Hakka Style Braised Lamb (客家红烧羊肉)

客家红烧羊肉 (Hakka Style Braised Lamb) is a traditional dish from Hakka Cuisine, known for its rich and flavorful taste. This dish is slow-cooked to perfection, allowing the lamb to become tender and absorb all the delicious flavors of the sauce.

Gluten Free Dairy Free Main Course Hakka Hakka Cuisine Braised Lamb Chinese Cooking
Hakka Style Braised Lamb (客家红烧羊肉)

Ingredients

  • 2 lbs lamb, cut into chunks
  • 3 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp sugar
  • 4 slices ginger
  • 3 cloves garlic, minced
  • 2 star anise
  • 1 cinnamon stick
  • 2 cups water
  • 2 tbsp cooking oil

Instructions

  1. In a bowl, marinate the lamb with soy sauce, dark soy sauce, and sugar for 15 minutes.
  2. Heat the cooking oil in a pot and sauté the ginger, garlic, star anise, and cinnamon stick until fragrant.
  3. Add the marinated lamb to the pot and brown it on all sides.
  4. Pour in the water and bring to a boil. Then, reduce the heat to low, cover, and simmer for 1.5 to 2 hours until the lamb is tender.
  5. Once the lamb is tender, uncover the pot and allow the sauce to thicken.
  6. Serve the Hakka Style Braised Lamb hot with steamed rice.

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
Fat
20g
Carbohydrates
15g

Supplies

Pot Bowl Knife Cutting Board

Tools

Stovetop Cooking Spoon Cover for the pot

Serving suggestions

Serve the Hakka Style Braised Lamb with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For an extra depth of flavor, you can add a splash of Chinese rice wine to the braising liquid.

Cost

$20