Home > Recipes > Braised Oriental lamb

Braised Oriental lamb

Name: Braised Oriental lamb
Yield: For 4 people
Cuisine: Chinese recipes
Ingredients: 2 tbsp plain flour; 1kg scrag end or middle chops of lamb; 4 tbsp olive oil; 3 red onions, cut into wedges; 3 garlic cloves, crushed; 2 red chillies, deseeded and finely chopped; 2 tsp Chinese five-spice; 400g can chopped tomatoes; 750ml chicken or lamb stock; 4 tbsp soy sauce; 2 tbsp chopped fresh coriander

Published: 31 Jan 09
Updated: 18 Mar 24

This slow-cooked, Oriental style stew is delicious in its own right, but it’s even more so when served with steamed rice and pak choi.

Easy
February 2009

Test kitchen approved

For 4 people
Takes 10 minutes to make and 2½ hours to cook

This slow-cooked, Oriental style stew is delicious in its own right, but it’s even more so when served with steamed rice and pak choi.

Dairy-free recipes

Nutrition: per serving

Calories: 521kcals
Fat: 33.8g (11.6g saturated)
Protein: 39.9g
Carbohydrates: 18g (8.5g sugars)
Salt: 4g

For 4 servings

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 tbsp plain flour
1kg scrag end or middle chops of lamb
4 tbsp olive oil
3 red onions, cut into wedges
3 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
2 tsp Chinese five-spice
400g can chopped tomatoes
750ml chicken or lamb stock
4 tbsp soy sauce
2 tbsp chopped fresh coriander

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the oven to 160°C/fan140°C/gas 3. Put the flour onto a plate and season well. Dust the lamb pieces in the seasoned flour. Heat half the oil in a heavy-based casserole and brown the lamb, in batches, then set aside on a plate.
Heat the remaining oil and gently fry the onions for 5 minutes, then add the garlic and chillies and cook for a further few minutes.
Stir in the Chinese five-spice, cook for a minute, then add the tomatoes, stock and soy sauce. Return the lamb to the pan, bring to a simmer, cover with a lid and cook in the oven for 2-2½ hours until the meat is meltingly tender.