Lamb Stew Recipe
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My family would make this for a big event. My dad makes a really delicious lamb stew. It has a thick glossy flavorful sauce. Really tender that it falls off the bone and melts in your mouth immediately. This is great on white rice or noodles.
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INGREDIENTS
- 2 pounds of lamb leg
- 2 tbsp of all-purpose flour
- some cooking oil to brown the lamb
- 5 cloves of garlic, crushed
- 5 slices of ginger
- 2 pieces of scallion knots
- 1/2 of a medium size onion, sliced
- 1 star anise [Amazon Link:
- 2 pieces of bay leaves [Amazon Link:
- 1 cinnamon stick [Amazon Link:
- 1/2 tbsp of Sichuan peppercorn [Amazon Link:
- 3 tbsp of sugar
- 1.5 tbsp of tomato paste
- 3 tbsp of soybean paste (Amazon Link:
(Soybean paste can be replaced by one of these 2 ingredients)
Chu Hou Jiang:
Sichuan Dou ban jiang:
- 1.5 tbsp of soy sauce
- salt if needed
- 1.5 liter of hot water
- 2.5 cups of carrot chunks
INSTRUCTION
- Cut the lamb leg into big pieces. It is best to use skin-on lamb leg because the skin has lots of gelatin which will make the sauce extra glossy and it will also give the dish more flavor.
- Wash it to remove the bone dust and dirty impurities. Soak the lamb in clean water for at least 3 hours. This helps to weaken the strong mutton scent.
- 3 hours later, the water turned into a red color. Discard this whole batch of soaking water. Dry the meat with a paper towel. We will brown the lamb later. If the meat is not dry, you will get oil splashed on you.
- Coat the lamb with 2 tbsp of all-purpose flour. If you use skin on lamb, you don’t need to do this because the gelatin in the skin will thicken the sauce.
- Heat up your wok and add some oil. Add your lamb in. Searing also helps to lock the moisture inside the meat so it comes out tender and juicy. Once you think you brown enough surfaces, you can take the meat out.
- If you got any grease left in the wok, you can just use that. If not, add a little more oil. Keep the heat at medium-low. Throw in some crushed garlic cloves, ginger slices, scallion knots, onion slices, star anise, bay leaves, cinnamon stick, and Sichuan peppercorn. Stir until fragrant. Then push all the aromatic to the side. We are going to caramelize some sugar. Just stir on low heat until the sugar turns into a red color. Keep adding 1.5 tbsp of tomato paste, 3 tbsp of Chinese soybean paste (can be replaced with Chu Hou paste or Sichuan Dou ban jiang). Keep adding 1.5 tbsp of soy sauce. Stir to combine all the sauce together. Then mix in the aromatics. Introduce the lamb back into wok. Stir until the seasonings coat the meat.
- You can add water to it and simmer the lamb in the same wok. Make it a one-pot recipe. I like to transfer it into a dutch oven. And fill it up with hot water. Don’t forget to rinse the wok, which has lots of flavors, we don’t want to waste it. Move the ingredients around so they are under the water. Oh, one optional ingredient - a drizzle of dark soy sauce. It is for the color. Cover the lid and bring it to a boil. Turn the heat to low. Keep it at a slight simmer. Let it cook for 2-3 hours.
- Pick out the aromatics and discard them. Add some carrot chunks. And we gonna reduce the broth to half. Just turn the heat to high and let it cook without the lid. I got pretty much liquid in the pot so it takes about 25-30 minutes to evaporate, which is just enough time to cook the carrot until tender. If you don’t have that much liquid, you might need to cover the lid and make sure your carrot is nice and soft. It kind of looks like curry. Before serving, you always want to give it a taste and if you need to adjust something like salt or sugar. Whatever fits your taste.
- serve with rice or noodles. Enjoy!
Cumin Lamb Stirfry, Northern Chinese-style on a Hot Plate (孜然羊肉/炒烤肉)
This dish is the answer to a question: is it possible to replicate the taste of grilled lamb using solely a wok?
Answer: kind of. At the very least, you can make a real tasty dish. There's two style here - the Northwest Xinjiang style, and the Northeast style we did in this video. This one uses a couple extra ingredients, includes a quick dip in oil, and serves on a sizzling hot plate.
As always, the full, written recipe is over here on Reddit:
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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Braised Lamb Brisket with Bean Curd | Perfect for The Cold Winter Days | ASMR Cooking | 枝竹羊腩煲
Ingredients:
1 kg lamb brisket
1-2 cup dried beancurd sticks
1 cup bamboo shoots
1 cup dried shiitake mushrooms
3-4 cloves garlic
1 onion
3 green onions
6 thick slices ginger
1 piece rock sugar
3 cubes fermented beancurd
2 tbs chu hou paste
2 tbs shaohsing cooking wine
1 tbs soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
Lamb Stew Chinese Style
Lamb Stew Chinese Style is a very popular warming dish in Hong Kong during winter. Not only it is so delicious. we also believes that lamb has very good health promoting properties. It is considered to have the effect of warming and improving circulation and dispelling the cold. That’s why Let me show you how to do it.
