Lamb Jaga

Name: How to cook Lamb Jaga - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Lamb Jaga

‘Nikujaga’ is a very popular Japanese dish made of ‘Niku’ (Meat) and ‘Jagaimo’ (Potato) that are cooked, often with Onion, in sweet soy sauce flavoured broth. I usually use thinly sliced Beef for the dish, but Pork or Chicken can be used. I wondered how about Lamb? I have never ever tried it before, so I tried. I used Garlic instead of Ginger for this Lamb version. This garlic-flavoured ‘Lamb Jaga is quite different from the traditional ‘Nikujaga’, but it is delicious!

Ingredient

Food ration :

4 servings

Potatoes

1-2

Onions

2 cloves

Garlic *crushed

300-400 g

Lamb *thinly sliced, or use off-cuts

2 tablespoons

Mirin

2 tablespoons

Soy Sauce

1/2 cup

Frozen Peas

Cooking instructions

* Step 1

Cut the thinly sliced Lamb into bite size. (*Today I used off-cut Lamb pieces.) Cut Potatoes into 4 to 5cm pieces, and Onion(s) 1-2cm strips.

* Step 2

Place Potato, Onion and Garlic into a pot and just cover with Stock of your choice. You would need 400 to 500ml. Lightly season with Salt if stock is unsalted. Add Mirin and Soy Sauce, cover with a lid, and cook over high heat.

* Step 3

When it starts boiling, add Lamb, then cook covered until Potato is soft, stirring occasionally. *Note: Lower the heat if required, but I usually keep the high heat.