Braised Lamb

March 23, 2025 15 Minutes Advanced

Nutritional Information

380 kcal
Calories
35g
Protein
10g
Carbohydrates
22g
Fat
Recipe Hot Dishes
Braised Lamb

This tender and aromatic Braised Lamb recipe is a must-try for rich, melt-in-your-mouth flavors. Succulent lamb is first blanched to remove impurities, then slow-cooked with a fragrant blend of scallions, ginger, garlic, and warm spices like cinnamon, cloves, and bay leaves. The secret lies in the careful simmering process—infusing the meat with soy sauce, cooking wine, and a touch of rock sugar for a perfect balance of savory and sweet. The result? Fall-apart tender lamb in a deeply flavorful sauce, finished with a sprinkle of fresh scallions. Ideal for a comforting meal, this dish highlights traditional techniques for maximum taste. Perfect served over rice or noodles, this braised lamb is a hearty, restaurant-quality dish made easy at home.

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Rinse the lamb under running water to remove blood, then soak it in a large basin of water for 30 minutes, changing the water 2-3 times to remove the blood. After soaking, wash and drain the lamb.
Step 1
2
Step 2
Fill a pot with water, add the lamb, and cook over medium heat without covering. After boiling, reduce the heat and simmer for 5 minutes.
Step 2
3
Step 3
Remove the lamb from the pot, rinse it under running water, and drain.
Step 3
4
Step 4
Cut the scallions into segments, crush the ginger, tie the onions into knots, and put the garlic, bay leaves, cloves, cinnamon, and peppercorns into a tea bag (or directly into the pot if no tea bag is available).
Step 4
5
Step 5
Heat a small amount of oil in the pot over high heat, then sauté the scallions, ginger, and garlic until fragrant.
Step 5
6
Step 6
Add the lamb and stir-fry until it emits a fragrance.
Step 6
7
Step 7
Add enough water to cover the lamb.
Step 7
8
Step 8
Add 2 tablespoons of cooking wine.
Step 8
9
Step 9
Add 2 tablespoons of soy sauce and 1 tablespoon of light soy sauce.
Step 9
10
Step 10
Add the spice bag from step 4.
Step 10
11
Step 11
Add 1 tablespoon of rock sugar, cover the pot, bring to a boil over high heat, then reduce the heat and simmer for about 2 hours until the lamb is tender and flavorful.
Step 11
12
Step 12
Remove the lid, increase the heat to high, and reduce the sauce. Add a bit of chicken essence and a pinch of salt to adjust the flavor. Sprinkle with scallion leaves, cover, and simmer for 1 minute before serving.
Step 12

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