**Key to Success**
- Red Bean Curd 南乳 and Chu Hau Sauce 柱侯醬are the key to the soup base
- To make the lamb tender, I use iron cast pot or you can use slow cooker/ pressure cooker/ instant pot and adjust the time accordingly
** Ingredients**
- 600g lamb brisket/ lamb breast, with skin
- 10 slices of ginger
- 2 stalks of scallions, cut into 2 inches lengthwise , separate white and green parts
- 1 shallots, minced
3 pieces of red bean curd 南乳
- 1 tablespoons of Chu Hou paste 柱侯醬
- 1 tablespoons of Hosin sauce 海鮮醬
2 star anise
1 piece of dried tangerine peel 陳皮
4 dried Chinese mushroom (soaked in warm water for 2 hours)
10 water chestnuts
30g rock sugar
1 tablespoon of Chinese cooking wine
- water
3 pieces of dried bean curd sticks
1 Bamboo shoot
- Garnish with green parts of scallion
- Vegetable - Tang Ho or you can use lettuce
(Dipping Sauce)
3 pieces of preserved white bean curd
- 1 red chilli (thinly slice)
- small amount of sesame oil
**How to make**
- Blanch the lamb brisket by putting it in boiling water with 4 slices of ginger for 10 minutes to get rid of the rough taste. Then cool down in iced water for 5 minutes. Then drain and set aside
- Heat 2 tablespoons of cooking oil in a wok over medium to low heat. Add the reminding ginger, white part of scallions, garlic and shallots. Saute for 1 minute to release the aroma. Set aside.
- Then add the red bean curds and chu hau sauce, hosin paste and Chinese cooking wine. Saute for 30 seconds to release the aroma.
- Then add the lamb and mix well to coat the lamb evenly in the sauce
- Add the Chinese mushroom and mushroom water, star anise, tangerine peel, water chestnut and rock sugar. Then add water to just cover all the ingredients. The tangerine peel can reduce the strong taste of the lamb, water chestnut can balance the warming effect of the lamb and rock sugar acts as a natural tenderiser
- Add water to cover the lamb. Bring to boil. Simmer in high heat for 15 mins. Then turn to medium to low heat and simmer for 1 hour. Stir the stew from time to time to prevent sticking. Add more water if necessary
- Taste the lamb, once it is tender. Transfer the content into a clay pot
- Add the water chestnuts and dried bean curd sticks and cook for 15 minutes in low heat
- Garnish with the green parts of scallions
- Have it in hot pot style with tong ho. Have the lamb with bean curd sauce.
Clay pot can keep the moisture of the meat and all the flavors of the ingredients very well
We love to have it in hot pot style. Prepare some lettuce. Have the lamb with the sauce. Get a bowl of rice. That is a prefect setting for winter time. It just warms your heart.
Best lamb stew chinese style recipe | Lamb stew with potatoes ( 焖牛腩和羊腩 )
Cooking a lamb stew asian style recipe with a quick and easy method that will make the dinner dish delicious and tasty. Enjoy!!!
ingredients
- chop potatoes, onion, garlic and ginger
- boil lamb and beef meat to cleanse
- pepper
- fermented bean curd, bean sauce
- chinese brown block sugar
- oyster sauce and soy sauce
- dried peel
- chinese white wine
How to Make Spicy Cumin Lamb: A Recipe from XinJiang
Hi Friends! Cumin Lamb (孜然羊肉) is my favorite dish to make whenever I can get a hold of some good quality lamb. This dish is best to be made with lamb leg and I found that Trader Joe's has these amazing lamb leg. Of course if you have other butchers for good lamb, go for it! Cumin Lamb is a traditional Sichuan dish and can be commonly found in halal restaurants in Chengdu! The spices we put on the lamb nicely neutralize the strong flavor of lamb meat, making it very very tasty!
I hope you give Cumin Lamb recipe a try and I guarantee that you'll love it!! Cheers!!
试试这道最简单的孜然羊肉做法，包你喜欢????！
Printable recipe:
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Ingredients:
1 lb lamb leg (highly recommend Trader Joe's lamb leg, go check it out if you shop there! )
Salt for marinate (1/2 tsp)
White pepper powder for marinate (1/4 tsp)
Cumin Powder for marinate （1/4 tsp)
Soy sauce for marinate (1 tsp)
Corn starch for marinate (1 tbsp)
1 piece ginger (sliced)
2 scallion white (chopped)
Shaoxing wine 2 tbsp
Purple Onion a few slices (about 1/3 of a large onion)
Cilantro 1 handful
Dry Seasoning:
1 tbsp mild chili powder
1 tsp cumin powder
2-3 tsp sesame seeds
1/2 tsp Sichuan peppercorn powder
1 small handful of cumin seeds
2-3 tbsp Cooking oil
1 tsp soy sauce (or to taste)
Want more delicious Sichuanese bites? Check out my other videos:
Ma La Tang Hot Pot:
Dan Dan Noodles:
Hui Guo Rou:
Authentic Mapo Tofu from Sichuan:
Sichuan Baby Taro Chicken Stew:
Sichuan Green Beans Stir Fry:
#cumin #lamb #sichuancooking #chinesefood