Chinese lamb stew is a gently spiced braise of tender lamb, ginger, soy, star anise and daikon radish, served hot with rice or noodles. This northern Chinese–style version builds savory depth in one pot; ingredients and seasoning vary between regional and family versions, so the heat and spices are easy to adjust.
Ingredients
- 3 lb boneless lamb shoulder, cut into 1½-inch (4 cm) pieces (1.36 kg)
- 2 tablespoons neutral oil (30 ml), such as canola or peanut oil
- 1 large yellow onion, cut into thick wedges (about 10 oz / 280 g)
- 2 tablespoons peeled ginger, sliced into thin coins (30 g)
- 6 garlic cloves, lightly crushed (about 18 g)
- 2 tablespoons doubanjiang, Sichuan chili-bean paste (30 g); if unavailable, use 1 tablespoon (15 g) miso plus 1 teaspoon (5 ml) chili-garlic sauce, which gives a milder, less fermented flavor
- ¼ cup Shaoxing rice wine (60 ml); dry sherry is a practical substitute, though its flavor is less savory
- 5 cups unsalted beef or lamb stock (1.2 L), plus a little more if needed
- ¼ cup light soy sauce (60 ml)
- 1 tablespoon dark soy sauce (15 ml), for color; use another tablespoon of light soy if you cannot find it
- 1 tablespoon rock sugar or packed brown sugar (12 g)
- 2 whole star anise pods (about 2 g)
- 1 small cinnamon stick, about 3 inches (7.5 cm)
- 1 teaspoon whole Sichuan peppercorns (2 g); black peppercorns work but lack Sichuan pepper’s citrusy, tingling quality
- 2 dried red chilies, left whole (about 2 g), optional
- 1 lb daikon radish, peeled and cut into 1½-inch (4 cm) chunks (450 g); use peeled turnip if daikon is unavailable, for a slightly sharper flavor
- 1 teaspoon fine salt (5 g), or to taste, depending on the saltiness of the stock
- 2 scallions, thinly sliced (about 30 g), for serving
- ¼ cup roughly chopped cilantro leaves (10 g), for serving, optional
Instructions
- Prepare the lamb and aromatics. Pat the lamb dry with paper towels so it browns rather than steams. Cut away any very thick, hard pieces of surface fat, but leave some marbling for a rich stew. Measure the sauces, wine and stock, and cut the onion, ginger, garlic and daikon. Keeping the ingredients ready makes the browning and deglazing steps easier.
- Brown the lamb in batches, about 15 minutes. Heat the oil in a heavy Dutch oven or deep, lidded pot over medium-high heat. Add enough lamb to cover the bottom without crowding it, and brown the pieces on two or three sides, turning as needed. Transfer them to a plate and repeat. If the pot looks dry, add a teaspoon of oil between batches; if browned bits are sticking, that is useful flavor, but lower the heat if they begin to burn.
- Cook the aromatics, about 5 minutes. Reduce the heat to medium. Add the onion, ginger and garlic and cook, stirring, until the onion begins to soften and the ginger smells fragrant. Stir in the doubanjiang and cook for about 1 minute. It should coat the aromatics and release its aroma, not scorch against the pot.
- Deglaze and build the braising liquid, about 5 minutes. Pour in the Shaoxing wine and scrape up the browned bits with a wooden spoon. Let it bubble for 1 minute, then add the stock, light and dark soy sauces, sugar, star anise, cinnamon, Sichuan peppercorns and dried chilies, if using. Return the lamb and any juices on the plate to the pot. The liquid should come close to covering the meat; add a little stock or water if necessary.
- Simmer the lamb for 1 hour 35 minutes. Bring the liquid just to a boil, then lower the heat until it maintains a gentle simmer. Cover the pot, leaving the lid slightly ajar if the liquid is bubbling vigorously, and cook until the lamb is beginning to soften. Check occasionally: the surface should move gently, not boil hard. Add a splash of water or stock if the liquid level drops substantially, and turn the pieces once or twice for even cooking.
- Add the daikon for the final 25 minutes of that simmer. Stir in the radish chunks, cover the pot again and continue simmering until both the lamb and daikon are tender when pierced with a fork. If the lamb still feels firm, keep simmering in 10-minute increments; shoulder varies, and tenderness is a better guide than the clock alone. The daikon should be soft enough to take up some broth but not so mushy that it disappears.
- Finish the stew, about 10 minutes. Uncover the pot and skim excess fat from the surface if you prefer a lighter broth. Taste the liquid and add the measured salt gradually, bearing in mind that soy sauce and stock may already provide enough. For food safety, USDA FSIS gives whole cuts of lamb a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest; check a thick piece with a food thermometer. This braise cooks well beyond that minimum for tenderness. Let the finished stew stand for 3 minutes, then serve with scallions and cilantro.
Tips
- Brown in uncrowded batches. A packed pot traps steam and leaves the lamb pale. Take the extra few minutes to brown in batches; those browned surfaces and the fond on the bottom help make the broth taste fuller. If the fond turns black, wipe it out before adding the aromatics so the finished sauce does not taste burnt.
- Keep the simmer gentle. A hard boil can make the outside of lamb pieces tighten before the connective tissue softens, and it can break the daikon apart. If the liquid is bubbling rapidly, lower the burner or move the pot to a smaller one. A heat diffuser can help on a stove that runs hot.
