Asian style Braised Lamb in Black Bean Sauce cooked with beancurd sticks to soak up all the wonderful flavors of the meat and sauce. Great with rice.
Lamb has a strong flavor and is generally seldom eaten by the Chinese. Hence, there aren’t that many recipes out there featuring lamb. However, it is popular in the Xinjiang Province in north western China where the people there make lamb skewers, pilafs, and hot pots. For those of us who grew up in Southeast Asia, lamb is either grilled or roasted Western style or cooked Indian or Malay style in a curry.
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