Peking-style Lamb Stew is a delicious option for cold days. Cut the meat into cubes, brown it with scallions, and slow-cook with hoisin sauce. An aromatic and comforting feast to enjoy on any occasion. Bon appétit.
The lamb is slowly cooked with scallions in a hot wok.
Once ready, it is served with a delicious sauce.
The flavor combination is exquisite and perfect for sharing on a special meal.
Enjoy this Peking lamb stew.
Peking Lamb Stew
Ingredients
450 grams of Lamb meat
2 Scallions
2 Slices of fresh ginger
1 tablespoon of Oil
1 Small onion, finely chopped
900 milliliters of Chicken broth
2 Star anises
50 grams of Rock sugar
3 tablespoons of Soy sauce
3 tablespoons of Rice wine
1 Cinnamon stick
2 tablespoons of Sesame paste
2 tablespoons of Hoisin sauce
Preparation
Step 1 : Cut the meat into small cubes and immerse it in boiling water for 5 minutes.
Step 2 : After removing the meat and discarding the water, slice the scallions diagonally into 7.5 cm pieces.
Step 3 : Heat the wok to high temperature and pour in the oil.
Step 4 : Once hot, add the lamb pieces and stir until the meat turns brown.
Step 5 : Add the scallions and sauté for 5 minutes.
Step 6 : Transfer this mixture to a large heat-resistant pot and add the sautéed ingredients' sauce.
Step 7 : Bring to a boil, remove any surface fat, reduce the heat to minimum, cover, and cook slowly for 1.5 hours or until the meat is tender.
Step 8 : Finally, place the meat on a serving tray and accompany with the sauce.
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