June 11, 2010

Lamb in Fragrant Sauce

If you like lamb, you will love this dish. It is simmered with coriander, bean paste, and hoisin sauce. You can use lamb shanks and leave it whole, or easily substitute it with any type of meat, such as chicken or pork.
1 lb lamb breast riblets, cut into 2-inch pieces
3 medium sized potatoes, peeled and cubed
2 tsp. Sar ginger powder
¾ cup warm water
salt and pepper to taste
2 Tbsp. oil
1 small red onion, sliced thinly
1 tsp. garlic, minced
2 Tbsp. bean paste
2 tsp. hoisin sauce
6 Tbsp. coriander powder
1. In a bowl, mix garlic, bean paste, hoisin sauce and coriander powder to a smooth paste with some water. Marinate lamb pieces with ginger powder and salt, set aside.
2. Heat oil in large pan and fry onion until soft, then stir in spice paste. Fry until fragrant over medium heat, adding a little warm water if necessary. Add in lamb pieces and cook further to brown meat, stir to to mix with the sauce. Add the rest of the water and potatoes. Covered pan with lid and simmer until meat is cooked through and tender. Serve warm with rice.
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