When I went home for the holidays, I made sure to grab as many family recipes as possible. This is a recipe for stewed lamb that actually originated with my grandpa. What I like most about this recipe is the versatility. The starting procedure will get you a delicious stewed lamb and from there you can make four different dishes simply by altering what you put into it. I’ll try to break this recipe into sections so it’s a little easier to follow.
Ingredients:
- 2lb of lamb meat, preferably lean
- Ginger
- Salt
Directions:
- If you got the lamb in a big hunk, cut it down into smaller chunks so it’ll cook through faster.
- Bring a large pot of water to a boil over high heat.
- Place the lamb meat in the pot and cook until the water starts boiling again.
- Remove the lamb meat and water from the pot. You could save the broth from this procedure if you’d like, but you’ll probably need to strain or scrape off some the blood particles.
- Rinse the lamb meat to remove any blood on the meat.
- Return the lamb to the pot and cover with just enough water to cover the meat.
- Add six or seven slices of ginger.
- Turn the heat to high and wait for the water to reach a boil.
- Add a tablespoon of salt and reduce the heat to a simmer.
- Cook until the meat is tender, about an hour.
- Remove the meat from the pot and cut into bite sized pieces.
- Save the broth! This will be used as a base for the remainder of the recipes.
What you do from here just depends on what you’re in the mood for! If the picture at the beginning of the entry caught your eye, here’s what you do:
(note, there are tomatoes in the picture but I left them out because the original recipes does not call for them)
Ingredients:
- Half an onion cut into strips
- Half a carrot, sliced
- Parsley
- 2-3 cloves of garlic
- Scallion, rough cut
Directions:
- Add the onion, garlic, and scallions to a stock pot with about half a tablespoon of oil and cook over high heat until fragrant
- Add carrots and cook for two minutes
- Add the lamb meat that you’ve already cooked
- Add about a tablespoon of soy sauce
- Add the stock from the previous section until the contents of the pot are mostly covered.
- Cook with lid for five minutes.
- Garnish the soup with parsley, serve, and enjoy!
Alternatively, you can add noodles and turn the dish into a noodle soup. The alternative that my mom does, which makes a much lighter soup, is to just add cooked noodles to the lamb broth from the lamb meat preparation. You can add garnishes like parsley and little bits of lamb and season with some pepper and a little bit of soy sauce to taste.
Another alternative to the recipe uses almost identical steps to the soup recipe listed above. In this variation, my mom adds two tablespoons of dark soy sauce and only one soup ladle full of soup. This makes a dish that’s less soupy and more of a dish that can be served as a main course.
Still looking for more? Well, if you have extra broth, here’s a super simple soup that you can whip up. Add vinegar and hot sauce (to taste) in a bowl with the lamb broth. Garnish with scallions and you’ve got an ultra simple and ultra clean soup.
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