Braised Lamb Stew

Name: Braised Lamb Stew
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4 servings
Ingredients: lamb ribs; garlic; scallions; dried red chilies; Shaoxing wine; chicken essence

March 17, 2025 60 Minutes Medium

Nutritional Information

500 kcal

Calories

40g

Protein

Carbohydrates

30g

Fat

Recipe Hot Dishes

This Spicy Braised Lamb Ribs recipe delivers tender, fall-off-the-bone meat with a rich, aromatic sauce that’s perfect for pairing with rice. The lamb ribs are soaked to remove impurities, then stir-fried to lock in flavor before being simmered with fragrant spices, Shaoxing wine, and dried red chilies for a bold, spicy kick. Garlic and scallions add freshness, while a touch of sugar balances the heat. Slow cooking ensures melt-in-your-mouth tenderness, and the reduced sauce becomes irresistibly thick and flavorful. For a quicker version, use a pressure cooker to speed up the process without sacrificing taste. Serve hot to enjoy the succulent texture—perfect for spice lovers, though the chilies can be adjusted for milder palates. A dish that’s as comforting as it is delicious!

Ingredients

Instructions

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Step 1

Soak the lamb ribs in water for about 1-2 hours, changing the water 3-4 times, until the water is clear and free of blood.

Step 2

Heat a wok or large skillet over high heat, add the lamb ribs and stir-fry until the water is evaporated and the ribs start to stick to the pan.

Step 3

Prepare the spices, using a moderate amount to avoid overpowering the lamb flavor.

Step 4

Heat a small amount of oil in the wok, add the spices and stir-fry until fragrant.

Step 5

Add the lamb ribs to the wok, stir-fry and add salt, soy sauce, dark soy sauce, Shaoxing wine, and sugar, cooking until the lamb is fragrant.

Step 6

Add 10 dried red chilies to the wok and stir-fry.

Step 7

Add water to the wok, covering the lamb ribs, bring to a boil, then reduce the heat to low and simmer for about 1-2 hours, or until the skin is tender but not too soft.

Step 8

Alternatively, after boiling, transfer the lamb to a pressure cooker and cook for 35 minutes, then return it to the wok and cook over high heat to reduce the sauce.