Braised lamb with ginger and black bean sauce

Tasty Braised lamb with ginger and black bean sauce Recipe

Don’t go out for Asian food – create a delicious stir-fry in your own kitchen.
Braised lamb with ginger and black bean sauce
Prep Time : 0:20 | Cook Time : 1:10 | Total Time : 1:30 | Serving : 6 person.


  • 1.2kg diced lamb shoulder

  • 3 teaspoons five-spice powder

  • 2 1/2 tablespoons sunflower oil

  • 5cm piece ginger, thinly sliced

  • 2 large garlic cloves, thinly sliced

  • 200g fresh shiitake mushrooms, thickly sliced

  • 1/2 cup (125ml) Chinese rice wine (shaohsing) (see note) or dry sherry

  • 1/4 cup black bean sauce (see note)

  • 1 teaspoon cornflour

  • 1/2 cup roughly chopped coriander

  • Steamed white rice, to serve

  • Steamed baby bok choy (see note), to serve


  • Step 1

    Place lamb and five-spice in a bowl and mix well. Heat 1 tablespoon oil in a large, deep frypan over high heat. Cook half the lamb for 1-2 minutes until browned, then transfer to a plate. Repeat with another tablespoon of oil and remaining lamb. Heat remaining oil in same pan and cook ginger, garlic and mushrooms, stirring, for 1-2 minutes or until mushrooms begin to soften.

  • Step 2

    Return lamb and juices to pan with rice wine and boil for 2 minutes or until reduced by half. Add 1 1/2 cups (375ml) boiling water and black bean sauce, then reduce heat to medium-low and simmer for 1 hour or until lamb is tender. Mix cornflour with 2 tablespoons cold water and add to pan. Cook for a further minute. Season to taste, then stir in half the coriander.

  • Step 3

    Serve the lamb with steamed white rice and baby bok choy, and scatter over the remaining coriander.

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