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.

Braised Lamb (lu Sipi)

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

  1. Season the lamb with salt, pepper, cumin, coriander, and turmeric.
  2. Heat the cooking oil in a large pot over medium-high heat.
  3. Add the lamb and brown on all sides, then remove from the pot and set aside.
  4. Lower the heat to medium and add the onions, garlic, and ginger to the pot. Cook until the onions are soft and translucent.
  5. Return the lamb to the pot and pour in the coconut milk, broth, and water. Bring to a simmer.
  6. Cover and let it simmer for 1.5 to 2 hours, or until the lamb is tender.
  7. Adjust the seasoning with salt and pepper, if needed.
  8. 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