Braised Lamb with Carrots
Tender chunks of lamb slowly simmered with sweet carrots in a savory, aromatic sauce.
Story
This classic comfort dish combines the richness of lamb with the natural sweetness of carrots. By blanching the meat first, we ensure a clean, non-gamey flavor, while the braising process infuses the vegetables with deep, savory spices.
Ingredients
Lamb leg or shoulder
500g
Carrots
2 large
Ginger
3 slices
Garlic
3 cloves
Cooking wine (Shaoxing)
2 tbsp
Soy sauce
2 tbsp
Oyster sauce
1 tbsp
Cinnamon stick
1 small piece
Star anise
1 whole
Cooking oil
2 tbsp
Water
as needed
Instructions
1
Blanch the Lamb
Cut the lamb into bite-sized chunks. Bring a pot of water to a boil, add a few slices of ginger and a splash of cooking wine. Drop in the lamb and cook for a few minutes to remove any scum or impurities. Drain the meat, rinse it under cold water, and set aside to dry.
2
Sear Aromatics and Meat
Heat oil in a wok or heavy-bottomed pan. Sauté the remaining ginger and garlic until fragrant. Add the blanched lamb and sear the edges. Pour in the cooking wine, then add the cinnamon stick, star anise, soy sauce, and oyster sauce. Stir-fry until the meat is evenly coated and aromatic.
3
Braise the Stew
Add enough hot water to the pan to just cover the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 40 minutes.
4
Add Carrots and Finish
Peel and chop the carrots into chunks. Add them to the pot and stir gently. Continue to cook uncovered for another 15-20 minutes, or until the carrots are tender and the sauce has thickened to your liking. Adjust seasoning if necessary before serving.
