To ensure your Cantonese lamb stew is tender and flavorful, start by browning the lamb meat in oil to develop a rich flavor. After rinsing the lamb, sauté it with garlic, shallots, and ginger before adding the shiitake mushrooms and other ingredients. Simmering the stew for at least an hour allows the flavors to meld and the lamb to become tender.

Yes, you can easily make a gluten-free version of Cantonese lamb stew. Substitute the soy sauce with a gluten-free soy sauce or tamari. Additionally, ensure that the oyster sauce you use is gluten-free, or replace it with a homemade sauce using gluten-free ingredients.

If you don't have shiitake mushrooms, you can substitute them with other mushrooms like cremini or button mushrooms. While they may not have the same depth of flavor, they will still add a nice texture to the stew. You can also use dried mushrooms if fresh ones are unavailable; just soak them in water before adding.

To store leftover Cantonese lamb stew, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing the stew in portions. When reheating, allow it to thaw in the refrigerator overnight and then heat it on the stove or in the microwave until warmed through.

Cantonese lamb stew pairs wonderfully with steamed jasmine rice or fluffy white rice to soak up the rich sauce. You can also serve it with stir-fried greens like bok choy or Chinese broccoli for a balanced meal. For a more traditional touch, consider serving it with Chinese pancakes or crusty bread to enjoy the stew's flavors.