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.
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 rustic bread for a quick and tasty mid-week 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
Rustic bread, 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 rustic bread.