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Marion's red-braised lamb
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Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Marion Grasby's Chinese-style braised lamb is a decadent blend of sweet and savory Asian flavors, elevated by fragrant Chinese spices and ginger for the ultimate heartwarming meal.
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 the oven as directed. Heat oil in a large flameproof casserole dish over medium-high heat. Brown the lamb in batches for 4 minutes, then set aside on a plate.
  • Finely slice the ginger into matchsticks. Add the ginger, onion, and garlic to the dish. Sauté for 3 minutes until softened. Pour in the wine and gently scrape the bottom of the dish to deglaze.
  • Add the lamb back to the dish along with star anise, cinnamon, five spice, pepper, soy sauces, tomato paste, and brown sugar. Bake in a preheated oven for 2 hours until the lamb is tender and easily pulls apart.
  • Place cucumber in a bowl. Add vinegar, oil, and salt. Gently toss to combine. Chill in the fridge until ready. Mix cornflour and water, and set aside.
  • Take the lamb out of the oven and pat the surface with a paper towel to remove excess fat. Place the dish over medium heat and bring to a boil. Stir in the mixture of cornflour and water. Let it simmer for 2-3 minutes until slightly thickened.
  • Cook the noodles in a generously sized saucepan of boiling salted water for 3-4 minutes until cooked. Drain and portion into serving bowls. Top with braised lamb, cucumber slices, and a halved egg. Serve with a side of sambal oelek.

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