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Red Cooked Lamb

Magical.Palate's picture
Ingredients
For sauce
  Vegetable oil 2 Tablespoon
  Garlic 4 Clove (20 gm), crushed
  Thin ginger slices 6
  Whole star anise 2
  Dried tangerine peel piece/2 pieces fresh orange peel 1 , white part removed (Each About 1 1/2 Inches Square)
  Chicken broth 4 Cup (64 tbs)
  Regular soy sauce 1⁄4 Cup (4 tbs)
  Dry sherry/Chinese rice wine 1⁄4 Cup (4 tbs)
  Dark soy sauce 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Lamb shoulder piece 3 Pound
  Cornstarch 3⁄4 Teaspoon, dissolved in 1 1/2 teaspoons water
  Water 1 1⁄2 Tablespoon
  Thinly sliced cucumber 1⁄4 Cup (4 tbs) (For Garnish)
Directions

1. Place a medium saucepan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add the remaining sauce ingredients and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place the lamb in a pot just large enough to hold it snugly; cover it with cold water. Bring to a boil, cook for 4 minutes, and drain. Remove the lamb and rinse the pot. Return the lamb to the pot and add the sauce. (If necessary, add just enough chicken broth or water so the lamb is barely covered.) Bring to a boil. Reduce the heat and simmer, covered, until the lamb is tender when pierced, about 2 hours.
3. Pour off the sauce and strain it. Bring 1/2 cup of the sauce to a boil in a small saucepan. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb

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