Spicy Lamb Stew with Daikon
This Spicy Lamb Stew with Daikon is a one-pot, Asian-inspired comfort meal bursting with flavor. Tender lamb, aromatic spices, and mild daikon create a protein-rich, fiber-packed stew that’s satisfying and nutritious. Perfect for weeknight dinners, meal prep, or cozy winter nights.
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.
