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.
FAQS
How do I make Cantonese lamb stew tender and flavorful?
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.
Can I make a gluten-free version of Cantonese lamb stew?
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.
What can I substitute for shiitake mushrooms in this lamb stew recipe?
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.
How should I store leftover Cantonese lamb stew?
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.
What side dishes pair well with Cantonese lamb stew?
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.
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