Asian-Style Lamb Stew Recipe

5 from 1 vote

Try something a little different with this stew featuring lamb, star anise, chili peppers, and root vegetables.

Course Main Course

Cuisine Asian

Keyword asian-style, lamb stew

Prep Time 2 25

Cook Time 1

Total Time 3 25

Servings people

Calories 508kcal

Cost 30

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.