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!
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
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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.