Lamb Casserole Asian Style Recipe
Author: Arie's Kitchen
Recipe type: Lamb
Cuisine: Asian
Serves: 6
- 11/2 kg of lamb (I use sliced lamb leg chops)
- 1 stalk of fresh lemon grass, beaten and bruised (2 full tsp of minced lemon grass)
- 2 medium carrot, peeled and chopped
- 2 stalks of celery, chopped
- 2 stalks spring onions, sliced
- 2 tbsp flour
- Salt and Pepper
- Peanut oil
- Steam rice for serving
- 4 cm piece of ginger, roughly chopped (1 full tbsp minced ginger)
- 4 cloves of garlic, minced
- 1 big red chilli, roughly chopped
- 1 full tsp coriander ground / powder
- ½ cup of kecap manis (Indonesian sweet soy sauce)
- 1 tsp sesame oil
- 4 tbsp of rice wine vinegar
- 1 tbsp of brown sugar
- 2 cups of chicken stock
- Preheat the oven to 180° Celsius fan forced or 200° Celsius normal.
- In a plastic zip bag, combine flour, a pinch of salt and pepper.
- Add the lamb, and shake until the lamb is coated in seasoned flour. Set aside.
- Heat the peanut oil and brown the lamb on both sides. Set aside.
- While you're browning the lamb, you can also start making the sauce.
- Combine the sauce ingredients in a bowl.
- Place the half cooked lamb in a deep casserole dish.
- Add carrot, celery, spring onion and lemon grass on top.
- Pour the sauce over the mix.
- Cook in the oven for 2 hours or until the meat is tender.
- Serve with steamed rice or steamed vegetables.
Recipe by Arie's Kitchen at https://arieskitchen.net/lamb-casserole-asian-style-recipe/
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