Lao Spiced Lamb Stew

Ingredients

• 1.5 kg (3.3 lbs) lamb, cut into chunks 1.5 kg (3.3 lbs) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ginger, grated 2 teaspoons ginger, grated
• 2 teaspoons lemongrass, finely chopped 2 teaspoons lemongrass, finely chopped
• 2 teaspoons galangal, grated 2 teaspoons galangal, grated
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• 4 cups (950 ml) beef or vegetable broth 4 cups (950 ml) beef or vegetable broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 14g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 40g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic, grated ginger, lemongrass, and galangal to the pot. Cook for 2-3 minutes until fragrant.
3. 3.
   In a small bowl, combine the turmeric powder, cumin powder, coriander powder, and chili flakes. Mix well.
4. 4.
   Add the spice mixture to the pot and stir to coat the onions and aromatics.
5. 5.
   Add the lamb chunks to the pot and brown them on all sides.
6. 6.
   Pour in the beef or vegetable broth, fish sauce, soy sauce, tamarind paste, and brown sugar. Stir well to combine.
7. 7.
   Add the kaffir lime leaves and bring the stew to a simmer. Cover the pot and let it cook on low heat for 1.5 to 2 hours, or until the lamb is tender.
8. 8.
   Stir in the coconut milk and season with salt to taste. Simmer for an additional 10 minutes.
9. 9.
   Remove the kaffir lime leaves before serving. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into chunks.
• Lemongrass — To release its flavor, bruise the lemongrass stalk with the back of a knife before finely chopping.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute. Use half the amount called for in the recipe.

Tips & Tricks

• For an extra kick of heat, add fresh red chili peppers or chili paste to the stew.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.
• Serve the stew with steamed jasmine rice or sticky rice to soak up the flavorful broth.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili flakes.

Serving advice

Serve the Lao Spiced Lamb Stew hot in individual bowls. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the stew with a side of steamed jasmine rice or sticky rice to complete the meal.

Presentation advice

Present the Lao Spiced Lamb Stew in a rustic clay pot or a deep serving bowl. Sprinkle some chopped cilantro on top for an appealing visual contrast. Serve with a side of steamed rice and a small dish of fish sauce for dipping.