Ingredients with Measurements:
- 2 lbs boneless lamb shoulder, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tsp red pepper flakes
- 2 cups beef broth
- 2 cups carrots, peeled and chopped
- 2 cups potatoes, peeled and chopped
- 1 cup frozen peas
- 2 tbsp cornstarch
- 2 tbsp cold water
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. Add the onion, garlic, and ginger to the pot and cook until softened, about 3-5 minutes.
4. In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, water, and red pepper flakes. Pour the mixture into the pot and stir to combine.
5. Add the beef broth, carrots, and potatoes to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
6. Add the lamb back to the pot and continue to simmer, covered, for an additional 30 minutes.
7. In a small bowl, whisk together the cornstarch and cold water. Add the mixture to the pot and stir to combine. Cook for an additional 5-10 minutes, or until the stew has thickened.
8. Add the frozen peas to the pot and cook for an additional 5 minutes, or until the peas are heated through.
9. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 35 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 36g
Protein: 35g
Sodium: 1200mg
Sugar: 16g
Fiber: 4g
Substitutions for ingredients:
- Pork shoulder or beef chuck can be substituted for lamb shoulder.
- Chicken broth can be substituted for beef broth.
- Frozen green beans or corn can be substituted for frozen peas.
Variations:
- Add sliced mushrooms to the pot with the onions, garlic, and ginger.
- Use sweet potatoes instead of regular potatoes.
- Add a can of drained and rinsed chickpeas to the pot with the lamb.
Tips and tricks:
- Brown the lamb in batches to ensure it browns evenly.
- Use a sharp knife to cut the lamb into cubes.
- Grate the ginger using a microplane or the smallest holes on a box grater.
- Use a slotted spoon to remove the lamb from the pot to prevent excess oil from getting into the stew.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of chopped fresh parsley or cilantro on top.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
- Steamed broccoli
- Roasted Brussels sprouts
- Green salad
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, mix together more cornstarch and cold water and add it to the pot.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Mongolian cuisine is known for its hearty stews and soups, which are often made with lamb or beef. This recipe is inspired by traditional Mongolian flavors, such as soy sauce, hoisin sauce, and rice vinegar.
Flavor profiles:
Savory, sweet, and slightly spicy
Serving suggestions:
Serve in bowls with crusty bread or rice on the side.
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Region: Mongolian