Peking braised lamb recipe And Books

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Peking braised lamb recipe and books

So you would like to know how to make Peking braised lamb recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!

peking braised lamb
northern region

450g boned shoulder of lamb
2 spring onions
2 slices ginger
1 tablespoon oil
l/2 small onion finely chopped

braising sauce
400ml chicken stock
2 whole star anise (optional)
50g sugar
11/2 tablespoons dark soy sauce
1 tablespoon dry sherry or rice wine
1/2 cinnamon stick or Chinese cinnamon bark
2 teaspoons sesame paste or peanut butter
l tablespoon hoisin sauce

Cut the meat into 5cm cubes.
Next blanch the lamb by plunging it into boiling water for 5 minutes.
Then remove the meat and discard the water.
Slice the spring onions at a slight diagonal into 7.5cm pieces.
Slice the ginger diagonally into pieces 7.5cm x 0.5cm.
Heat the oil in a wok or large frying pan and when it is hot add the pieces of lamb.
Stir fry them until they are brown then remove any excess fat leaving just I tablespoon.
Now add the spring onions ginger and onion to the pan and continue to stir fry for 5 minutes. Transfer this mixture to a large casserole or pot and add the braising sauce ingredients.
Bring the liquid to the boil skim off any fat from the surface and turn the heat down as low as possible.
Cover and braise for 11/2 hours or until the lamb is quite tender. (The remaining liquid can be frozen and re used another time to braise lamb.)
Arrange the cooked meat on a platter and serve.
Serve with plain steamed rice and Chinese Leaves in soy Sauce (qv).

This Recipe Serves 4

We truly hope you will like this American recipe, and enjoy your tasty Peking braised lamb recepie. Check out these great recipe books and learn how to make Peking braised lamb!
View Recipe Books - Peking Recipe

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