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Kenyan Lamb Stew with Chinese Flair
A comforting twist on traditional Kenyan lamb stew, with a hint of Chinese spices.
⏱140 min🍽4 servings📊medium
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Ingredients
- ●1 pound lamb shouldercut into 2-inch pieces
- ●2 tablespoons vegetable oil
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 tablespoon gingergrated
- ●1 teaspoon chili flakes
- ●1/2 teaspoon Chinese five-spice powder
- ●1 can tomatoesdiced
- ●2 cups chicken broth
- ●2 medium potatoespeeled and chopped
- ●1 cup green beanstrimmed and cut
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb in batches until browned on all sides; set aside.
- 3
Add onion, garlic, and ginger to pot, cooking until softened.
- 4
Add chili flakes and Chinese five-spice powder, cooking for 1 minute.
- 5
Add browned lamb, tomatoes, chicken broth, potatoes, and green beans to pot.
- 6
Bring to a boil, then cover and transfer to oven.
- 7
Bake at 300°F (150°C) for 2 hours or until lamb is tender.
- 8
Season with salt and pepper to taste.
- 9
Serve hot over rice or with naan bread.