Slow-Cooked Lamb and Carrot Stew | IDDSI Level 6 Recipe

IDDSI Level 6 (Soft & Bite-Sized) | 120 minutes | Medium

Braised lamb with carrot (紅蘿蔔炆羊肉) is a classic Cantonese and Hakka winter dish — lamb belly or shoulder braised low and slow in a deeply savoury sauce built from fermented tofu (腐乳), red fermented tofu (南乳), chu hou paste and soy sauce, with carrots added partway through. Extended braising completely breaks down the lamb’s connective tissue; pieces cut to 1.5cm cubes offer no resistance to gentle fork pressure throughout, meeting IDDSI Level 6. Carrots cook to the same softness and the thick, flavourful braising sauce provides excellent natural moisture with each bite.

Ingredients (3–4 servings)

Main:

• 600g lamb belly or boneless lamb shoulder, cut into 4cm chunks
• 400g carrots, cut into 3cm rounds

Sauce base:

• 1 cube white fermented tofu (腐乳, about 20g), mashed
• 1 tablespoon red fermented tofu (南乳)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon chu hou paste (柱侯醬)
• 15g rock sugar
• 2 tablespoons Shaoxing rice wine
• 500–600ml water or light stock
• 4–5 slices fresh ginger
• 2 spring onions, tied in a knot
• 1 star anise
• 1 small piece cassia bark (about 4cm)
• 2 tablespoons neutral oil

Method

1. Cut the lamb into 4cm chunks. Place in a pot of cold water with 2–3 slices of ginger. Bring to a boil and blanch for 3–4 minutes. Drain, rinse well under cold water to remove gaminess and impurities, and pat dry.
2. Heat the oil in a heavy pot or wok over medium-high heat. Add the mashed white fermented tofu and red fermented tofu. Stir-fry for about 1 minute until fragrant. Add the remaining ginger slices and spring onion knot and stir briefly.
3. Add the lamb pieces and stir-fry until lightly browned on all sides — about 3–4 minutes.
4. Add the Shaoxing wine and allow to bubble for 30 seconds. Add the light soy sauce, dark soy sauce, chu hou paste and rock sugar. Stir to coat the lamb evenly.
5. Pour in the stock or water. Add the star anise and cassia bark. Bring to a boil over high heat, skim off any foam, then reduce to the lowest possible simmer. Cover and braise for 50 minutes.
6. Add the carrot rounds and continue braising, covered, for a further 30–40 minutes — until both the lamb and carrots can be pierced through easily with a chopstick with no resistance.
7. If excess liquid remains, remove the lid and simmer over medium heat for 5–10 minutes to reduce to a glossy coating sauce. Remove the lamb and carrots, cut into approximately 1.5cm × 1.5cm pieces, and spoon the thick sauce generously over each portion before serving.

Texture Test

Fork pressure test: Passes Level 6 — lamb pieces cut to 1.5cm cubes yield to gentle fork pressure throughout, with no fibrous resistance or springiness. Carrots are equally soft — no firm core — and compress with light pressure without breaking apart prematurely.

Moisture check: Each piece should be well coated in the thick braising sauce. Add warm stock if needed to loosen the sauce to a spooning consistency before serving.

Safety Notes

⚠️ Piece size is critical — cut both lamb and carrot to no larger than 1.5cm × 1.5cm. Even fully tender braised lamb can pose a choking risk if pieces are too large.

⚠️ Bone check — use boneless lamb shoulder or confirm that lamb belly is bone-free. Inspect all pieces carefully before cutting and remove any bone fragments.

⚠️ Remove all aromatics — remove star anise, cassia bark, ginger slices and spring onion knots completely before serving. A spice bag simplifies removal and reduces the risk of missing small pieces.

⚠️ Gaminess sensitivity — some elderly residents may find lamb flavour strong. Blanching with ginger reduces gaminess significantly; braising overnight and reheating the next day further mellows the flavour if needed.

Sourcing in Hong Kong

• Lamb belly / shoulder: Available at wet market butchers, particularly around cooler months and before festive seasons (Winter Solstice, Lunar New Year). Frozen imported lamb (Australian or New Zealand) is available at larger supermarkets year-round; thaw fully before blanching.
• Carrots: Year-round at wet market vegetable stalls; choose firm, heavy carrots
• White and red fermented tofu (腐乳 / 南乳): Available at wet market general stores and all major supermarkets; established brands such as Guanghe (廣合) and Zhimeizhai (致美齋) offer consistent quality
• Chu hou paste (柱侯醬): Available at supermarkets in the sauce and condiment aisle; Lee Kum Kee produces a widely available version

Nutrition

Approximately 310 kcal per serving (about 120g cooked lamb and 80g carrot), 28g protein, 17g fat. Lamb is an excellent source of high-quality protein, haem iron and vitamin B12 — supporting muscle maintenance, red blood cell production and neurological health. Carrots provide beta-carotene (vitamin A precursor), important for eye health. The warming, energy-dense nature of this dish makes it particularly suitable for elderly residents with poor winter appetites or unintentional weight loss.

Cultural Note

Braised lamb is a traditional Cantonese and Hakka winter tonic dish, especially popular around the Winter Solstice (冬至) — one of the most significant calendar events in Hong Kong food culture. Serving it in carefully portioned, sauce-coated form allows elderly residents on IDDSI Level 6 diets to share in the seasonal warmth and tradition of this dish alongside their families, rather than receiving a different meal. The familiar flavour of fermented tofu and chu hou paste is particularly resonant for elderly Cantonese residents who grew up eating this style of cooking.