Braised lamb with ginger and black bean sauce
Prep
20m
Cook
1h
10m
serves
6
Braised lamb with ginger and black bean sauce
Don't go out for Asian food - create a delicious stir-fry in your own kitchen.
Ingredients (11)
- 1.2kg diced lamb shoulder
- 3 teaspoons five-spice powder
- 2 1/2 tablespoons sunflower oil
- 5cm piece ginger, thinly sliced
- 2 large garlic cloves, thinly sliced
- 200g fresh shiitake mushrooms, thickly sliced
- 1/2 cup (125ml) Chinese rice wine (shaohsing) (see note) or dry sherry
- 1/4 cup black bean sauce (see note)
- 1 teaspoon cornflour
- 1/2 cup roughly chopped coriander
- Steamed white long grain rice and steamed baby bok choy (see note), to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place lamb and five-spice in a bowl and mix well. Heat 1 tablespoon oil in a large, deep frypan over high heat. Cook half the lamb for 1-2 minutes until browned, then transfer to a plate. Repeat with another tablespoon of oil and remaining lamb. Heat remaining oil in same pan and cook ginger, garlic and mushrooms, stirring, for 1-2 minutes or until mushrooms begin to soften.
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2.Return lamb and juices to pan with rice wine and boil for 2 minutes or until reduced by half. Add 1 1/2 cups (375ml) boiling water and black bean sauce, then reduce heat to medium-low and simmer for 1 hour or until lamb is tender. Mix cornflour with 2 tablespoons cold water and add to pan. Cook for a further minute. Season to taste, then stir in half the coriander.
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3.Serve the lamb with steamed white rice and baby bok choy, and scatter over the remaining coriander.
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