Chinese Recipes KitchenStart Cooking
Menu

Red-Braised Lamb

Lamb leg is simmered with purple onion, carrot, spices, and seasonings until tender and flavorful, then reduced to a rich sauce that is especially delicious for dipping steamed buns.

Jump to Recipe ↓Red-Braised Lamb

Dish type: Braised

Cuisine: Chinese

Estimated calories per recipe: 1180

  • savory
  • umami
  • fragrant
  • comfort_food
  • contains_soy

Translated from a real Chinese home-kitchen recipe — never AI-invented.

Ingredients

  • 500 g lamb leg
  • 1 purple onion
  • 1 carrot
  • some chopped scallions
  • 4 slices ginger
  • 2 cloves garlic
  • 10-15 Sichuan peppercorns
  • 3-4 slices dried hawthorn
  • 1 1/2 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 4 pieces rock sugar
  • 5 g white pepper powder
  • 2 g chicken bouillon powder
  • 5 g salt
  • 2 g five-spice powder
  • 2 bay leaves
  • 1 piece cinnamon stick
  • 2 tbsp Shaoxing wine

Steps

  1. 1

    Wash the lamb leg and cut it into small pieces. Peel the carrot and cut it into rolling chunks. Wash and cut the onion. Prepare the chopped scallions, and slice the garlic.

    Step 1
  2. 2

    After cutting the lamb, blanch it by placing it in a pot of cold water. Add the ginger slices and 6-7 Sichuan peppercorns. Once the water comes to a boil, skim off the foam, then continue cooking for 5 minutes. Remove the lamb and set aside.

    Step 2
  3. 3

    Heat the oil, then add the onion, chopped scallions, and 6-7 Sichuan peppercorns and bloom in oil until fragrant.

    Step 3
  4. 4

    Add the bay leaves, cinnamon stick, and sliced garlic, and continue stir-frying.

    Step 4
  5. 5

    Once the onion has softened slightly, add the lamb and stir-fry.

    Step 5
  6. 6

    Add 1 1/2 tablespoons light soy sauce, 1/2 tablespoon dark soy sauce, 4 pieces rock sugar, and 2 tablespoons Shaoxing wine, then stir-fry evenly.

    Step 6
  7. 7

    Add enough boiling water to cover the lamb. Bring to a boil over high heat, then add 5 g white pepper powder and simmer over medium-low heat for 1 hour. You can also use the stew function of a rice cooker for 1 hour. After 1 hour, add the carrot, 2 g chicken bouillon powder, 2 g five-spice powder, and 3-4 slices dried hawthorn, which helps make the lamb tender and reduces gaminess. Continue simmering over medium-low heat for another 1 hour, adding 5 g salt 20 minutes before it is done.

    Step 7
  8. 8

    Turn the heat to high to reduce the sauce, leaving a little liquid behind. It is especially delicious for dipping steamed buns.

    Step 8

Tips

No extra tips yet.

More braised recipes