RECIPE: HOW TO DO BRAISED ORIENTAL LAMB

RECIPE: HOW TO DO BRAISED ORIENTAL LAMB

This slow-cooked, Oriental style stew is delicious in its own right, but it’s even more so when served with steamed rice and pak choi.

RECIPE BRAISED ORIENTAL LAMB

Dificulty: Easy
Portion: For 4 people
Time: Takes 10 minutes to make and 2½ hours to cook

Ingredients

2 tbsp plain flour
1kg scrag end or middle chops of lamb
4 tbsp olive oil
3 red onions, cut into wedges
3 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
2 tsp Chinese five-spice
400g can chopped tomatoes
750ml chicken or lamb stock
4 tbsp soy sauce
2 tbsp chopped fresh coriander

Step by step preparation

Preheat the oven to 160°C/fan140°C/gas 3. Put the flour onto a plate and season well. Dust the lamb pieces in the seasoned flour. Heat half the oil in a heavy-based casserole and brown the lamb, in batches, then set aside on a plate.
Heat the remaining oil and gently fry the onions for 5 minutes, then add the garlic and chillies and cook for a further few minutes.
Stir in the Chinese five-spice, cook for a minute, then add the tomatoes, stock and soy sauce. Return the lamb to the pan, bring to a simmer, cover with a lid and cook in the oven for 2-2½ hours until the meat is meltingly tender.
Skim off the excess fat. Stir in the coriander and serve with steamed rice and pak choi.

RECIPE: HOW TO DO SZECHUAN PORK

RECIPE: HOW TO DO ROASTED, SPICED SWEET POTATOES

RECIPE: HOW TO DO STIR-FRIED CHICKEN AND NOODLES IN PLUM SAUCE

RECIPE: HOW TO DO STIR-FRIED BEEF IN BLACK BEAN SAUCE

RECIPE: HOW TO DO STICKY SESAME AND SOY CHICKEN TRAYBAKE

RECIPE: HOW TO DO VEGAN TOFU STIR-FRY

RECIPE: HOW TO DO SWEET AND SOUR BEEF NOODLES

RECIPE: HOW TO DO LEFTOVER ROAST LAMB STIR-FRY

RECIPE: HOW TO DO CRISPY TOFU STIR-FRY

RECIPE: HOW TO DO PRAWN POPPADOMS

RECIPE: HOW TO DO ORIENTAL MUSHROOM AND PAK CHOI STIR-FRY

RECIPE: HOW TO DO SZECHUAN SALMON WITH PINK PEPPERCORNS

RECIPE: HOW TO DO VEGETABLE AND SWEET CHILLI SPRING ROLLS

RECIPE: HOW TO DO SESAME SEED CRUSTED CHICKEN STIR-FRY

RECIPE: HOW TO DO KEN HOM’S CRISPY FISH SPRING ROLLS

RECIPE: HOW TO DO CHINESE ORANGE BEEF STIR-FRY

RECIPE: HOW TO DO MIMI MEI FAIR’S ‘HOKKIEN’ NOODLES

RECIPE: HOW TO DO KEN HOM’S STEAMED CHICKEN WITH CHINESE SAUSAGE

RECIPE: HOW TO DO PRAWN AND PEPPER STIR-FRY

RECIPE: HOW TO DO STUFFED BITTER MELON WITH BLACK BEAN SAUCE