‘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!
1 to 2 Onions
2 cloves Garlic *crushed
300 to 400g Lamb *thinly sliced, or use off-cuts
Stock of your choice
Salt as required
2 tablespoons Mirin
2 tablespoons Soy Sauce
1/2 cup Frozen Peas
- 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.