Stew Lamb with Garden Herbs
Stew Lamb with Garden Herbs
Get this quick and easy recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 3 hours
  • Yield 4 servings
  • 600 grams Lamb shoulder
  • Salt, to season
  • 2 teaspoons Corn flour
  • Cooking oil
  • 2 Galangal slices
  • 4 Ginger slices
  • 5 Garlic cloves
  • 3 Lemongrass stalks
  • 4 Red chillies
  • 2 Red onions, sliced
  • 1 Ginger flower, sliced
  1. Preheat the oven to 220°C
  2. Marinate the lamb shoulder with salt and corn flour
  3. Then in a frying pan, add some cooking oil and fry the galangal, ginger, garlic, lemongrass, red chillies and onions
  4. Once all cooked, use a grinder and blend the fried ingredients.
  5. Place the marinated lamb into a casserole dish with the blended ingredients
  6. Bake in the oven at for 3 hours
  7. Once cooked, remove from oven. Let the meat rest for 10 minutes then serve in the casserole dish with the sliced ginger flower

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