Braised Lamb (lu Sipi)
Braised Lamb, known as Lu sipi in Tongan cuisine, is a flavorful and hearty dish that is perfect for a special occasion or family gathering.
Ingredients
- 3 lbs lamb shoulder, cut into chunks
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 inches ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 cups coconut milk
- 2 cups chicken or beef broth
- 2 cups water
- Salt and pepper to taste
- 2 tbsp cooking oil
Instructions
- Season the lamb with salt, pepper, cumin, coriander, and turmeric.
- Heat the cooking oil in a large pot over medium-high heat.
- Add the lamb and brown on all sides, then remove from the pot and set aside.
- Lower the heat to medium and add the onions, garlic, and ginger to the pot. Cook until the onions are soft and translucent.
- Return the lamb to the pot and pour in the coconut milk, broth, and water. Bring to a simmer.
- Cover and let it simmer for 1.5 to 2 hours, or until the lamb is tender.
- Adjust the seasoning with salt and pepper, if needed.
- Serve the braised lamb hot with steamed rice or root vegetables.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Cooking spoon Knife Cutting board
Tools
Chef's knife Measuring cups and spoons Ladle
Serving suggestions
Serving suggestions: Serve with steamed rice or root vegetables.
Tips & tricks
Tips: For extra flavor, you can add a few slices of chili or a splash of soy sauce to the braising liquid.
Cost
$30