![Hot Braised Lamb with Black Bean Paste and Vegetables](/on/demandware.static/-/Sites-LCAU-Library/default/dw7f9d93ff/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000287_ENG.png)
Main ingredients
- Meat
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Shallow Casserole with Glass Lid
Price reduced from
$400.00
to
$280.00
Ingredients
Method
Ingredients
- 1 tablespoon groundnut or vegetable oil
- 750g lean lamb leg meat, trimmed of fat and diced into 2.5cm pieces
- 70g root ginger, peeled and finely grated
- 3 cloves garlic, crushed
- 1½ tablespoons black bean paste
- 1 red chilli, seeds removed and thinly sliced
- 1 tablespoon Chinese dark soy sauce
- 1 tablespoon rice wine or sherry
- 200-300ml water
- 1 x 150g medium carrot, cut into fine julienne strips
- 1 x 225g can water chestnuts, drained of liquid and halved
- 100g bean sprouts
- 3 spring onions, shredded or chopped
- 1 tablespoon cornflour mixed with 2 tablespoons water
- Small handful fresh coriander, roughly torn, to serve
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Method
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1Heat the oil in the wok over a medium heat and stir-fry the lamb for 2-3 minutes to sear.
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2Add the ginger and garlic and fry for 1 minute, stir in the black bean paste, chilli, soy sauce, rice wine/sherry and stir-fry for 1 minute more.
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3Add just enough water to barely cover the meat (approximately 250 ml), stir well and bring to the boil. Reduce the heat to maintain a very low simmer, put on the lid and cook for 1-1¼ hours or until the meat is tender.
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4Stir in the shredded carrot, water chestnuts, bean sprouts and spring onions, replace the lid and cook for 2-3 minutes until the vegetables are cooked but still vibrant and crisp. Add the cornflour and water mixture and stir until the sauce has thickened.
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5Adjust the seasoning to taste and serve scattered with some roughly torn coriander and an accompaniment of boiled rice.
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6Cook's Notes
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7Black bean paste is a concentrate and should not be confused with black bean cooking or stir-fry sauces. These pastes can vary in heat and salt content so always best to taste before adding more seasoning. To make your own paste, crush 1½ tablespoons Chinese salted black beans with 1 teaspoon sesame oil and 1 teaspoon caster sugar into a coarse paste.
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8For extra heat add the seeds from the chilli.
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9Allowing the meat to come to room temperature for a short while before frying will help the searing process.