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Peaking Braised Lamb

Southern.Crockpot's picture
Ingredients
  Boned lamb shoulder 1 Pound, cut into 2 inch cubes (450 Grams)
  Spring onions 2 , sliced diagonally into 3 inch pieces
  Ginger slices 2 , sliced into 3 inches x 1/4 inches pieces
  Oil 1 Tablespoon
  Onion 1⁄2 Small, finely chopped
For braising sauce
  Chicken stock 15 Fluid Ounce (400 Milliliter)
  Sugar 2 Ounce (50 Grams)
  Dark soy sauce 1 1⁄2 Tablespoon
  Dry sherry/Rice wine 1 Tablespoon
  Cinnamon sticks/Chinese cinnamon bark 1⁄2
  Sesame paste/Peanut butter 2 Teaspoon
  Hoisin sauce 1 Tablespoon
Directions

MAKING
1. Boil water in a pot, blanch the lamb in it for 5 minutes, strain and discard the water.
2. In a wok or large frying-pan heat oil, add the lamb and stir fry until brown.
3. Remove all the excess fat and save 1 tablespoon.
4. Reheat the oil, add the spring onions, ginger and onion to the pan and continue to stir-fry for 5 minutes.
5. Remove and put this mixture into a large fireproof casserole or pot and put all the braising sauce ingredients.
6. Bring the liquid to a boil, skim off any fat from the surface, and turn the heat as low as possible.
7. Put on the lid and braise for 1 1/2 hours or until the lamb is tender.

SERVING
8. Remove the lamb and serve hot over rice or with green vegetables.

TIPS
The remaining liquid can be frozen and re used again to braise lamb next time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Lamb
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
100 Minutes
Ready In: 
115 Minutes
Servings: 
2

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