Braised Lamb in Black Bean Sauce
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.
Keyword : braised lamb in black bean sauce
Ingredients
- 6 oz beancurd sticks (170g)
- 2 racks lamb ribs (about 3 lbs/1.35kg)
- 2 tbsp vegetable oil
- 1 inch ginger (minced) (30g)
- 2 cloves garlic (minced)
- 2 tbsp fermented black beans (50g)
- 1 tsp chili paste
- ¾ cup water (180ml)
- 1 tsp cornstarch mix with 2 tbsp water
- 3 green onions (cut into 2 inch lengths)
Instructions
- Soak beancurd sticks for 30 minutes. Drain and cut into bite size pieces.
- Carefully peel of the membrane on the bone side of the ribs. Then cut into small pieces.
- Heat vegetable oil in a clay pot. Add ginger, garlic, fermented black beans, and chili paste. Stir fry for 2 minutes.
- Add lamb ribs and toss to get it coated with sauce ingredients. This should take about 2 minutes.
- Pour in water. Bring it to a boil. Cover pot with lid, reduce heat, and allow it to simmer for 1½ hours. Every now and then open the lid and skim off excessive fat.
- Add prepared beancurd sticks to the pot. Continue to simmer for another 30 minutes.
- Pour in cornstarch mixture. Continue to simmer for 1 to 2 minutes until sauce thickens.
- Sprinkle green onions on the top. Turn off stove.
- Serve warm with steamed rice.
Nutrition
Calories: 1166kcal
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