A flavorful braised lamb dish with shiitake mushrooms and a variety of vegetables, simmered in a rich sauce.
Ingredients
Main Ingredients
- 1kglamb belly brisket or lamb shoulders, chopped
- dried shiitake mushrooms, soaked in water
- 20gginger, peeled and sliced
- diced shallots or onions
- 4clovegarlic
Optional Ingredients
- water chestnuts
- 500gChinese radish, in big chunks
- dry tofu skin, soaked and cut in big size
- potatoes
- carrots
- artichoke
Sauce 1
- 3piecered fermented beancurd or 3 tbsp tahini and 1 tbsp marmite
- 3tbspoyster sauce
- 3tbspsoy sauce
Sauce 2
- 2tbspfish sauce
- 2piecebay leaves
- 1tbspbrown sugar
How to make Cantonese lamb stew
Heat some oil in the pot, then brown both sides of the lamb meat. Turn off the heat.
Add boiled water just enough to cover the lamb for a few minutes. Drain and rinse the lamb clean. Set aside.
Prepare Sauce 1 by mixing the ingredients well.
Add garlic, shallots, ginger, and lamb chunks in the pot, then sauté with Sauce 1 until fragrant.
Stir in shiitake mushrooms, water chestnuts, fish sauce, bay leaves, 1 tbsp of marmite, and 1 tbsp of brown sugar.
Add enough water to cover the meat and bring it to a boil. Turn the heat to medium and let it simmer for an hour. Stir occasionally to prevent burning and sticking at the bottom.
While the lamb is cooking, add chopped potatoes, carrots, bamboo shoots (or artichoke), and dry tofu skin (optional) and cook until tender.
If there is too much liquid, continue cooking the stew with the lid off. Salt to taste, or alternatively stir in some fish sauce, then add green onions and serve in a clay pot. Reheating after a night of cooling down makes it more tasty.
Tips & Tricks
Reheating the dish after a night of cooling down enhances the flavors.
