Peking-Style Braised Lamb (京式红烧羊肉)
京式红烧羊肉 (Peking-Style Braised Lamb) is a classic dish in Chinese Islamic Cuisine, known for its rich flavors and tender meat.
Ingredients
- 2 lbs lamb, cut into chunks
- 3 tbsp vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, sliced
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tsp five-spice powder
- 2 cups water
- Green onions, for garnish
Instructions
- Heat vegetable oil in a pot and brown the lamb chunks.
- Add onion, garlic, and ginger, and stir-fry for 2 minutes.
- Pour in soy sauce, dark soy sauce, sugar, and five-spice powder. Stir well.
- Add water and bring to a boil. Then reduce heat, cover, and simmer for 2 hours.
- Garnish with green onions before serving.
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 Spatula Cutting Board Knife
Tools
Stovetop
Serving suggestions
Serve the Peking-Style Braised Lamb with steamed rice and stir-fried vegetables for a complete meal.
Tips & tricks
For extra tenderness, marinate the lamb in the soy sauce and five-spice powder for 1 hour before cooking.
Cost
$20