Braised Lamb Stew with Ginger

serves 4


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1 pound lamb stew meat
2 tablespoons cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
1/4 teaspoon freshly ground black pepper
6 dried shiitake mushrooms
1 tablespoon canola oil
2 tablespoons peeled, minced fresh ginger
3 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/3 cups sliced carrot
2 tablespoons oyster sauce
1/4 cup chopped fresh cilantro
4 cups hot cooked rice noodles


Combine first 5 ingredients (through pepper) in a bowl.

Combine 1/2 cup boiling water and mushrooms in a bowl. Let stand 15 minutes; drain, reserving the soaking liquid. Discard stems; thinly slice caps.

Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 30 seconds. Add lamb mixture; sauté 4 minutes. Stir in broth; bring to a boil. Cover and reduce heat; simmer 40 minutes. Uncover and bring to a boil; add carrot, mushrooms, and reserved liquid. Cook 5 minutes, or until slightly thick. Add oyster sauce and cilantro; serve with rice noodles.

Created date

October 2003

Nutritional Information

Calories 451
Fat 10 g
Satfat 2 g
Monofat 5 g
Polyfat 2 g
Protein 28 g
Carbohydrate 59 g
Fiber 4 g
Cholesterol 74 mg
Iron 3 mg
Sodium 650 mg
Calcium 37 mg