Beijing-Style Lamb and Potato Stew
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Ingredients
- 600 g diced lamb shoulder
- 400 g potatoes, diced
- 150 g carrots, sliced
- 2 tbsp dark soy sauce
- 1 star anise
- 15 g fresh ginger, sliced
- 2 tbsp chinese rice wine
- 2 spring onions, finely sliced
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 494 kcal
- Protein
- 28.6 g
- Carbohydrate
- 20.6 g
- of which sugars
- 4.2 g
- Fat
- 32.2 g
- of which saturates
- 13.3 g
- Fibre
- 3.6 g
- Salt
- 1.65 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and brown the lamb for 5 minutes.
- 2
Add the fresh ginger and star anise and fry for 30 seconds.
- 3
Pour in the dark soy sauce, chinese rice wine and enough water to cover the lamb.
- 4
Bring to a simmer, cover and cook gently for 45 minutes, until the lamb is almost tender.
- 5
Add the potatoes and carrots and simmer uncovered for a further 20 minutes, until the lamb and vegetables are tender and no pink remains.
- 6
Scatter with the spring onions and serve with steamed rice.
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