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Рецепт Peking Braised Lamb
by Global Cookbook

Peking Braised Lamb
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Ингредиенты

  • 450 gm boned shoulder of lamb
  • 2 x spring onions
  • 2 slc ginger
  • 1 Tbsp. oil
  • 1/2 sm onion finely minced
  •     braising sauce
  • 400 ml chicken stock
  • 2 whl star anise (optional)
  • 50 gm sugar
  • 1 1/2 Tbsp. dark soy sauce
  • 1 Tbsp. dry sherry or possibly rice wine
  • 1/2 x cinnamon stick or possibly Chinese cinnamon bark
  • 2 tsp sesame paste or possibly peanut butter
  • 1 Tbsp. hoisin sauce

Инструкции

  1. Cut the meat into 5cm cubes.
  2. Next blanch the lamb by plunging it into boiling water for 5 min.
  3. Then remove the meat and throw away the water.
  4. Slice the spring onions at a slight diagonal into 7.5cm pcs.
  5. Slice the ginger diagonally into pcs 7.5cm x 0.5cm.
  6. Heat the oil in a wok or possibly large frying pan and when it is warm add in the pcs of lamb.
  7. Stir fry them till they are brown then remove any excess fat leaving just I Tbsp..
  8. Now add in the spring onions ginger and onion to the pan and continue to stir fry for 5 min. Transfer this mix to a large casserole or possibly pot and add in the braising sauce ingredients.
  9. Bring the liquid to the boil skim off any fat from the surface and turn the heat down as low as possible.
  10. Cover and braise for 1 1/2 hrs or possibly till the lamb is quite tender. (The remaining liquid can be frzn and re used another time to braise lamb.)
  11. Arrange the cooked meat on a platter and serve.
  12. Serve with plain steamed rice and Chinese Leaves in soy Sauce (qv).
  13. Serves 4