"This Chinese-style braised lamb is a gloriously rich and comforting infusion of sweet and savoury Asian flavours. The secret here is the blend of Chinese spices and soothing aromatics, such as ginger, that warm the soul on even the coldest winter evening." Marion Grasby
The ingredient of Marions red-braised lamb
- 1 tablespoon vegetable oil
- 1kg boneless lamb shoulder, cut into 3cm pieces
- 4cm-piece fresh ginger, peeled
- 1 brown onion, sliced
- 4 garlic cloves, finely chopped
- 125ml (1/2 cup) Shaoxing wine
- 2 whole star anise
- 1 cinnamon stick
- 1 teaspoon Chinese five spice
- 1/2 teaspoon ground black pepper
- 60ml (1/4 cup) light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoons tomato paste
- 45g (1/4 cup, lightly packed) brown sugar
- 2 teaspoons cornflour
- 3 teaspoons water
- 500g fresh thin Chinese egg noodles
- 3 soft-boiled eggs, peeled, halved
- Sambal oelek, to serve
- 2 Lebanese cucumbers, peeled into ribbons
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon sea salt
The instruction how to make Marions red-braised lamb
- Preheat oven to 170u00b0C/150u00b0C fan forced. Heat oil in a large flameproof casserole dish over medium-high heat. Cook the lamb, in batches, turning, for 4 minutes or until browned. Transfer to a plate and set aside.
- Use a small sharp knife to cut the ginger into matchsticks. Add ginger, onion and garlic to the dish. Cook, stirring, for 3 minutes or until softened. Add wine and cook, scraping the base of the dish with a spoon, to deglaze.
- Return lamb to the dish along with star anise, cinnamon, five spice, pepper, soy sauces, tomato paste and brown sugar. Bake in preheated oven for 2 hours until lamb is very tender and pulls apart easily.
- For the sesame cucumber, place the cucumber in a bowl. Add the vinegar, oil and salt. Gently toss to combine. Cover and place in the fridge until ready to serve. Combine the cornflour and water. Set aside.
- Remove lamb from oven. Blot surface with paper towel to remove fat. Place dish over medium heat. Bring to boil. Stir in combined cornflour and water. Simmer for 2-3 minutes or until thickened slightly.
- Cook the noodles in a large saucepan of boiling salted water for 3-4 minutes or until tender. Drain. Divide among serving bowls. Top with braised lamb, cucumber and an egg half. Serve with sambal oelek.
Nutritions of Marions red-braised lambcalories: