Braised Lamb

In various regions of China, people have their own unique styles and flavors when it comes to the cooking method and taste of braised lamb. For instance, Sichuan's braised lamb might be spicier, while the version in Suzhou may be sweeter. This diversity makes braised lamb a microcosm of Chinese culinary culture.

• Difficulty: Medium
• Category: Main-Course Recipes
• Cuisine: Chinese Cuisine
• Cooking Method: Braising

Ingredients

• 1.5 lb (680g) lamb shoulder (cut into chunks)
• 2 tbsp (26g) vegetable oil
• 1 tbsp (14g) chili bean paste (Doubanjiang)
• Chopped green onions and cilantro for garnish

Spices:

• 2 green onions (cut into 1-inch / 2.54 cm pieces)
• 1 thumb-sized piece of ginger (sliced)
• 2-3 dried red chilies (adjust to your spice preference)
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 1 bay leaf

Sauce:

• 1 tbsp ( 15 g) Shaoxing wine (or dry sherry)
• 1 tbsp (16g) dark soy sauce
• 2 tbsp (32g) light soy sauce
• 1 tbsp (12 g) sugar

Instructions

1. In a large pot, heat the vegetable oil over medium-high heat. Add the lamb chunks to the pot and sear them until they turn brown on all sides.
2. Add the chili bean paste and stir-fry for a couple of minutes until the oil is red and fragrant. In the same pot, add all the spices and sauté for about 2-3 minutes until fragrant.
3. Combine the sauce ingredients in a small bowl and mix until thoroughly blended.
4. Pour the sauce over the lamb and mix well, then add hot water to ensure the lamb is mostly submerged. Bring it to a boil, then reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours. Stir occasionally, and if needed, add more hot water to prevent burning.
5. Once the lamb is tender and the sauce has reduced to your desired consistency, remove it from heat. Serve your Braised Lamb hot, garnished with chopped green onions and cilantro if desired.