Braised Oriental lamb

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
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

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.

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