Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, lamb jaga. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Lamb Jaga is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Lamb Jaga is something that I have loved my whole life.

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. Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste.

To get started with this recipe, we have to first prepare a few components. You can cook lamb jaga using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Lamb Jaga:

1. Get 4 Potatoes
2. Take 1-2 Onions
3. Prepare 2 cloves Garlic *crushed
4. Prepare 300-400 g Lamb *thinly sliced, or use off-cuts
5. Get Stock of your choice
6. Get Salt as required
7. Get 2 tablespoons Mirin
8. Prepare 2 tablespoons Soy Sauce
9. Get 1/2 cup Frozen Peas

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. Tender and mild, lamb meat is leaner than beef and packed with nutrients. From lamb chops, cut from rack of lamb, to leg of lamb (bone-in and boneless leg of lamb) and lean lamb loins, we have a cut of lamb for every taste.

Instructions to make Lamb Jaga:

1. 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.
2. 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.
3. 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.
4. When Potato is cooked, remove the lid and add Frozen Peas. Cook until the sauce is thickened, shaking and tossing occasionally.
5. Pour into a large serving bowl and serve.

Tender and mild, lamb meat is leaner than beef and packed with nutrients. From lamb chops, cut from rack of lamb, to leg of lamb (bone-in and boneless leg of lamb) and lean lamb loins, we have a cut of lamb for every taste. 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. Nikujaga (Japanese: 肉じゃが) literally means "meat and potatoes", from two of the main ingredients niku (meat) and jaga imo (potatoes).

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