Lamb Stir-Fry with Blond Beer

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6 portions


15 minutes


  • 2 lbs (1 kg) lamb shoulder cubes 
  • 2 tbsp (30 ml) clarified butter or oil 
  • 1 celery stalk, chopped 
  • 1 medium onion, chopped
  • 1 carrot, chopped 
  • 3 garlic cloves, minced 
  • 1 tbsp (15 ml) flour 
  • 1 bottle blond beer 
  • 2 cups (500 ml) veal stock 
  • 3 tbsp (45 ml) Dijon mustard
  • Salt and pepper, to taste


  1. Heat the butter or oil in a wok. Add the lamb cubes, brown, sprinkle with flour and cook for 5 minutes, stirring. 
  2. Remove the meat and set aside. 
  3. In the same skillet, brown the chopped vegetables. 
  4. Add the meat back in, the beer and the stock, bring to a boil, cover and cook for 1 hour over low heat. Add the mustard to thicken the sauce. 

Chef’s Tip

Garnished with sautéed mushrooms and blanched green beans in butter, garlic blossom and parsley, this stir-fry is sure to impress.