Chinese Lamb Stew

Classic lamb stew is loaded with hearty, healthy ingredients. This lamb stew recipe is simple (a one-pot meal!) and perfect for special occasions. This hearty lamb stew is a meal in itself and so satisfying!

 

Ingredients

1 pound  lamb ribs or boneless lamb breast, chopped into 1-inch cubes
2 ounces (about 1 1/2 bunches) dried soybean threads
2 scallions, trimmed and sliced into 1-inch pieces separate green and white parts.
One 1-inch piece peeled fresh ginger, cut into pieces 1/2 inch square and 1/4 inch thick
2 small dried hot red chilies
2 tablespoons rice wine or dry sherry
2 whole star anise
One 1 1/2-inch piece of cinnamon stick
3 tablespoons soy sauce
1/4 cup smashed rock sugar, or 2 tablespoons white sugar plus 2 tablespoons brown sugar
3 medium potato, peeled and cut into 1 1/2-inch chucks
6 Chinese dried black mushrooms (about 1/2 cup), soaked, trimmed, each mushroom cut into 3 pieces, optional
1 cube red fermented bean curd, optional

 

Directions

Step 1: Bring a large saucepan of water to boil over high heat. Add the lamb and cook to remove some of the surface fat, about 3 minutes. Drain in a colander. Place the lamb on a plate and set it aside.

    

Step 2:    Add 1/4 cup oil to a flameproof casserole or Dutch oven and heat over low heat.  Add sugar.  Stir till sugar is melted.  Add the scallions white parts, ginger, and dried chilies, and stir-fry until they are fragrant, about 15 seconds. Add the lamb and stir-fry until the lamb is browned, about 2 1/2 minutes. Stir in the rice wine, star anise, and cinnamon stick, then they soy sauce and 3 cups of water, and bring to a boil. Reduce the heat to medium-low. Cover the wok and simmer at a gentle bubble for 40 minutes.

            

 

 

Step 3:    Add the potato, mushrooms, and fermented bean curd, if using, to the wok. Mash the bean curd on the side of the wok and stir it into the sauce. Simmer, covered, for 15 minutes, until the lamb and potatoes are tender.    Add green onion before serving.

Skin off and discard the fat from the surface of the sauce. Remove the star anise, cinnamon, and chilies, and serve hot.