Lamb and Onion Stew Recipe
Lamb and onion are always great together, and here they combine to make a really healthy, and tasty stew dish. Lamb and onion stew recipe is perfect for any party and works every time.
Prep time: 5 minutes
Cook time: 2 hours
Utensils:
Wok, serving bowl.
Serves 2
Ingredients:
9oz. / 250 g lamb, cut into chunks
1-2 slices ginger root, peeled
1 tbsp. chopped scallion
2 garlic cloves
2 fennels, 3 leeks
1 onion, peeled, cut crosswise into thin strips
2 tbsps. vegetable oil for stir-frying
Seasonings:
1 tbsp. light soy sauce
1 tbsp. chicken essence
1 tbsp. Chinese rice wine, or dry sherry
1 tsp. salt, or to taste
Directions:
1. In a wok, bring 4-5 cups water to a boil, blanch the lamb briefly, about 1 minute, skim the foams, then drain well in a colander and transfer to a bowl for later use.
2. Pour off all the water from the wok, add 2 tbsps. vegetable oil and swirl to coat the surface, heat until the oil is hot, saute the ginger and garlic cloves until aromatic, about 30 seconds.
3. Add back the lamb into the wok, stir fry over medium heat for 1-2 minutes.
4. Add in 1-2 cups water, 3 leeks, 2 fennels, and onion strips, stir into 1 tbsp. light soy sauce and 1 tbsp. Chinese rice wine, stir to mix everything together, then reduce to low heat and let simmer for about 2 hours until the liquid thickens, stirring occasionally.
5. At the last minute of cooking, add 1 tbsp. chicken essence and 1tbsp. chopped scallion, season with salt as you would, mix everything well.
6. Ladle into warmed bowl and serve hot.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 13.32 g |
| Total fat: 34.56 g |
| Carbohydrate: 0.6 g |
| Calories: 367.2 kcal |
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