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 

Serves 3–4

Ingredients

Rapeseed oil

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

500ml water

2 dried shiitake mushrooms

Sheet of dried Irish kelp seaweed

80ml soy sauce

2 tablespoons sake

1 tablespoon mirin

1 tablespoon sugar

 Instructions

1.Heat the oil in a large, heavy-based saucepan on a medium to high heat.

  1. 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.
  2. Toss in the carrot and potatoes.
  3. Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
  4. Bring to the boil and then reduce to a simmer.
  5. Using a ladle remove any foam that floats to the top of the water.
  6. 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)
  7. Serve in a bowl and top with thinly sliced blanched green beans, accompanied by rustic bread.

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