Lamb Stew with Pumpkin and Dried Mandarin Peel Recipe

Heading into colder weather doesn’t always need to be a bad thing –with root vegetables such as sweet potato and pumpkin making a seasonal return, there’s a lot more to play with in the kitchen! This Lamb Stew with Pumpkin and Dried Mandarin Peel is the ultimate autumnal ‘stay inside and wrap up warm’ dish. Oozing with flavour, this is guaranteed to be a new favourite meal.

Serves 4-6


1.25kg lamb leg, off the bone

500g pumpkin

3 tbsp vegetable oil

2 medium onions

3 thick slices ginger

3 garlic cloves, minced

40g dried mandarin peel, roughly chopped

90ml shaohsing wine

900ml water

4 tsp Wing Yip Dark Soy Sauce

1 tsp sugar

2 spring onions, thinly sliced

2 tbsp fresh coriander, roughly chopped


  1. Cut the lamb into large 1inch chunks.
  2. Peel the skin off of the pumpkin and then cut into large pieces approximately 2 inches in size.
  3. In a saucepan heat the oil over a medium heat and when the oil is hot add the lamb to seal. Fry the lamb for 3-4 minutes ensuring that it is evenly browned all over. You might need to cook the lamb in batches to ensure that the pan is not over-crowded.
  4. When all of the lamb is sealed, remove from the pan and keep to the side. Add the onion, ginger, garlic and mandarin peel to the pan. Stir-fry for 3-4 minutes until the onions have started to soften. Add in the shaohsing wine and de-glaze the pan by turning the heat up to high and scraping any bits of lamb or onion off of the pan.
  5. Next add the water, dark soy sauce and sugar to the saucepan. Bring to the boil and then add the lamb, and any juices, into the pan. Reduce the heat to low, cover the pan with a lid and then gently simmer for 1 hour. Stir the stew every so often to prevent anything from sticking to the pan.
  6. After 1 hour, add the pumpkin to the pan and top up with water if necessary, to ensure that the pumpkin is fully covered. Cover the pan again and simmer for another 30 minutes or until the pumpkin is cooked.
  7. Once the pumpkin is cooked, the stew is ready to serve. Garnish with spring onion and coriander and it could be served with rice or noodles.

Note: this stew can be made ahead of time as it often tastes better the next day.

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