Braised Oriental lamb
- February 2009
- For 4 people
- 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.
- Dairy-free recipes
- 33.8g (11.6g saturated)
- 18g (8.5g sugars)
For 4 servings
- 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
- 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.
- 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.
- 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.
- Skim off the excess fat. Stir in the coriander and serve with steamed rice and pak choi.
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