I cooked this for 2012’s Chinese New Year of the Dragon at my Chinese Banquet and decided to re-make it for the Year of the Snake (even though we didn’t have a huge party this year). I served it this time with egg noodles, replaced the oil with oil spray and the peanut butter with reduced fat peanut butter.
Beijing Braised Lamb
Serves 4 – 8 people
- 450g boned shoulder of lamb, cut into 2 inch cubes
- 2 spring onions
- 2 slices of fresh ginger
- 1 tbsp groundnut (peanut) oil or vegetable oil
- 1 small onion, finely chopped
For the braising sauce
- 900ml chicken stock
- 50g Chinese rock sugar or granulated sugar
- 3 tbsps dark soy sauce
- 3 tbsps Shaoxing rice wine or dry sherry
- 1 piece of Chinese cinnamon bark or 1 cinnamon stick
- 2 whole star anise
- 2 tbsps sesame paste or peanut butter
- 2 tbsps hoisin sauce
- plain boiled rice or
- egg noodles or
- Chinese pancakes
- batons of cucumber
- thin strips spring onions
- Make the braising sauce with the chicken stock, sugar, dark soy sauce, rice wine, cinnamon, peanut butter (or sesame paste), hoisin sauce and star anise and set to one side.
- Blanch the lamb by plunging it in boiling water for 5 minutes. Remove the meat and discard the water.
- Slice the spring onions at a slight diagonal into 3 inch pieces
- Heat a wok over a high heat until it is hot, then add the oil and when slightly smoking, add the pieces of lamb and stir fry until they are browned.
- Add the spring onions, ginger and onion to the wok and continue to stir fry for a further 5 minutes.
- Transfer this mixture to a large saucepan with a lid, or a flame-proof casserole.
- Bring to the boil and skim off any fat that rises.
- Turn down to the lowest setting you can and leave to braise for 1½ hours or until the lamb is very tender, skimming off any fat that rises to the surface.
- Pour into a serving dish and serve with plain rice, egg noodles or with Chinese pancakes, cucumber and spring onions