Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, lamb jaga. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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. Place Potato, Onion and Garlic into a pot and just cover with Stock of your choice. Place the lamb on top of the potatoes.
Lamb Jaga is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Lamb Jaga is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have lamb jaga using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lamb Jaga:
- Take 4 Potatoes
- Get 1-2 Onions
- Make ready 2 cloves Garlic *crushed
- Make ready 300-400 g Lamb *thinly sliced, or use off-cuts
- Get Stock of your choice
- Get Salt as required
- Take 2 tablespoons Mirin
- Make ready 2 tablespoons Soy Sauce
- Get 1/2 cup Frozen Peas
Stir to blend and rub all over the lamb. Grass fed lamb meat is soft, delicious and extremely rich in protein. Find a whole, half, or quarter lamb, lamb chops, rack of lamb, leg of lamb, or many other lamb meat products. Nikujaga is one of those dishes that anyone could wing without a recipe once you know the gist of what it's supposed to taste like.
Instructions to make Lamb Jaga:
- 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.
- 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.
- 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.
- When Potato is cooked, remove the lid and add Frozen Peas. Cook until the sauce is thickened, shaking and tossing occasionally.
- Pour into a large serving bowl and serve.
Find a whole, half, or quarter lamb, lamb chops, rack of lamb, leg of lamb, or many other lamb meat products. Nikujaga is one of those dishes that anyone could wing without a recipe once you know the gist of what it's supposed to taste like. The beef can be anything from ground chuck to short ribs; just make sure you use a cut with enough fat, otherwise the meat will get dried out. Nikujaga, literally meaning meat-potato, is perhaps one of the most straightforward and comforting dishes in the Japanese repertoire. It's traditionally made of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with konnyaku, a gluten-free noodle made from yam.
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