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Braised lamb with ginger and black bean sauce
Braised lamb with ginger and black bean sauce
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Whip up a homemade Asian stir-fry that's better than takeout!
Ingredients:
  • 1.2kg diced lamb shoulder
  • 3 tsp five-spice powder
  • 46.00 gm sunflower oil
  • 5cm piece ginger, thinly sliced
  • 2 large garlic cloves, thinly sliced
  • 200g fresh shiitake mushrooms, thickly sliced
  • 125ml mirin
  • 80.63 gm black bean sauce (see note)
  • 2.50 gm cornflour
  • 125.00 ml roughly chopped coriander
  • Steamed white rice, to serve
  • Steamed baby bok choy (see note), to serve
Instructions:
  • Combine the lamb and five-spice in a bowl, ensuring they are mixed thoroughly. In a large, deep frypan over high heat, warm 1 tablespoon of oil. Add half of the lamb and cook for 1-2 minutes until browned. Transfer the lamb to a plate and repeat with another tablespoon of oil and the remaining lamb. In the same pan, add the rest of the oil and cook the ginger, garlic, and mushrooms together for 1-2 minutes until the mushrooms start to soften.
  • Add the lamb and its juices back to the pan, along with the rice wine. Boil for 2 minutes until the liquid is reduced by half. Pour in 1 1/2 cups (375ml) boiling water and black bean sauce, then lower the heat to medium-low and simmer for 1 hour until the lamb is tender. Combine cornflour with 2 tablespoons of cold water, then stir the mixture into the pan. Cook for an additional minute. Season to taste and fold in half of the chopped coriander.
  • Plate the lamb alongside steamed white rice and baby bok choy, then garnish with the rest of the coriander.

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