Australian-Style Chinese Lamb Casserole
A hearty and flavorful Chinese-inspired casserole featuring lamb as the main protein. The combination of slow-cooked lamb, vegetables, and spices creates a rich and satisfying dish.
Ingredients
- ●1.5 kg Lamb shoulder, bone-inCut into 2-inch cubes
- ●2 OnionChopped
- ●3 CarrotsPeeled and chopped
- ●2 PotatoesPeeled and chopped
- ●1 can Bamboo shootsDrained and chopped
- ●2 tbsp Soy sauceFor marinade
- ●1 tbsp Oyster sauceFor marinade
- ●1 tbsp Brown sugarFor marinade
- ●2-inch piece GingerGrated
- ●3 cloves GarlicMinced
- ●1 tsp Sesame oilFor cooking
- ● Salt and pepperTo taste
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, and garlic. Add the lamb cubes and mix until well coated. Cover and refrigerate for at least 2 hours or overnight.
- 3
Remove the lamb from the marinade, letting any excess liquid drip off. In a large Dutch oven or heavy pot, heat the sesame oil over medium-high heat. Brown the lamb cubes on all sides, about 5 minutes per side. Remove the lamb from the pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the chopped carrots and potatoes, and cook for an additional 5 minutes.
- 5
Add the bamboo shoots, salt, and pepper to the pot, stirring to combine. Cook for 1 minute.
- 6
Add the browned lamb cubes back to the pot, and stir to combine with the vegetables and sauce.
- 7
Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb casserole for 2 1/2 to 3 hours, or until the lamb is tender and falls apart easily.
- 8
Remove the pot from the oven and let it cool slightly. Serve the lamb casserole hot, garnished with chopped scallions and sesame seeds if desired.