Lamb Stew Recipe

By Souped Up Recipes · 120 min

Ingredients

Instructions

1. Cut the lamb into large pieces. Rinse them under running water, then soak in clean water for at least 3 hours, or overnight.
2. Drain the soaking water and pat the lamb dry with paper towel.
3. Coat the lamb pieces with 2 tablespoons of flour.
4. Heat oil in a wok, add the lamb and brown the surfaces well. Then remove the meat.
5. Keep the heat medium-low and add a little more oil if needed. Add the crushed garlic, ginger, scallion knots, onion, star anise, bay leaves, cinnamon stick and Sichuan peppercorns, and stir until fragrant.
6. Push the aromatics to the side and stir the sugar on low heat until it turns reddish-brown. Add the tomato paste, soybean paste and soy sauce, and stir to combine. Mix the aromatics back in, then return the lamb and stir until coated.
7. Transfer everything to a Dutch oven, add the hot water and dark soy sauce if using, and move the ingredients so they are under the water. Cover, bring to a boil, then reduce to a slight simmer for 2 to 3 hours.
8. Remove the aromatics from the pot. Add the carrot chunks and boil uncovered on high heat for 25 to 30 minutes, until the broth is reduced by half and the carrots are tender. If there is less liquid, cover and cook until the carrots are soft.
9. Taste and adjust the salt or sugar, then serve with rice or noodles.

Summarized from Souped Up Recipes's video. Watch it for the details.

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