Chinese-style Lamb Stew

Ingredients

In this Chinese adaptation of the Mongolian Khorkhog, we incorporate Chinese spices and flavors to create a unique fusion dish. The original dish is traditionally cooked in a metal pot with hot stones, while our Chinese-style Lamb Stew is slow-cooked on the stovetop. Additionally, we use Chinese ingredients such as ginger, star anise, and soy sauce to infuse the stew with distinct Chinese flavors. We alse have the original recipe for Khorkhog, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, sliced 2 onions, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, peeled and sliced 1 thumb-sized piece of ginger, peeled and sliced
• 2 star anise 2 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the sliced onions, minced garlic, and sliced ginger. Sauté until the onions are translucent and fragrant.
3. 3.
   Return the lamb to the pot and add the star anise, cinnamon sticks, soy sauce, dark soy sauce, hoisin sauce, oyster sauce, and brown sugar. Stir well to coat the lamb with the sauces and spices.
4. 4.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
5. 5.
   Season with salt and pepper to taste. Remove the star anise and cinnamon sticks.
6. 6.
   Serve the Chinese-style Lamb Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or noodles.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a well-marbled lamb shoulder for tenderness and flavor.
• Star anise — Use whole star anise for a more authentic flavor. Remove them before serving as they can be quite strong if eaten directly.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb chunks in the soy sauce, ginger, and garlic mixture for 1-2 hours before cooking.
• If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Feel free to add vegetables such as carrots, potatoes, or mushrooms to the stew for added texture and nutrition.

Serving advice

Serve the Chinese-style Lamb Stew hot with steamed rice or noodles. It pairs well with a side of steamed vegetables or a fresh green salad.

Presentation advice

Garnish the stew with fresh cilantro leaves for a pop of color. Serve it in individual bowls or a large serving dish, allowing the aromatic steam to entice your guests.