Slow-Braised Lamb Curry — Hokkaido Lamb Curry
A Hokkaido farmhouse classic, slow-braised lamb shoulder in a rich Japanese curry sauce with root vegetables.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 600g lamb shoulder chunks dry, season generously with salt and pepper. Dice 1 large onion roughly. Cut 1 large carrot and 1.5 medium potatoes into 3–4cm chunks. Mince 2 garlic cloves, grate 1.5 tsp fresh ginger and 0.5 small apple. Set all ingredients nearby.
Sear
Heat 1 tbsp oil in a medium heavy pot over high heat. Sear lamb 3–4 minutes per side until deeply browned. Remove and set aside. Temperature should remain high to develop crust.
Saute
Reduce heat to medium. Add diced onion to the same pot, cook 5–6 minutes until golden and translucent. Add garlic and ginger, cook 1 minute until fragrant. Return lamb to pot.
Braise
Pour in 450ml beef stock, bring to a simmer over medium-high heat. Skim foam from surface. Cover and braise over low heat 50–55 minutes until lamb begins to soften. Add carrot and potato, cover and braise 20–25 minutes until vegetables and lamb are completely tender.
Build
Reduce heat to lowest setting. Add 60g curry roux blocks and grated apple, stirring until fully dissolved and sauce thickens and turns glossy. Stir in 1 tbsp soy sauce. Simmer uncovered 5 minutes, sauce should coat the back of a spoon.
Plate
Ladle curry over steamed Japanese short-grain rice in bowls. Arrange 40g pickled daikon alongside. Serve immediately while the broth is hot and fragrant.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.