- Adjust the heat with the bean paste. Doubanjiang brands and batches vary in salt and chile intensity. Start with the listed amount for a savory, moderately warm stew, or use half if you are sensitive to heat. Add more only near the end, tasting as you go; adding extra soy sauce too early can make the broth overly salty as it reduces.
- Choose a good cut and trim thoughtfully. Boneless shoulder has enough connective tissue to become tender during a long braise. Leg meat is leaner and may become dry if cooked for the same length of time. If using bone-in lamb shoulder, allow for extra weight and remove bones before serving; the cooking time may also need to increase until the meat is fork-tender.
Serving Suggestions
Serve the lamb and daikon in deep bowls with plenty of broth, because the sauce is part of the meal rather than just a coating. Steamed white rice is a simple match and soaks up the soy-and-spice broth. Plain wheat noodles, rice noodles or hand-pulled-style noodles also work; cook them separately and place them in bowls before ladling the stew over them so they do not absorb all the liquid in the pot.
For a balanced table, add a crisp vegetable side such as quickly blanched greens, sautéed bok choy or cucumber dressed with rice vinegar. The stew is already rich and aromatic, so a fresh, lightly seasoned side is usually more useful than another heavy dish. Set out extra sliced scallions, cilantro and chili oil so people can finish their own bowls. If serving family-style, place the pot on a trivet and offer a ladle, keeping the lamb and radish submerged in broth between servings.
Variations
For a milder version, leave out the dried chilies and reduce the doubanjiang to 1 tablespoon (15 g). The stew will retain its ginger, soy and warm-spice character, but it will have less chile heat. If the reduced bean paste makes the broth taste less rounded, add a little more light soy sauce only after tasting, since saltiness varies with the stock.
Carrots can replace some or all of the daikon. Add thick carrot pieces for the final 30 to 35 minutes so they become tender without dissolving; they bring more sweetness and less of daikon’s clean, peppery note. Potato is another filling option, but add large chunks only for the final 25 to 30 minutes and stir gently, since potatoes can cloud and thicken the broth as they break down.
To make a richer, more aromatic broth, add one dried mandarin peel, if available, with the star anise and cinnamon, then remove it before serving. Dried mandarin peel is traditional in some braises but not essential; fresh orange peel is a convenient substitute, though it gives a brighter citrus aroma and should be removed after simmering. You can also omit Sichuan peppercorns if you do not enjoy their distinctive tingle and use black pepper instead. These are flexible adjustments, not claims that one combination represents every Chinese lamb stew.
Storage and Reheating
Refrigerate the stew within 2 hours of cooking, divided into shallow airtight containers so it cools more quickly. Keep it refrigerated for 3 to 4 days. The flavors often settle and deepen by the next day; the lamb may firm up when cold because of the broth’s fat and gelatin, which is normal. Remove any solidified fat from the top if desired before reheating.
For longer storage, freeze cooled portions in freezer-safe containers for about 2 to 3 months for best quality. Leave a little room at the top for expansion, and thaw in the refrigerator rather than on the counter. The daikon may soften further after freezing, but the stew remains suitable for serving over rice or noodles.
Reheat a portion in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water or stock if the broth has thickened. Bring it to a steady simmer, then check that leftovers reach 165°F (74°C) with a food thermometer, the USDA FSIS recommended reheating temperature. For a microwave, cover loosely, heat in short intervals, and stir between intervals so the center heats evenly. Reheat only the amount you plan to eat rather than repeatedly warming the full batch.
Frequently Asked Questions
Can I make Chinese lamb stew a day ahead?
Yes. Cool and refrigerate it promptly, then reheat it gently the next day to 165°F (74°C). Making it ahead is convenient because the broth has time to mingle with the lamb and spices. If you want the daikon to keep a firmer shape, cook it until just tender and avoid vigorous stirring during reheating.
Can I make this recipe in a slow cooker?
Yes, though browning the lamb and cooking the aromatics on the stove first will give the stew a deeper flavor. Transfer everything except the daikon to the slow cooker and cook on low until the lamb is nearly tender, usually about 6 to 8 hours depending on the cooker. Add the daikon for the final 1 to 2 hours, checking that it softens without falling apart. Slow cookers vary, so use tenderness rather than time alone as your guide.
What can I use instead of daikon?
Peeled turnip is the closest practical substitute and holds its shape during a long simmer, though it tastes a little sharper. Carrots work too and make the broth sweeter; add them for the final 30 to 35 minutes. Avoid adding quick-cooking vegetables at the start, since they may become too soft before the lamb is tender.
Is this stew very spicy?
At the listed amounts, it has noticeable warmth rather than intense heat, but doubanjiang varies by brand. For a mild pot, omit the dried chilies and use 1 tablespoon (15 g) of doubanjiang, or use the suggested miso and chili-garlic substitute in a smaller amount. Diners can add chili oil individually, which is easier than trying to cool an overly hot pot after cooking.
Why is my lamb still tough after the stated cooking time?
Lamb shoulder pieces can vary in size, and some need longer for their connective tissue to soften. Keep the stew at a gentle simmer and cook in 10-minute increments until a fork slides into the meat easily. Check that there is still enough liquid to prevent scorching, and avoid turning up the heat to force the process; a steady, gentle braise is more reliable.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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