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Braised Lamb


Serves 4 to 6

More Chinese Recipes


  • 2 pounds boneless leg of lamb, cut into 2-inch pieces
  • 2 cloves garlic
  • 2 green onions
  • 2 slices ginger
  • 1 cup water
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/4 cup dark soy sauce
  • 2 teaspoons light soy sauce
  • 2 tablespoons hoisin sauce
  • Salt, to taste
  • 2 teaspoons granulated sugar, or to taste
  • 2 tablespoon oil for stir-frying, or as needed


Boil the lamb in water for 5 minutes. Drain.

Mince the garlic. Cut the green onion into thirds.

Heat the wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the garlic, ginger and green onion. Stir-fry until aromatic, then add the lamb. Brown for a minute. Add the water, chicken broth, rice wine or sherry, dark soy sauce, light soy sauce and hoisin sauce.

Bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 1 1/2 hours. Taste and add salt if desired. Stir in the sugar and cook for another 30 minutes, or until lamb is tender. Serve hot.

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