Xenial Lamb Stew
A hearty, comforting Chinese-inspired lamb stew made with tender lamb and springy vegetables.
Ingredients
- ●1.5 lbs lamb shoulder
- ●2 spring onionschopped
- ●2 tsp springy turmeric
- ●1 tsp turkish red pepper flakes
- ●2 cups stewchicken broth
- ●1/4 cup xenial green onionschopped, for garnish
Instructions
- 1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 2
Add the lamb shoulder and cook until browned on all sides, about 5 minutes.
- 3
Remove the lamb from the pot and set aside.
- 4
Add the chopped spring onions and cook until they start to soften, about 2 minutes.
- 5
Add the turmeric and red pepper flakes and cook for 1 minute.
- 6
Add the stew and bring to a boil.
- 7
Return the lamb to the pot and cover.
- 8
Transfer the pot to the oven and cook at 300°F (150°C) for 2 hours.
- 9
Remove the pot from the oven and let it cool slightly.
- 10
Shred the lamb with two forks and return it to the pot.
- 11
Season with salt and pepper to taste.
- 12
Garnish with chopped green onions and serve.