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Beijing (Peking) Braised Lamb

Beijing (Peking) Braised Lamb recipe, eat well on universal credit

“An indulgent Peking lamb recipe. This delicious braised lamb dish, inspired by the flavours of Beijing, is beautiful served with vegetables and sticky rice.” If Ken Hom says so, it has to be worth a shot?

Ingredients:-

A Shoulder of lamb, Cubed
2 Spring onions, sliced
2 Slices of fresh ginger
1 tbsp of Oil
1 small Onion, finely chopped

Ingredients for the Braising Stock:-

900ml of Chicken Stock
2 Star Anise
50g of Rock Sugar
3 tbsp of Soy Sauce (Gluten free for us)
3 tbsp     of Shaoxing Wine
1 Cinnamon stick
2 tbsp of Sesame Paste
2 tbsp of Hoisin Sauce (Gluten free for us)

Method:-

(1) Blanch the lamb by plunging it into boiling water for 5 minutes. Remove the meat and discard the water.
(2) Heat a wok or a large frying pan over a high heat. Add the oil, and when it is very hot and slightly smoking, add the pieces of lamb and stir-fry them until they are brown.
(3) Add the spring onions, ginger and onion to the pan and continue to stir-fry for 5 minutes.
(4) Transfer this mixture to a large casserole dish and add the braising sauce ingredients.
(5) Bring the liquid to the boil, skim off any fat from the surface and turn the heat down to 120c.
(6) Cover and braise for 1½ hours, or until the lamb is tender.
(7) To server drizzle with sauce from the casserole dish.

We served ours with pan seared Pak Choy and Five Spice Potatoes, garnished with sliced Spring Onions.


 

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P is for Pomegranate

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Category: Recipes

Pomegranate and Rice salad

Well it is in out ‘Ingredients Alphabet’ anyway.

This rice creation was inspired by a North African Couscous dish. Couscous is Wheat based so we modified the recipe to use Rice. Oh and added a few bits and bobs. OK - OK we didn’t follow the recipe at all! Also while we at the confessions gig, the Kebabs were made with a £1.60 pack of Beef mince as the equivalent weight of Lamb was £3.95 and would have broken our budget….

Pomegranate and Rice salad ingredients:-

Rice
A Stock cube
2 small Mushrooms
1 Onion, chopped
Cucumber, chopped
1 medium Pomegranate
1 Spring Onion, chopped
1 clove of Garlic, minced
Cumin Seeds
Fresh Mint, chopped
Oil to fry

Method:-

(1) Dry fry the Rice.
(2) Add Oil and fry the Onions, Garlic and Cumin seeds.
(3) Mix the Stock in a pint of boiling water and add to the Rice.
(4) Add the chopped Mushroom.
(5) Bring to the boil and then reduce the heat and simmer until the Rice is tender and all the liquid has been absorbed.
(6) Mix in most of the Pomegranate, Mint, Spring Onion and Cucumber.
(7) Lay the Kebab over the top and garnish with a little more Pomegranate and a sprig of Mint.

Kebabs Ingredients:-

300g Minced Beef
1 tbsp Oil
Cumin powder
Garlic Salt

Method:-

(1) Mix all the ingredients in a bowl.
(2) Form into Kebabs around a skewer.
(3) Fry to brown on all sides.
(4) Place in the oven at 160c for 20 minutes.

This was a really tasty and fresh meal. The mysterious bowl on the side is Tigger the cats’ Kebab!

 

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