Hot Braised Lamb with Black Bean Paste and Vegetables

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
4-6 4-6
Hot Braised Lamb with Black Bean Paste and Vegetables
Main INGREDIENTS
  • Meat
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Toughened Non-Stick Shallow Casserole with Glass Lid
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Toughened Non-Stick Shallow Casserole with Glass Lid
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

  • Method

  • 1
    Heat the oil in the wok over a medium heat and stir-fry the lamb for 2-3 minutes to sear.
  • 2
    Add 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.
  • 3
    Add 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.
  • 4
    Stir 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.
  • 5
    Adjust the seasoning to taste and serve scattered with some roughly torn coriander and an accompaniment of boiled rice.
  • 6
    Cook's Notes
  • 7
    Black 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.
  • 8
    For extra heat add the seeds from the chilli.
  • 9
    Allowing the meat to come to room temperature for a short while before frying will help the searing process.