Red Cooked Lamb With Sweet Potatoes

15m
Prep Time
80m
Cook Time
1h 35m
Ready In

Recipe: #13259

July 22, 2014



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

Original is 8 servings

Nutritional

  • 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 by Step Method

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


  • Large heavy pot or Dutch oven

1 Reviews

ellie

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!

5.0

review by:
(15 Feb 2020)

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