Braised Lamb With Vegetables Recipe

Braised Lamb With Vegetables is aunique blend of fryed lamb and a tasty vegetable broth. The perfect texture and blended flavor of the dish is extremely tempting. Don’t miss out on this easy and simple Braised Lamb With Vegetables dish.


Difficulty LevelEasyHealth IndexAverage


 Lamb shoulder/Leg of lamb3⁄4 Pound
 Cornstarch2 Tablespoon
 Oil2 Cup (32 tbs)
 Red pepper1
 Celery sticks2
 Bamboo shoots5 Ounce
 Soy sauce1 Tablespoon
 Hoisin sauce1 Teaspoon
 Finely chopped ginger1 Teaspoon
 Garlic1 Clove (5 gm)
 Monosodium glutamate1 Pinch
 Cornstarch1 Tablespoon
 Salt To Taste
 Water3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size

Calories 1338 Calories from Fat 1187

% Daily Value*

Total Fat 134 g205.9%

Saturated Fat 23.1 g115.6%

Trans Fat 0 g

Cholesterol 113.3 mg

Sodium 469.1 mg19.5%

Total Carbohydrates 20 g6.5%

Dietary Fiber 2.6 g10.3%

Sugars 4.7 g

Protein 18 g36%

Vitamin A 23% Vitamin C 75.6%

Calcium 4.5% Iron 11.9%

*Based on a 2000 Calorie diet


Cut the lamb into thin strips, about 2 inches by 1/4 inch by 1/4 inch.
Beat the egg and cornflour (cornstarch) together, add the lamb and stir to coat.
Drain off any excess egg, and then deep fry the meat until golden.
Drain well on absorbent kitchen paper.
Cut the pepper into wedges and the onion into eighths.
Drop the pepper and onion into boiling water and cook for 5 minutes; drain.
Slice the celery diagonally and the bamboo shoots into thin strips.
Mix together in a saucepan, the soy sauce, hoi sin sauce, ginger, garlic, monosodium glutamate, salt, the extra cornflour (cornstarch) and the water.
Bring to the boil, stirring constantly, add the vegetables and simmer for 2-3 minutes.
Add the lamb and reheat.