Gingered Lamb Stew

Friday, January 9th, 2009

Something I cooked last weekend and I was typing the recipe up for a friend so I thought I’d post it here too. Double the ginger if you’ve got a cold (triple it if you dare).

Makes: 4 to 6 Servings

Serve with plain rice or lentils.

  • 500g Lamb Stew Meat Diced into 1 inch chunks
  • 2 Cloves Garlic Minced
  • 2-3cm Fresh Ginger Minced or 2 tsp Ground Ginger
  • 2 tbsp Vegetable Oil
  • 1 tsp Sugar
  • 1 tbsp Soy Sauce
  • 2 tbsp White Wine or Rice Vinegar
  • 1 Cup Chicken Stock
  • 2 tsp Dried Mint
  • 1 Fresh Hot Red Chilli (Optional) or 1 tsp Chilli Powder
  • 1 Red or Yellow Bell Pepper Sliced into Strips
  • 1/2 Onion Roughly Chopped
  • Salt
  • Fresh Ground Black Pepper
  1. Heat the oil in a medium sized saucepan.
  2. Add the Garlic, Ginger, Chilli and Sugar and cook for a few seconds till you smell the aroma
  3. Add the Onion and stir cooking for a minute
  4. Add the Soy Sauce, Vinegar, Mint, Lamb, Stock, Lamb and Bell Pepper
  5. Bring to the boil
  6. Season to taste
  7. Simmer gently for 45 to 60 minutes until the lamb is tender
Leave a Comment

2 Responses to Gingered Lamb Stew

Mark Monday, February 9th, 2009

I've racked my brains but I can't think of something vegetarian to use instead of lamb. However I'll try to post my favourite slow cooked black eyed beans recipe which is vegetarian sometime soon.

Andrew Glazebrook Thursday, February 5th, 2009

Do you do a Vegetarian option ?!

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