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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
  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

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.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
100 Minutes
Ready In: 
115 Minutes

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

Peaking Braised Lamb Recipe