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.

Peking-Style Braised Lamb (京式红烧羊肉)

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

  1. Heat vegetable oil in a pot and brown the lamb chunks.
  2. Add onion, garlic, and ginger, and stir-fry for 2 minutes.
  3. Pour in soy sauce, dark soy sauce, sugar, and five-spice powder. Stir well.
  4. Add water and bring to a boil. Then reduce heat, cover, and simmer for 2 hours.
  5. 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