Peking Braised Lamb
- 2 tablespoons vegetable oil
- 4 spring onions cut into 2½ cm lengths
- 4 slices fresh ginger
- 1 large onion
- 1 kg boneless lamb cut into 2cm cubes – use shoulder
- 4 star anise pods
- 4 tsp smooth peanut butter
- 1 cinnamon stick
- 3 tblsp dark soy sauce
- 2 tblsp rice wine
- 2tblsp hoisin sauce
- 60 g Rock sugar (or white sugar)
- 2 cups stock (chicken)
Preheat the oven to 180°C.
Heat oil in a cast iron casserole dish. Sauté spring onions, ginger slices and onion until fragrant. Add lamb cubes and brown.
Add remaining ingredients. Bring to the boil then remove from heat.
Place casserole in the oven and bake for 1 hour or until the lamb is tender and sauce is reduced by half.
Alternatively, put all ingredients into a slow cooker using only 1 cup of stock. Cook on low for 6 – 8 hours.
Serve with white rice.
Don Higgins wine suggestion
Cockatoo Ridge Merlot Cabernet 2005
Penfolds Koonunga Hill Shiraz Cabernet
Strugglers Flat Pinot Noir 2006