Roy’s Lamb Stew with Potatoes and Cabbage

Roy's special recipe for hearty Lamb Stew!



Adjust Servings

Recipe CategoriesLamb



4Tablespoonsesame oil
2Poundlamb shoulder meat, cut into large pieces
1eachlarge leek, chopped
2stalklemongrass, smashed ends and kept whole
4Clovegarlic, smashed
1TeaspoonChinese 5 spice
32Ouncebeef broth or beef stock
1⁄4Cupoyster sauce
10piece(s)dried shiitake mushroom


1CupJapanese eggplant, cut into large pieces
1⁄2Cupchayote (squash), diced into large pieces
1Cupdaikon (radish), diced into large pieces
1Cuplotus root, peeled and diced
2OunceHamakua shimeji mushrooms
10eachbaby red and yellow potatoes
2CupAsian cabbage (Choi sum, Pak choy, or Kai choy), rough cut



  1. Use heavy-bottomed sauce pot, heat oil on high heat and brown lamb on all sides.
  2. Add in leeks and lemongrass.
  3. Turn down heat and add garlic to sauce pot.
  4. Brown slightly.
  5. Add 5 spice, beef stock, oyster sauce and shiitake mushrooms.
  6. Simmer on medium heat for 35 minutes.
  7. Skim the top of liquid occasionally to remove any foam. Discard foam.


  1. After simmering and skimming lamb stew, turn down heat to a low simmer and add in eggplant, chayote, daikon, lotus root, shimeji mushrooms and potatoes.
  2. Keep simmering on low for 30 minutes.
  3. Check potatoes to make sure that they are tender.
  4. Bring back up to a boil and carefully remove the lemongrass stems.
  5. Make a slurry with water and cornstarch.
  6. Add cornstarch slurry to boiling stew and stir in.
  7. Turn heat back down and simmer for 10 minutes.
  8. Before serving add in cabbage.
  9. Garnish with fresh cilantro for extra aromatics.


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