Peaking Braised Lamb Recipe
Ingredients
| Boned Shoulder of Lamb - 1 pound 450 grams, cut into 2 inch 5 cm cubes | ||
| Spring Onions - 2, sliced diagonally into 3inch 5-7 cm pieces | ||
| Ginger - 2 slices, sliced into 3inches 7-5cm x 1/4 inch 1-5cm pieces | ||
| Oil | 1 Tablespoon | |
| Onion | 1/2 Small, finely chopped | |
| Chicken Stock - 15 fluid ounce 400ml | ||
| Sugar - 2 ounce 50grams | ||
| Dark soy sauce | 1 1/2 Tablespoon (FOR BRAISING SAUCE) | |
| Dry Sherry OR Rice Wine - 1 tablespoon | ||
| Cinnamon Stick OR Chinese Cinnamon Bark - 1/2 | ||
| Sesame Paste OR Peanut Butter - 2 teaspoons | ||
| 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.
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.
Chef
