Turnip Lamb Stew

Lamb Stew is hearty and comforting. This satisfying stew is full of  sweet root vegetable  turnips, making the stew irresistible.

Ingredients

1 tablespoon vegetable oil
1 lb (450 g) lamb shoulder meat, cut into 2-inch (5 cm) cubes
2 scallions, halved lengthwise
1 stalk coriander
1 tablespoon Shaoxing wine
2 tablespoon Chinese SiChuan pepper (optional)
2 tablespoon vinegar
2 whole star anise
1 bay leaf
Salt and freshly ground white pepper
1 small white Asian radish, about 8 oz (230 g), cut into 1-inch (2.5 cm) cubes

 

Direction:

Step 1: Place lamb in the pot, and then add  vinegar. Bring to a  boil.  Let boil for 6-7 minutes.  Take the lamb out and wash and set aside.

    

Step 2:    In another pot plus clear water on the stove and bring to a  boil.  Soak Chinese SiChuan pepper in cold water for 30 minutes if using.  Drain it.  Keep the water and discard the pepper.  Add the scallions, ginger, star anise, bay leaf, cooking wine, and  the meat.  Bring the liquid to a boil and reduce to a gentle simmer.  Season the liquid lightly with salt and pepper. Cover and simmer, skimming off surface scum from time to time, until the meat is tender, about 1 hour.  Add the white radish and simmer until the radish is tender but not mushy, about 10 minutes.

        

 

Adjust the seasoning as needed.  Add coriander and serve.