Braised Lamb Stew

Braised Lamb Stew

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!

60 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
lamb ribs
500g

The aromatics

🧅
scallions
2 stalks (sliced)

The sauce & seasonings

🧂
garlic
3 cloves (minced)
🧂
dried red chilies
15 pieces (divided)
🧂
Shaoxing wine
2 tbsp
🧂
chicken essence
1 tsp
🧂
salt
to taste
🧂
soy sauce
2 tbsp
🧂
dark soy sauce
1 tbsp
🧂
sugar
1 tsp

Instructions

1. Step 1

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.

2. Step 2

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.

3. Step 3

Step 3
Prepare the spices, using a moderate amount to avoid overpowering the lamb flavor.

4. Step 4

Step 4
Heat a small amount of oil in the wok, add the spices and stir-fry until fragrant.

5. Step 5

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.

6. Step 6

Step 6
Add 10 dried red chilies to the wok and stir-fry.

7. Step 7

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.

8. Step 8

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.

9. Step 9

Step 9
Once the sauce has thickened, add 5 more dried red chilies.

10. Step 10

Step 10
Add minced garlic, scallion segments, and chicken essence, stir-fry until combined, and serve.

11. Step 11

Step 11
Serve the lamb hot, as the skin will become tough if it cools down. It’s best to keep it warm over low heat.

12. Step 12

Step 12
The sauce can be used to mix with rice, making it spicy and fragrant.

13. Step 13

Step 13
Omit the dried red chilies when serving to children, as it’s still delicious without them.

Reviews

0.0
(0 reviews)
No reviews yet. Be the first to review this recipe!