I’m delighted to be acting as an Ambassador for the European Lamb Campaign. After living abroad for many years I returned home with a greater apprecation for local ingredients and the role they play in creating a delicious meal. We are lucky to have excellent quality local lamb which is suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays.
This recipe takes inspiration from my time in Japan but using local ingredients. The lamb meat fills this light Japanese broth with a delicious and unique flavour which the potatoes and vegetables easily absorb. This is a comforting dish which you can serve with rice or rustic bread for a quick family meal or special occasion.
Japanese Style Lamb Stew
1 large onion, peeled & roughly chopped
250g lamb meat, chopped into cubes
1 tablespoon freshly grated ginger
1 large carrot, peeled & roughly chopped
2 large potatoes, peeled & roughly chopped
Blanched green beans, to serve
Bowls of boiled rice with peas, to serve
For the broth
2 dried shiitake mushrooms
Sheet of dried Irish kelp seaweed
80ml soy sauce
2 tablespoons sake
1 tablespoon mirin
1 tablespoon sugar
1.Heat the oil in a large, heavy-based saucepan on a medium to high heat.
- Add the onion and fry for a minute or so. Then add the lamb and ginger and continue to fry for a few more minutes.
- Toss in the carrot and potatoes.
- Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
- Bring to the boil and then reduce to a simmer.
- Using a ladle remove any foam that floats to the top of the water.
- Cover with a lid and cook on a low heat for about 30 minutes or until the vegetables are cooked through (remove the kelp seaweed before serving)
- Serve in a bowl and top with thinly sliced blanched green beans, accompanied by bowls of boiled rice with peas.