Braised Oriental lamb

Braised Oriental lamb

This slow-cooked, Oriental style stew is delicious in its own right, but it’s even more so when served with steamed rice and pak choi.

Braised Oriental lamb

  • Serves icon For 4 people
  • Time icon Takes 10 minutes to make and 2½ hours to cook

This slow-cooked, Oriental style stew is delicious in its own right, but it’s even more so when served with steamed rice and pak choi.

Nutrition: per serving

Calories
521kcals
Fat
33.8g (11.6g saturated)
Protein
39.9g
Carbohydrates
18g (8.5g sugars)
Salt
4g

For 4 servings

Ingredients

  • 2 tbsp plain flour
  • 1kg scrag end or middle chops of lamb
  • 4 tbsp olive oil
  • 3 red onions, cut into wedges
  • 3 garlic cloves, crushed
  • 2 red chillies, deseeded and finely chopped
  • 2 tsp Chinese five-spice
  • 400g can chopped tomatoes
  • 750ml chicken or lamb stock
  • 4 tbsp soy sauce
  • 2 tbsp chopped fresh coriander
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Method

  1. Preheat the oven to 160°C/fan140°C/gas 3. Put the flour onto a plate and season well. Dust the lamb pieces in the seasoned flour. Heat half the oil in a heavy-based casserole and brown the lamb, in batches, then set aside on a plate.
  2. Heat the remaining oil and gently fry the onions for 5 minutes, then add the garlic and chillies and cook for a further few minutes.
  3. Stir in the Chinese five-spice, cook for a minute, then add the tomatoes, stock and soy sauce. Return the lamb to the pan, bring to a simmer, cover with a lid and cook in the oven for 2-2½ hours until the meat is meltingly tender.
  4. Skim off the excess fat. Stir in the coriander and serve with steamed rice and pak choi.

Nutrition

For 4 servings

Nutrition: per serving
Calories
521kcals
Fat
33.8g (11.6g saturated)
Protein
39.9g
Carbohydrates
18g (8.5g sugars)
Salt
4g

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