braised mutton recipe

How to Make Braised Lamb: A Step-by-Step Guide

Braised lamb, or Huangmen Yangrou, is a tender, aromatic Chinese dish perfect for cold weather. Here’s a simplified guide to recreate it at home.

Ingredients: 500g lamb (shoulder or leg, cubed), 3 tbsp cooking oil, 1 sliced ginger, 3 smashed garlic cloves, 1 sliced green onion, 2 dried chilies (optional), 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 500ml water or stock, and 1 potato/carrot (cubed, for sweetness).

Steps:

1. Marinate the lamb with light soy sauce, Shaoxing wine, and ginger for 15 minutes.

2. Heat oil in a pot over medium heat. Stir-fry lamb until browned, then set aside.

3. Sauté aromatics: Cook garlic, green onion, and chilies until fragrant. Return lamb to the pot.

4. Add liquids and seasonings: Pour in water/stock, dark soy sauce, and sugar. Bring to a boil.

5. Simmer: Reduce heat, cover, and cook for 1.5–2 hours until lamb is tender. Add potatoes/carrots in the last 30 minutes.

6. Thicken (optional): Mix 1 tsp cornstarch with water, stir in, and simmer until the sauce thickens.

Garnish with extra green onions and serve hot with rice. Enjoy the rich, savory flavors of this classic dish!