Braised Northern Lamb Recipe


Difficulty LevelEasyCuisine


 Boneless lamb1 Pound (450 Gram)
 Soy sauce60 Milliliter (1/4 Cup)
 Dry sherry60 Milliliter (1/4 Cup)
 Sugar15 Milliliter (1 Tablespoon)
 Five spice powder1 Teaspoon (5 Milliliter)
 Vegetable oil45 Milliliter (3 Tablespoon)
 Chopped garlic1 Teaspoon (5 Milliliter)
 Chopped ginger1 Teaspoon (Fresh, 5 Milliliter)
 Onion1 Medium, cut in 3/4 inch /2 cm cubes
 Szechuan peppercorns1 Teaspoon, ground (5 Milliliter)
 Stock500 Milliliter (2 Cups)
 Potatoes3 , peeled and cut in 1 inch /2.5 cm cubes

Nutrition Facts

Serving size: Complete recipe

Calories 2020 Calories from Fat 732

% Daily Value*

Total Fat 83 g127.1%

Saturated Fat 19 g94.8%

Trans Fat 0 g

Cholesterol 393.8 mg

Sodium 4903.9 mg204.3%

Total Carbohydrates 163 g54.2%

Dietary Fiber 17.6 g70.4%

Sugars 29.9 g

Protein 159 g317.1%

Vitamin A 1.1% Vitamin C 226.3%

Calcium 16.3% Iron 35.8%

*Based on a 2000 Calorie diet


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.