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Braised Northern Lamb

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Ingredients
  Boneless lamb 1 Pound (450 Gram)
  Soy sauce 60 Milliliter (1/4 Cup)
  Dry sherry 60 Milliliter (1/4 Cup)
  Sugar 15 Milliliter (1 Tablespoon)
  Five spice powder 1 Teaspoon (5 Milliliter)
  Vegetable oil 45 Milliliter (3 Tablespoon)
  Chopped garlic 1 Teaspoon (5 Milliliter)
  Chopped ginger 1 Teaspoon (Fresh, 5 Milliliter)
  Onion 1 Medium, cut in 3/4 inch /2 cm cubes
  Szechuan peppercorns 1 Teaspoon, ground (5 Milliliter)
  Stock 500 Milliliter (2 Cups)
  Potatoes 3 , peeled and cut in 1 inch /2.5 cm cubes
Directions

1 Combine lamb, soy sauce, sherry, sugar and five-spice powder. Marinate 1 hour. Turn lamb pieces occasionally. Drain lamb, reserving marinade.
2 Heat oil in a pan. Add lamb and fry until golden and sealed on all sides.
3 Add garlic, ginger, onion and peppercorns. Stir-fry 2 minutes. Add reserved marinade and stock to cover. Bring to a boil. Simmer covered 1 1/2 hours.
4 Add diced potatoes, and continue cooking 30 minutes or until tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish

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