Red Cooked Lamb With Sweet Potatoes

Prep Time
Cook Time
1h 35m
Ready In

"The fragrant mix of scallions, garlic and spices in this recipe, could warm you to the soles of your feet. Perfect wintertime dish."

Original recipe yields 8 servings


  • Serving Size: 1 (314 g)
  • Calories 539.2
  • Total Fat - 34.9 g
  • Saturated Fat - 14.8 g
  • Cholesterol - 103.5 mg
  • Sodium - 1165.4 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 4.5 g
  • Sugars - 3.7 g
  • Protein - 28.4 g
  • Calcium - 108.4 mg
  • Iron - 4.7 mg
  • Vitamin C - 17.7 mg
  • Thiamin - 0.2 mg

Step 1

Heat a large heavy pot or Dutch oven over high heat. Add oil and heat until hot. Add scallions, garlic, ginger, cinnamon sticks, chili paste and aniseed; stir-fry until fragrant, about 15 seconds.

Step 2

Add soy sauce rice wine and sugar. Pour in 5 cups of water and bring to a boil. Add lamb and return to a boil. Reduce the heat to low, partially cover, and simmer until the lamb is just tender, about 1 hour.

Step 3

Add sweet potatoes and continue to cook, partially cover, until they are tender, about 20 minutes. Discard the ginger and cinnamon sticks.

Step 4

Lightly mix in spinach. Cover and cooked until spinach has wilted, about 1 1/2 minutes. Ladle into soup plates and serve.

Tips & Variations

  • Large heavy pot or Dutch oven



This is so good! Made as directed except I used less lamb than indicated. I also used thai green chili paste because that is what I had on hand. Delicious! Thanks for sharing!

review by:
(15 Feb 2020)