This is the first post in my between-job period. Two days free at home I’ve already felt bored. But one thing I do like about it is that I have more time for cooking and reading recipes. I also promised my wife that she won’t have to cook for the next a few weeks. This week, the summer in Edmonton is over and we’ve already had snow in Alberta. Unbelievable! We want something warm for dinner in our little new apartment. A big pot of lamb shoulder stew serves the purpose well. This post is part of Fiesta Friday hosted at The Novice Gardener by Angie.
1. Lamb shoulder 1.2 kg, 2 carrots, 2 celery stalks (optional)
2. 1 green onion, 2 ginger slices, 4 dates
3. 3 star anises, 1 cinnamon bar, 5 to 8 dry red peppers, 5 pepper corns
4. 5 to 7 tbsp of soy sauce (start with 5 and add to taste) , 4 tbsp of dark soy sauce and cooking wine , 2 tbsp of sugar, 1.5 tbsp cooking oil
1.Chop the lamb shoulder and carrot into cubes and also prepare other ingredients as shown in the pic below.
2. Blanch the lamb shoulder cubes with boiling water with the sliced ginger for 8 minutes. Get them out and wash the pot. We will need it later.
3. Get a pan ready with cooking oil and low heat. Add the sugar and gently stir until it melt completely. Add the ingredients mentioned in Item 2 and 3. Stir a bit.
4. Turn to High heat. Add the lamb shoulder, soy sauce, dark soy sauce, and cooking wine. Stir util all cubes get the dark color.
5. Time to go back to the pot. Add enough water to submerge them. Low heat and lid on for 1 hour. Then add the carrots (and celery) for another 30 minutes. Then Turn on high heat to dry the sauce for 5 minutes.
6. Get them out into a big bowl and let’s add some decoration, with the rest of the green onion chops.
We are not done yet! We rarely finish lamb stew in one meal so save the rest for a noodle soup!