lamb casserole recipes
It has a thick glossy sauce that is rich and flavorful. This is great with white rice or noodles.
Basic ingredients for lamb casserole recipes
- Two pounds of lamb leg
- 2 tablespoons of all-purpose flour
- To brown the lamb, you will need some cooking oil
- Crushed 5 garlic cloves
- Five slices of ginger
- Two pieces of scallion knots
- Slice 1/2 medium onion
- One star anise
- Bay leaves – 2 pieces
- Cinnamon stick – 1
- Sichuan peppercorns, 1/2 tbsp
- Sugar, 3 tablespoons
- Tomato paste – 1.5 tablespoons
- Soybean paste, 3 tablespoons
- Soy sauce, 1.5 tbsp
- Salt if necessary
- Hot water 1.5 liters
- Carrot chunks – 2.5 cups
How to make lamb casserole recipes
- Cut the lamb leg into large pieces. The skin of the lamb leg contains a lot of gelatin, which will produce a glossy sauce and make the dish flavorful.
- Wash the lamb to remove bone dust and dirt. Soak it in clean water for at least 3 hours to weaken its strong mutton scent.
- Three hours later, the water turned red. Discard the whole batch of soaking water and dry the meat with a paper towel. We will brown the lamb later. If the meat is not dry, you will get oil splashed on you.
- To thicken the sauce, coat the lamb with 2 tablespoons of all-purpose flour. If the skin is on the lamb, you don’t have to coat it because the gelatin found in the skin thickens the sauce.
- The meat will come out tender and juicy if you sear it first and then remove it from the wok once you think you have browned enough surfaces on the meat.
- You can use any grease left in the wok. If not, add a little more oil. Keep the heat on medium-low. Add crushed garlic cloves, ginger slices, scallion knots, onion slices, star anise, bay leaves, cinnamon sticks, and Sichuan peppercorns, and stir until fragrant. Put all the aromatics to the side and caramelize some sugar. Just stir on low heat until it turns red. Add 1.5 tbsp tomato paste and 3 tbsp Chinese soybean paste (you can use Chu Hou paste or Sichuan Dou ban Jiang instead). Add 1.5 tbsp soy sauce. Stir to combine all the sauces. Next, add the aromatics and return the lamb to the wok. Stir until the seasonings coat the meat.
- This recipe can be made a one-pot recipe by adding water and simmering the lamb in the same wok. I like to transfer it to a Dutch oven and fill it with hot water. Make sure the wok has plenty of flavors, so we don’t want to waste it. Make sure the ingredients are beneath the water. Oh, one optional ingredient – a drizzle of dark soy sauce. It adds color. Cover the pot and bring it to a boil. Turn the heat down to a simmer. Let it cook for 2-3 hours.
- – Pick out the aromatics and discard them. Add some carrot chunks. And we’re going to reduce the broth to half. Just turn the heat up to high and let it cook without a lid. I got pretty much liquid in the pot so it takes about 25-30 minutes to evaporate, which is just enough time to cook the carrots until tender. When the carrot isn’t that liquid, you might want to cover it and make sure it’s nice and soft. It almost looks like curry. Always taste it before serving and adjust anything like salt or sugar if necessary.
- Enjoy with rice or noodles!