Chinese braised lamb

  • For eight portions
  • 4 tbsp tasteless oil- I used rapeseed
  • 6 garlic cloves thinly sliced
  • 1 thumbsized piece of fresh ginger peeled and sliced into fine matchsticks
  • 2 red onions halved and sliced
  • 1 red chilli deseeded and sliced fine
  • 1.5kg lamb neck fillets in bite size pieces
  • 2 tbsp plain flour
  • 2 teasp chinese five spice powder
  • 2 teasp sugar
  • 3 tbsp chinese cooking wine or dry sherry
  • 3 tbsp dark soy
  • 500ml beef stock

Heat half the oil in a large casserole dish. Fry the onions garlic ginger and chilli for a minute or two until softened.Tip onto a plate.
Toss the lamb in the flour and fry in batches until browned using the rest of the oil.Put aside on a plate.
Add five spice and ginger mix to pan and stir then add sugar, lamb and wine ,scraping up any meaty bits.
Pour in soy and stock, bring to a simmer. cover tightly and place in fan oven at 130 for three hours stirring halfway.

Serve with boiled rice and steamed greens. Tenderstem broccoli is real nice with this dish

This entry was posted in Family Favourites, Hot & Spicy, Lamb, Main Courses. Bookmark the permalink.

Comments are closed.