stewed mutton with radish

How to Make Braised Lamb with Radish: A Complete Guide

Braised lamb with radish is a comforting, aromatic dish perfect for cold weather. Tender lamb melts in your mouth, while radish soaks up the rich broth, creating a harmonious blend of flavors. Here’s a simple yet detailed guide to mastering it.

Ingredients: 500g lamb (preferably shoulder, cut into chunks), 1 large white radish (peeled and cubed), 3 ginger slices, 5 cloves garlic, 1 scallion (tied), 1 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp five-spice powder, salt to taste, and cooking oil.

Steps:

1. Prep the lamb: Blanch lamb in boiling water for 3 minutes to remove impurities. Rinse and set aside.

2. Sauté aromatics: Heat oil in a pot. Stir-fry ginger, garlic, and scallion until fragrant. Add lamb, searing until lightly browned.

3. Simmer: Pour in cooking wine, light/dark soy sauce, and five-spice powder. Add enough water to cover the lamb. Bring to a boil, then reduce heat to a simmer, cover, and cook for 1 hour.

4. Add radish: Toss in radish cubes. Simmer for another 20–30 minutes until radish turns translucent and lamb is fork-tender.

5. Season: Adjust salt to taste. Garnish with chopped cilantro before serving.

Tips: For a richer broth, use lamb bones. For extra flavor, add a dried chili or a pinch of cumin. Serve hot with steamed rice for a satisfying meal. This hearty dish balances the lamb’s warmth with the radish’s freshness, making it a timeless favorite.