Peaking Braised Lamb
|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|
|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|
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.
8. Remove the lamb and serve hot over rice or with green vegetables.
The remaining liquid can be frozen and re used again to braise lamb next time.
Calories 925 Calories from Fat 542
% Daily Value*
Total Fat 60 g93%
Saturated Fat 22.9 g114.3%
Trans Fat 0 g
Cholesterol 167.9 mg56%
Sodium 1199.8 mg50%
Total Carbohydrates 48 g15.9%
Dietary Fiber 1.7 g6.8%
Sugars 36.4 g
Protein 45 g91%
Vitamin A 3.2% Vitamin C 9.5%
Calcium 11.2% Iron 29.9%
*Based on a 2000 Calorie diet