star anise, 2 ½ cups beef stock, 1 tsp. Chinese five-spice powder
- Cover the casserole dish and place it in the preheated oven.
- Cook for 1 hour or until the meat is cooked to taste and tender.
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