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Marion's red braised lamb with egg noodles
Marion's red braised lamb with egg noodles
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Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Tender slow-cooked Asian lamb shoulder on egg noodles - a must-try for flavor lovers. You'll definitely crave seconds!
Ingredients:
  • 18.40 gm 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 tsp Chinese five spice
  • 1/2 tsp ground black pepper
  • 60ml (1/4 cup) light soy sauce
  • 5.30 gm dark soy sauce
  • 22.20 gm tomato paste
  • 45g (1/4 cup, lightly packed) brown sugar
  • 5.00 gm cornflour
  • 15.00 gm water
  • 500g fresh thin Chinese egg noodles
  • 3 soft-boiled eggs, peeled, halved
  • Sambal oelek, to serve
  • 2 Lebanese cucumbers, peeled into ribbons
  • 20.00 ml rice vinegar
  • 2 tsp sesame oil
  • 1.20 gm sea salt
Instructions:
  • Preheat oven to 170C/150C fan forced. In a large flameproof casserole dish, heat oil over medium-high heat. Sear lamb in batches, turning, for 4 minutes until browned. Transfer lamb to a plate and set aside.
  • Cut the ginger into matchsticks with a sharp knife. Add the ginger, onion, and garlic to the dish, cooking and stirring until softened for about 3 minutes. Deglaze by adding the wine and scraping the base of the dish with a spoon.
  • Add the lamb back to the dish and introduce the fragrant star anise, cinnamon, five spice, pepper, soy sauces, tomato paste, and brown sugar. Allow everything to bake in a preheated oven for 2 hours, until the lamb is incredibly tender and easily falls apart.
  • Place the cucumber in a bowl and add vinegar, oil, and salt. Gently toss to combine, then cover and refrigerate until ready to serve. Combine the cornflour and water in a separate bowl and set aside.
  • Once the lamb is done cooking, gently pat the surface with a paper towel to absorb any excess fat. Transfer the dish to medium heat and bring it to a boil. Add the mixture of cornflour and water, stirring continuously. Let it simmer for 2-3 minutes until it thickens slightly.
  • Boil the noodles in a pot of salted water until tender, about 3-4 minutes. Drain and portion into serving bowls. Garnish with braised lamb, cucumber slices, and a halved egg. Serve with a side of sambal oelek.

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