Braised Lamb Stew with Ginger

Braised Lamb Stew with Ginger


  • 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.

  • Yield: serves 4

Nutritional Information

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