Red-Braised Lamb
Lamb slow-braised until fork-tender, glazed in a glossy red sauce. A hearty and nourishing winter dish.
Ingredients
15 items- Lamb 500g
- Ginger 20g
- Scallions 2
- Star anise 3
- Cinnamon stick 1 small piece
- Dried tangerine peel 1 piece
- Rock sugar 30g
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Salt to taste
- Water as needed
- Cooking oil 1 tbsp
- Cilantro or chopped scallions a little
Nutrition
Steps （7 steps）
Cut lamb into 4cm chunks. Place in cold water with ginger slices and 1 tbsp wine. Bring to a boil, skim off foam, rinse with warm water and drain.
Heat oil in wok over low heat, add rock sugar and stir until melted and turns deep amber. Add lamb immediately, turn to high heat, and stir-fry quickly until evenly coated.
Add ginger, scallions, star anise, cinnamon, and tangerine peel. Stir-fry until fragrant, about 2 minutes.
Pour in remaining wine, light soy sauce, dark soy sauce, and oyster sauce along the edge. Stir well to coat the lamb.
Add hot water to cover the lamb by about 2cm. Bring to a boil, then reduce to low heat, cover, and braise for 60-70 minutes until the lamb is fork-tender.
Uncover and turn to high heat to reduce the sauce, stirring frequently, until the sauce thickens and coats the lamb, about 10 minutes.
Adjust salt if needed. Transfer to a serving plate and garnish with cilantro or scallions.
Tips
When caramelizing sugar, use low heat to avoid burning. Use hot water for braising to keep meat tender. Stir frequently during sauce reduction to prevent sticking.
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