Warm, comforting, and packed with bold flavors, this Spicy Lamb Stew with Daikon transforms simple ingredients into a hearty, satisfying meal.
Rich in protein from tender lamb and fiber from daikon, it offers a balanced, nutritious option for any dinner.
Low in saturated fat and full of aromatic spices, it’s perfect for easy weeknight meals or meal prepping.
Spicy Lamb Stew with Daikon
Equipment
- 1 large saucepan
- 1 large Dutch oven or heavy-bottomed pot
- Measuring Cups and Spoons
- chef’s knife
- cutting board
- Wooden spoon or spatula
- Small bowl (for cornstarch slurry)
Ingredients
- 2 pounds lamb stew meat or boneless lamb leg cut into 2-inch pieces
- 3 tablespoons extra-virgin olive oil
- 5 cloves garlic peeled and smashed
- 2 Thai chilis sliced
- 1/2 ounce fresh ginger root sliced
- 1/4 cup Shaoxing wine or dry sherry
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 cup chicken bone broth or regular chicken stock
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 3 whole star anise
- 12 ounces daikon peeled and cubed
- 3 tablespoons cornstarch
- Chopped green onion for garnish
Instructions
- Prep the Lamb Properly: Begin by placing your lamb pieces into a large saucepan. Cover them completely with cold water and bring to a gentle boil over medium-high heat. This initial blanching step removes any impurities from the meat and helps produce a cleaner, richer stew. Let the water reach a rolling boil for about 5 minutes, then carefully drain the water and rinse the lamb under cold running water. Set the lamb aside on a plate or bowl while you prepare the rest of the ingredients.
- Prepare Your Cooking Vessel: Rinse your saucepan thoroughly to remove any residue or, preferably, use a large Dutch oven. Ensure the pot is fully dry to avoid excess water diluting your stew. Place the Dutch oven over medium heat, allowing it to warm gradually.
- Sauté Aromatics for Flavor: Pour in the extra-virgin olive oil and let it heat for approximately 2 minutes, swirling occasionally to coat the bottom of the pot. Add the smashed garlic, sliced Thai chilis, and fresh ginger slices. Stir continuously and sauté for about 1–2 minutes, or until the mixture becomes fragrant and begins to release its aromatic oils. Be careful not to let the garlic brown too quickly, as this can impart a bitter taste.
- Brown the Lamb: Add the blanched lamb pieces to the pot with the aromatics. Stir frequently to ensure all sides of the meat are lightly seared. This step helps lock in the juices of the lamb and enhances the depth of flavor in the finished stew. Continue cooking for about 5 minutes until the meat is evenly browned.
- Deglaze and Build the Sauce: Pour in the Shaoxing wine (or dry sherry) to deglaze the pot, gently scraping the bottom with a wooden spoon to release any caramelized bits stuck to the pan. These bits carry concentrated flavor that will enrich your stew. Immediately add the dark and light soy sauces, chicken broth, brown sugar, and ground cumin. Stir gently to combine all the liquid ingredients with the lamb and aromatics.
- Infuse with Whole Spices: Drop the star anise into the simmering mixture. Switch the heat to high and bring the stew to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and allow it to simmer gently for 1½ hours. During this time, the lamb will become tender, and the flavors will meld beautifully. Stir occasionally to prevent sticking and ensure even cooking.
- Add the Daikon: About 45 minutes before the stew is finished, carefully add the peeled and cubed daikon to the pot. Stir thoroughly to coat the daikon pieces with the sauce. As it simmers, the daikon will absorb the rich, spiced flavors of the stew while releasing subtle sweetness, creating a perfect balance with the savory lamb. Continue to simmer until both the lamb and daikon are tender.
- Thicken the Stew: In a small bowl, combine the cornstarch with ¼ cup of cold water, stirring until completely smooth to form a slurry. Slowly pour the slurry into the simmering stew while stirring gently. This will thicken the sauce and give it a silky, luscious texture. Allow the stew to simmer for an additional 2–3 minutes to fully activate the cornstarch. Turn off the heat once the desired consistency is achieved.
- Garnish and Serve: Transfer the stew to serving bowls or a large serving dish. Sprinkle generously with freshly chopped green onions for a pop of color and a mild, fresh onion flavor. This stew pairs beautifully with steamed rice, mashed potatoes, or even a slice of crusty bread to soak up the rich sauce. Serve hot and enjoy a deeply satisfying, aromatic meal.
Notes
- Blanching the lamb before browning ensures a cleaner flavor and tender meat.
- Adjust the number of Thai chilis according to your preferred spice level.
- Daikon can be swapped with carrots, turnips, or potatoes for variety.
- Use a heavy-bottomed Dutch oven to prevent sticking and encourage even cooking.
- The cornstarch slurry is optional if you prefer a thinner, broth-style stew.
- This stew tastes even better the next day, making it ideal for meal prep.
Chef’s Secrets for Perfect Flavor
Achieving a rich and aromatic lamb stew relies on layering flavors thoughtfully.
Blanching the lamb first removes impurities and ensures a clean, deep taste.
Don’t rush the sautéing of garlic, ginger, and chilis—they release essential oils that infuse the stew.
Star anise adds a subtle, licorice-like sweetness, but can be reduced if you prefer a milder aroma.
Using both light and dark soy sauces balances saltiness and umami, while the Shaoxing wine introduces depth and complexity.
Patience during the long simmer allows the lamb to become tender and the daikon to soak up the savory, spicy sauce.
Serving Suggestions for Maximum Enjoyment
Serve this hearty lamb stew over a bed of steamed jasmine rice, fluffy mashed potatoes, or buttery couscous to soak up the rich sauce.
Garnish with chopped green onions or fresh cilantro for a pop of freshness.
For a complete meal, pair it with lightly sautéed greens, such as bok choy or spinach, and a crisp Asian-style salad.
A side of pickled vegetables can add a tangy contrast that balances the stew’s warmth and spice.
Storage Tips for Longevity
Store leftover stew in an airtight container in the refrigerator for up to 3–4 days.
The flavors often deepen overnight, making reheated portions even more flavorful.
For longer storage, freeze the stew for up to 2 months; ensure it’s cooled completely before freezing and use freezer-safe containers.
Reheat gently over low heat on the stove to prevent the lamb from toughening and to maintain the sauce’s smooth texture.
Avoid microwaving at high heat, which can alter the flavor and consistency.
Frequently Asked Questions
1. Can I use other meats instead of lamb?
Yes! Beef chuck or venison can be substituted for lamb, but cooking times may vary slightly.
Lamb’s rich flavor, however, pairs best with star anise and the aromatic spices in this recipe.
2. Is daikon necessary, or can I use other vegetables?
Daikon adds a mild sweetness and texture, but you can use carrots, turnips, or potatoes instead.
Keep in mind that cooking times may need slight adjustment depending on the vegetable’s firmness.
3. How spicy is this stew, and can I adjust it?
The heat mainly comes from Thai chilis. You can reduce the number of chilis or remove seeds to lower spiciness.
For more heat, add extra slices or a dash of chili paste.
4. Can I make this stew ahead of time for meal prep?
Absolutely. This stew tastes even better the next day as flavors meld.
Store in airtight containers in the fridge and portion out for lunches or dinners throughout the week.
5. What should I serve with this stew for a complete meal?
It pairs wonderfully with steamed rice, mashed potatoes, or couscous.
Lightly sautéed greens, pickled vegetables, or a fresh salad complement the rich, savory flavors perfectly.
