Lamb Ribs with Water Chestnut and Carrot Stew
A comforting Chinese braised lamb dish where tender ribs are slow-cooked with sweet carrots and crunchy water chestnuts. The dried tangerine peel adds subtle citrus depth while ginger and garlic bring aromatic warmth to this hearty stew.
Story
This classic Chinese home-style stew brings together tender lamb ribs with the natural sweetness of carrots and the unique crunch of water chestnuts. The slow braising method transforms tough lamb into melt-in-your-mouth goodness, while the dried tangerine peel (chenpi) adds that characteristic Cantonese flavor depth.
Ingredients
Lamb ribs, cut into 2-inch pieces
2 pounds
Carrots, cut into thick chunks
2 large
Water chestnuts, peeled
8-10 pieces
Dried tangerine peel (chenpi), soaked and scraped
2 pieces
Ginger, sliced
4 slices
Garlic sprouts (or scallions), cut into segments
3 stalks
Light soy sauce
3 tablespoons
Dark soy sauce
1 tablespoon
Shaoxing wine
2 tablespoons
Rock sugar or brown sugar
1 small piece
Salt
to taste
Water or lamb broth
enough to cover meat
Instructions
1
Prepare the lamb
Rinse lamb rib pieces and place in a large pot with cold water. Bring to a boil over high heat and cook for 2-3 minutes. Drain and rinse the meat to remove the blood foam and any impurities. This step ensures a cleaner tasting stew.
2
Season and brown the meat
Heat a tablespoon of oil in a clean pot or Dutch oven. Add the ginger slices and lightly fry until fragrant. Add the parcooked lamb ribs and stir-fry for 2 minutes. Pour in the Shaoxing wine, then add light soy sauce, dark soy sauce, and rock sugar. Toss everything together until the meat is evenly coated with the seasonings.
3
Build the stew
Add enough water or lamb broth to completely cover the lamb pieces. Drop in the soaked and scraped dried tangerine peel. Bring the liquid to a gentle boil, then reduce heat to low. Cover and let simmer for about 1 hour until the lamb becomes tender.
4
Add vegetables
Add the carrot chunks and water chestnuts to the pot. Continue braising for another 25-30 minutes until the carrots are soft but still hold their shape. The water chestnuts should remain slightly crunchy.
5
Finish and serve
Taste the braising liquid and adjust seasoning with salt if needed. The sauce should be rich and slightly thick. Add the garlic sprouts in the last minute of cooking. Serve hot, spooning the flavorful sauce over the lamb and vegetables.
