FALLS OFF THE BONES - Lamb Stew Recipe [酱炖羊肉]

hi everyone welcome to souped-up recipes today we're making lamb stew length is an expensive meat in my hometown my family will only make it when there is a big event my dad makes a delicious lamb stew it falls off the bones and it melts in your mouth immediately get away to share it with you first you will need some lamb meat this is a whole lamb leg about four and a half pounds I'm only using half of it cut them into big chunks they will shrink the size after cooking it is best to use skin on lamb black because the skin has lots of gelatin which makes the sauce extra glossy and it will also give the dish more flavor but I can only find a skinless lack around where I live it will also work wash it under running water has lots of bone dust and dirty impurities Ecuadorian lamb is my oldest lamb that I have ever had it doesn't have that powerful smell that most people cannot bear soak the lamb in clean water for at least three hours or overnight would be better this helps weakening the strong mutton scent you can also throw in some ginger scallion cinnamon stick and citron peppercorn since my lamb is mild plain water will work just fine the liquid turned into a red color and the meat lost the fresh blood color that is exactly what I want people live in north west of China love that wild ami mutton taste they will be upset if they see me soak in the meat in the water as a person growing up in the south of China I preferred a my old taste discard this whole patch of water drain it completely dry it with a paper towel Wilbur on the lam later if the meat is not dry you will get oil splashed on you badly at two tablespoon of all-purpose flour we're using it to coat a limb this helps creating a starchy shell on the surface of the meat and it will fall off after a long time simmering which will make the sauce extra creamy like a gravy if you are using skiing on land you don't need to do this because the gelatin in the skin will thicken the sauce we just want a thin layer of coating don't make it too doughy heat up your wok and add some oil give it a toss so the oil covers the bottom add your lamb in if your meat is fatty you don't need to add that much oil the lamb fat itself will sear the meat which gives the stew extra flavor but my lamb is quite lean that is why I need quite a long oil to do the job searing also helps to lock the moisture inside the meat so it comes out tender and juicy once you think you've brought enough surfaces you can take the meat out if you've got some grease left in the wok you can just use that if not add a little more oil keep the heat and medium-low throwing some crushed garlic cloves five slices of ginger two pieces of scallion not half of a medium size onion that I sliced 1 star anise two pieces of bay leaves one cinnamon stick and 1/2 tablespoon of citron peppercorn stir until fragrant then push all the aromatics to the side we're going to caramelize some sugar stir on low heat until sugar turns into a red caramel color keep adding one and a half tablespoon of tomato paste 3 tablespoon of Chinese soybean paste this is what I'm using if you don't have it you can use any of these two replacements just the same amount Juho sauce it's a classic Cantonese sauce great for beef and lanced you sit on top and Chang I assuming most of you already know the salsa because I use it quite often it is a little bit spicy just be aware with that when using it keep adding one and a half tablespoon of soy sauce stir to combine all the sauce together then mix in the aromatics look at that so glossy fake and flavorful introduce the limb back into the wok stir until the seasonings coats the meat it is already smelling good and looking amazing you can add water to it and simmer the leg in the same wok make it in one pot recipe I like to transfer it into a Dutch oven and fill it up with hot water don't forget to rinse the wok there's lots of flavors we don't want to waste that move the ingredients around so they are under the water oh one more optional ingredient a drizzle of dark soy sauce it is full color cover the lid and bring it to a boil turn the heat to low keep it at a slight simmer let it cook for two to three hours after a long time cooking all the flavor in the aromatics is transferred into the soup pick them out we will thicken the broth later they'll be annoying to eat if you leave the soggy veggies in there add some carrot we're going to reduce the broth to half just turn the heat to high and let it cook without the lid I got pretty much liquid in the pot so it takes about 25 to 30 minutes to evaporate which is just enough time to cook the carrot until tender if you don't have that much liquid you might need to cover the lid and make sure your carrots are nice and soft it looks kind of like hurry now before serving you always want to give it a taste and see if you need to adjust something like salt or sugar whatever fits your taste look at that I just love that thick creamy sauce really tempting top a little bit cilantro to make the color pop you can see some of the bones are already falling off like this one and you can easily take the meat off the bone that is how tender it is this is great for some white rice or you can use it as noodle toppings the meat is melt in your mouth the sauce is slightly sweet and savory the whole dish also got lots of fragrance from all the aromatics this flavor brings me back home whenever my dad makes it it does not last long on the pay bow it's just so good by itself with a little bit plain rice everybody is satisfied I hope you give this a try see you if you did leave me a comment let me know how it goes as always the recipe will be in the description down below the video and don't forget to take a look of my channel I'm sure you'll find out how to cook your favorite Chinese food new videos come out every Wednesday and I'll see you next time bye

Channel: Souped Up Recipes

Views: 88,661

Rating: 4.9298244 out of 5

Keywords: lamb recipes, lamb stew, lamb stew recipe, boneless leg of lamb recipe, stew meat recipes, leg of lamb, cooking lamb, stew, stew recipe, crockpot stew, instant pot stew, pressure cooker stew, lamb stew crock pot, lamb stew instant pot, lamb stew slow cooker, instant pot lamb stew, cooking leg of lamb, braised leg of lamb, easy stew recipes, lamb stew meat, lamb stew meat recipes, mutton stew, soupeduprecipes

Id: W2RIsvAOXCQ

Length: 8min 36sec (516 seconds)

Published: Wed Mar 20 2019