Lamb Stew Recipe

My family would make this for a big event. My dad makes a really delicious lamb stew. It has a thick glossy flavorful sauce. Really tender that it falls off the bone and melts in your mouth immediately. This is great on white rice or noodles.

🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

INGREDIENTS

- 2 pounds of lamb leg
- 2 tbsp of all-purpose flour
- some cooking oil to brown the lamb
- 5 cloves of garlic, crushed
- 5 slices of ginger
- 2 pieces of scallion knots
- 1/2 of a medium size onion, sliced
- 3 tbsp of sugar
- 1.5 tbsp of tomato paste
(Soybean paste can be replaced by one of these 2 ingredients)
- 1.5 tbsp of soy sauce
- salt if needed
- 1.5 liter of hot water
- 2.5 cups of carrot chunks

INSTRUCTION

- Cut the lamb leg into big pieces. It is best to use skin-on lamb leg because the skin has lots of gelatin which will make the sauce extra glossy and it will also give the dish more flavor.

- Wash it to remove the bone dust and dirty impurities. Soak the lamb in clean water for at least 3 hours. This helps to weaken the strong mutton scent.

- 3 hours later, the water turned into a red color. Discard this whole batch of soaking water. Dry the meat with a paper towel. We will brown the lamb later. If the meat is not dry, you will get oil splashed on you.

- Coat the lamb with 2 tbsp of all-purpose flour. If you use skin on lamb, you don’t need to do this because the gelatin in the skin will thicken the sauce.

- Heat up your wok and add some oil. Add your lamb in. Searing also helps to lock the moisture inside the meat so it comes out tender and juicy. Once you think you brown enough surfaces, you can take the meat out.

- If you got any grease left in the wok, you can just use that. If not, add a little more oil. Keep the heat at medium-low. Throw in some crushed garlic cloves, ginger slices, scallion knots, onion slices, star anise, bay leaves, cinnamon stick, and Sichuan peppercorn. Stir until fragrant. Then push all the aromatic to the side. We are going to caramelize some sugar. Just stir on low heat until the sugar turns into a red color. Keep adding 1.5 tbsp of tomato paste, 3 tbsp of Chinese soybean paste (can be replaced with Chu Hou paste or Sichuan Dou ban jiang). Keep adding 1.5 tbsp of soy sauce. Stir to combine all the sauce together. Then mix in the aromatics. Introduce the lamb back into wok. Stir until the seasonings coat the meat.

- You can add water to it and simmer the lamb in the same wok. Make it a one-pot recipe. I like to transfer it into a dutch oven. And fill it up with hot water. Don’t forget to rinse the wok, which has lots of flavors, we don’t want to waste it. Move the ingredients around so they are under the water. Oh, one optional ingredient - a drizzle of dark soy sauce. It is for the color. Cover the lid and bring it to a boil. Turn the heat to low. Keep it at a slight simmer. Let it cook for 2-3 hours.

- Pick out the aromatics and discard them. Add some carrot chunks. And we gonna reduce the broth to half. Just turn the heat to high and let it cook without the lid. I got pretty much liquid in the pot so it takes about 25-30 minutes to evaporate, which is just enough time to cook the carrot until tender. If you don’t have that much liquid, you might need to cover the lid and make sure your carrot is nice and soft. It kind of looks like curry. Before serving, you always want to give it a taste and if you need to adjust something like salt or sugar. Whatever fits your taste.

- serve with rice or noodles. Enjoy!

[MaskedRiderChris]

Hearing you sing out "Hi at the beginning of every video always makes me that much happier to hear it! This made me hungry again and looks so delicious!

[miillzzhere]

Mandy is seriously the best. Excellent recipes andbgood explanation. I have watched a lot of cooking channels but Mandy's good teaching was what got me to try cooking Chinese food. Thanks Mandy.

[juanrobbie]

LAMB is the BEST especially when it comes tender...thank you for your video and your input

[Altaffer]

I just made this tonight. It was great! My whole family enjoyed it. I made it in my Instant Pot and instead of boiling it for 2-3 hrs, I cooked it for 40 minutes. I did everything else the same, even browned the meat in the instant pot. So good. Thank you.

I must be one of the few who love the smell of lamb! I can't wait to try your recipe! You rock the recipes, Mandy! Thanks for sharing! 👌👍😊

[timdouglass]

Just tried this recipe. Soaked the lamb over night. The lamb didn't have any gamyness flavor at all. This recipe is FANTASTIC. Thank you.

[MajBoot]

Your recipes are awesome and flavorful!!! You are by far my FAVORITE YouTube cooking channel!! Thank you so much!!! And please, don’t ever leave!!!! Lol

[jx]

The best thing for Mandy is that all of those dishes she taught are easy ! very easy to manage and follow. And, the results are always great! Keep up

[ronl]

My Dad loved to cook stews and soups…..miss Dad. Mom was fantastic cook and could bake and sew…..

[jamesmoore]

I love your explanations and video content as you explain subtle technical aspects and techniques that provide me with more confidence in attempting the dish. As an example the visual memory of your deglazing the wok and adding it to the pot helps reinforce the approach.

[wimm]

I’m happy to see you use a wok with wok turner and Dutch oven.
This recipe looks delicious especially with all those spices. Lamb is one of my favourite meat so I won’t bother to rinse it too much as I’m used to the taste of lamb.
Thanks for this recipe it’s very much appreciated.

[boilingpoint]

Mandy, I have cooked this wonderful dish...it is heaven. I am grateful I found your channel.

[lucasbowering]

Your recipes are definitely 'souped up'. Now I want to try Ecuadorian lamb.

[carltonsoo]

You have become my favorite YouTube cooking instructor!

[busra]

I did this in August and it was SOO delicious. Wanted to make it again today and it was sooo hard to find the recipe again omg i looked through every video & finally found it! Saving this so i don't have to suffer again THANK YOU FOR THIS AMAZING RECIPE!

[OWNAGE]

Made this recipe and it turned out incredible! It was the first Chinese style dish I cooked, so while it was cooking I was worried it would end up sweet due to the smell of the herbs, but it was savory and absolutely delicious. Three of my coworkers can vouch for it as well :)

[path.]

Hello. Made this for dinner this evening and it was DELICIOUS. Thank your dad for such an amazing dish!

[FredPilcher]

As an Australian, I love that wonderful lamb aroma and powerful flavour!

[estersooknanan]

Hi
I’m from Trinidad and Tobago and this is very similar to how Caribbean people stew their meat, by caramelizing the sugar. Looks so delicious

[BlixtenErik]

I love this recipe! The second time I made it I added some shaoxing wine for acidity and now it's perfect ❤