Braised Lamb Stew with Ginger

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 451
  • Fat: 10g
  • Saturated fat: 2g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2g
  • Protein: 28g
  • Carbohydrate: 59g
  • Fiber: 4g
  • Cholesterol: 74mg
  • Iron: 3mg
  • Sodium: 650mg
  • Calcium: 37mg


  • 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


  1. Combine first 5 ingredients (through pepper) in a bowl.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Braised Lamb Stew with Ginger Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy