- What cut of lamb do you need to make this Hong Kong Style Braised Lamb Stew?
- What do you need for making this Hong Kong Style Braised Lamb Stew?
- How to make this Hong Kong Style Braised Lamb Stew?
- Pro tips for making this Hong Kong Style Braised Lamb Stew
- How do you make the sauce to go with this Hong Kong Style Braised Lamb stew?
- How far in advance can you make this Hong Kong Style Braised Lamb stew?
- Authentic Hong Kong Style Braised Lamb Stew Recipe
Authentic Hong Kong Style Braised Lamb Stew is so perfect for the winter months. My grandmother always said eating lamb improves blood circulation and warms the body!
Vancouver just had snow (again) the past week, so this is what I needed!
This Cantonese-style braised lamb casserole is so delicious and flavourful. Such a perfect winter dish!
Don’t forget to check out my YouTube tutorial. 🙂
Do you like stew? I have shared more stew recipes before:
What cut of lamb do you need to make this Hong Kong Style Braised Lamb Stew?
We say it is “lamb belly” in Cantonese, but this is actually lamb breast. Lamb breast is very flavourful and fatty, so it is very suitable to make stew, as well as smoked, or grilled dishes.
If you can’t find pre-cut lamb in your local Asian supermarkets, ask the butcher to cut you a rack of lamb breast. And my video will show you how to cut them into smaller pieces.
What do you need for making this Hong Kong Style Braised Lamb Stew?
- Lamb
- bean curd sheet – soaked
- ginger
- green onion
- water chestnut
- bamboo shoots
- Chinese dried Shitake mushroom – soaked
- shallot
- Garlic
- Chinese Celery
- dried orange peel – soaked
- fermented red bean curd
- Zhu Hou Sauce
- sesame sauce
- oysters sauce
- Rock Sugar
- Shao Xing Wine
- Hot water
How to make this Hong Kong Style Braised Lamb Stew?
Soak lamb with salted water for at least 30 minutes. Rinse and drain.
Heat an oiled pan, and sear the lamb pieces, until golden brown. Add some cooking wine, and let it cook for 30 seconds.
Add Hot water to the pan, until the lamb pieces are fully covered. Bring it to a boil, blanching the lamb for 5 minutes. Drain and rinse. Set aside.
Heat another oiled pan, and cook ginger slices for a few minutes, until aromatic. Then add garlic, Chinese celery, green onion, and shallot, and cook until aromatic.
Then mix together fermented red bean curd, zhu hou sauce, sesame sauce, and oyster sauce until combined. Add the sauce mixture to the pan, and mix until combined.
Add lamb pieces, turn the heat down to low, mix and cook for a few minutes. Then add Shao xing cooking wine, and turn the heat back on high.
Add hot water to the pan until the lamb pieces are covered. Bring it to a boil, then add dried orange peel, rock sugar and water chestnut. Then turn the heat down to low. Let it simmer for 30 minutes.
Add mushroom (including the water) and bean curd sheet to the pan, bring it to a boil again, turn the heat down and simmer for another 30 minutes.
Test the tenderness of the lamb, you can simmer the lamb for another 30-45 minutes (or longer) if you want them to be super tender. You can also add some salt to taste.
Serve in a clay pot!
Enjoy this Hong Kong Style Braised Lamb Stew with your loved ones!
Pro tips for making this Hong Kong Style Braised Lamb Stew
- You can always cook the lamb for a longer time
- Cooking the sauce is very important so it will develop deeper flavours
- You can serve the lamb in a hot pot, or just on a regular swallow plate
- Don’t skip the lemon leaves for the sauce, you can also substitute that with lime leaves
- I use lamb breast or lamb shoulder, you can also find lamb from an Asian supermarket in the frozen section.
- This is also best to serve with lettuce, layer the lettuce on the bottom of the pot and layer the pot with bean curd sheets and lamb.
How do you make the sauce to go with this Hong Kong Style Braised Lamb stew?
- fermented bean curd
- sugar
- sesame oil
- lemon leave
- chilli
How far in advance can you make this Hong Kong Style Braised Lamb stew?
I have tried to make this 2 days in advance and keep it in the fridge. What you need to do is to reheat it when you are ready to serve.
As a working wife, I always need to plan ahead so I don’t need to stand in the kitchen for more than an hour to put off dinner for my family. Making stew the night before is always my go-to, especially in the winter months. 🙂
Any leftovers, you can pack in the lunch box for the next day. Easy-peasy~
I hope you will enjoy Hong Kong Style Braised Lamb Stew with your loved ones! 🙂
Authentic Hong Kong Style Braised Lamb Stew Recipe
Equipment
Ingredients
- 4 lbs lamb
- 10 Chinese dried mushrooms -soaked overnight
- some bean curd sheets -soaked overnight
- Dried orange peel -soaked overnight
- Chinese Celery -chopped into pieces
- 10 cloves garlic -sliced
- 1 can water chestnuts
- 1 can Bamboo Shoots
- 20 Ginger -sliced
- 5 shallots – peeled
- 5 pieces of fermented red bean
- 4 tbsp Zhu Hou Sauce
- 4 tbsp Sesame sauce
- 6 tbsp Oyster Sauce
- Hot water
Instructions
- Soak lamb with salted water for at least 30 minutes. Rinse and drain.Heat an oiled pan, sear the lamb pieces, until golden brown. Add some cooking wine, let it cook for 30 seconds.
- Add Hot water to the pan, until the lamb pieces are fully covered. Bring it to boil, blanching the lamb for 5 minutes. Drain and rinse. Set aside.
- Heat another oiled pan, cook ginger slices for a few minutes, until aromatic. Then add garlic, Chinese celery, green onion, and shallot, cook until aromatic.
- Then mix together fermented red bean curd, zhu hou sauce, sesame sauce, and oyster sauce until combined. Add the sauce mixture to the pan, mix until combined.
- Add lamb pieces, turn the heat down to low, mix and cook for a few minutes. Then add shao xing cooking wine, turn the heat back on high.
- Add hot water to the pan until the lamb pieces are covered. Bring it to boil, then add dried orange peel (including the water), rock sugar and water chestnut. Then turn the heat down to low. Let it simmer for 30 minutes.
- Add mushroom (including the water) and bean curd sheet to the pan, bring it to boil again, turn the heat down and simmer for another 30 minutes.
- Test the tenderness of the lamb, you can simmer the lamb for another 30-45 minutes (or longer) if you want them to be super tender. You can also add some salt to taste.
- Serve in a clay pot!
- Enjoy~
Video
Notes
- Don’t forget to check out my youtube channel for a cooking tutorial. 🙂
- Subscribe to my channel for more awesome cooking tutorials.
- You can always cook the lamb for a longer time
- Cooking the sauce is very important so it will develop deeper flavours
- You can serve the lamb in a hot pot, or just on a regular swallow plate
- Don’t skip the lemon leaves for the sauce, you can also substitute that with lime leaves
- I use lamb breast or lamb shoulder, you can also find lamb from an Asian supermarket in the frozen section.
- This is also best to serve with lettuce, layer the lettuce on the bottom of the pot and layer the pot with bean curd sheets and lamb.
Nutrition
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I hope you’ll enjoy this Hong Kong Style Braised Lamb Stew with your loved ones!
Don’t forget to check out my YouTube tutorial.
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