Braised Lamb, Pinoy Style

Braised Lamb, Pinoy Style
Braised Lamb, Pinoy Style. Most Pinoy would avoid lamb for a dinner but today I want to share a good recipe of lamb that worth trying if you are and overseas Pinoy. Yes I said overseas Pinoy, lamb is not readily available back home in the Philippines. Lamb may be available in some bigger supermarkets and meat shops in Manila but most likely it is overpriced. While lamb is readily available in most supermarkets overseas including here in Australia, most Pinoy would probably avoid it and would prefer to by pork instead.

Braised Lamb


This is not the first time that I have posted a Pinoy inspired lamb recipes here at OPC. Check the link below to see the recipes should you are trying to find a Pinoy lamb recipe for your next dinner.

Lamb Kaldereta, Batangas Kaldereta Style
Fried Lamb Chops with Vinegar Garlic Chili Dip
Lamb Adobo

Braised Leg of Lamb


Here is the recipe of my Braised Lamb, Pinoy Style.


Ingredients:

1 Kilo leg of lamb, cut crosswise
1/2 garlic, crushed
2 thumb size ginger, sliced
1 stick cinnamon
3-4 pieces star anise
1-2 tbsp. peppercorns
2-3 tbsp. brown sugar
1/2 cup dark soy sauce
1/4 cup black bean sauce
1/4 cup hoisin sauce
1/4 cup cornstarch
salt to taste
1 small bundle spring onion chopped

Braised Lamb - Cooking Procedure


Cooking procedure:

In a large sauce pan put the lamb and fill with water up to about 1” above the meat. Bring to a boil and simmer for 3 to 5 minutes. Drained the boiled lamb in a colander and rinse in a running water to remove scum and return to the sauce pan. Add in fresh water up to about 1” above the meat then add in all the remaining ingredients except the, spring onion, cornstarch and salt, replace lid. Bring to a boil and simmer at medium to low heat for about 1 1/2 to 2 hours, add more water as necessary, or until very tender and the meat start to fall out from the bones. Reduce liquid to about half then correct saltines if required. Thicken sauce with the cornstarch diluted in 1/4 cup of water. Cook for about a minute more. Serve garnish with spring onion.





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