Imagine succulent chunks of lamb, so tender that they gracefully surrender from the bone with the slightest touch. A culinary enchantment unfolds as these morsels swim in an aromatic broth, a fragrant tapestry woven with spices, delicate sweet carrots, and velvety potatoes.
This dish isn't just a meal; it's an invitation to a culinary celebration, a party for your taste buds that promises a symphony of flavors. The lamb's journey in this recipe is nothing short of magic – braised to perfection until it yields its tenderness and becomes one with the rich and aromatic broth.
Picture your table adorned with a large pot of this hearty masterpiece. It's a scene that's as inviting as it is impressive, ready to be shared over rice, noodles, or a simple slice of bread. It's the embodiment of togetherness, where the delicious aroma beckons everyone to gather and indulge.
Now, let's talk about the process. While it's not the quickest, it's as simple as counting to three. And the best part? It all comes together in a single pot, ensuring that your culinary adventure doesn't lead to a mountain of dishes. It's a joyous YAY to minimal cleanup!
Whether you're an adventurous foodie or a culinary novice, our Chinese-Style Braised Lamb recipe is your passport to a world of flavors. It's an exploration of taste, a journey where every spoonful transports you to a realm of comfort and satisfaction. Get ready to experience the magic of lamb, the allure of fragrant spices, and the joy of sharing a hearty meal that's crafted with love and savored with delight.
400g of Lamb Shoulder
2 Large Carrots
3 Medium Sweet Potatoes
4 Cloves of Garlic
1 Stick of Cinnamon
2 Pieces of Star Anise
2tb of Corn Flour
2tb of Dark Soy Sauce
1 Stock Cube
Coat your lovely little lamb chunks with some corn flour
In a pot heat up a little bit of oil to medium high heat. Gently brown your lamb till they turn a lovely golden brown. Set them aside.
Into the pot add in 1 whole chopped onion and 4 cloves of garlic, along with 1 stick of cinnamon and 2 pieces of star anise. Give it a good stir around.
Once fragrant add back in your lamb and enough water to cover the lamb.
Crumble in 1 stock cube of your choice I recommend beef or lamb, but chicken, and vegetable works too.
Bring the mixture to a boil and reduce down to a simmer. Let simmer for at least 1 and a half hours. The longer the more flavor you build and the more tender your lamb becomes. But an hour and a half is all you need to get it to just the bare minimum.
Chop and peal your carrots and sweet potatos into large chunks and add them into the pot and continue to simmer for another 20 minutes till cooked.
Add in 2tb of dark soy sauce, and salt to taste.
If the mixture is not thick enough make a corn starch slurry of 2tb corn flour and some water and add it into the stew and let it boil away for another 2-3 minutes till thick and yummy.
Serve with some rice and enjoy Happy Cooking,