| Prep: 20 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 7g | 6g |
| sugars | fibre | protein | salt |
| 3g | 2g | 42g | 0.7g |
Why I Love Chinese Braised Mushrooms with Lamb
I’m excited to dive into the treasure of flavors that is Braised Mushrooms with Lamb, a mouthwatering Chinese recipe that I’ve lent a unique twist to in my kitchen. This remarkable dish dances across the taste buds with complex, savory notes, and reminds me of the heritage of my elders’ tables, even if the ingredients tell a tale from another continent.
A Date with Chinese Cuisine
This Braised Mushrooms with Lamb recipe was inspired by the complexity and intensity of Chinese cuisine, in particular, the liberating feel of improvisation it allows. Balancing the heartiness of lamb with the earthy flavor of mushrooms and combined with star anise and cinnamon, it’s reminiscent of a carefully choreographed routine I teach my dance students; every step and move complements the other, resulting in a delightful spectacle. Not too dissimilar to a traditional Cuban dish my abuela would prepare with lamb, Cordero al Vino, but with an Eastern spin and flavors that make this recipe stand out even more.
The Taste of Adventure
To be honest, I discovered this recipe during an immersive exploration into Asian cuisine where I came across the legendary chef Martin Yan and his magic in the kitchen. His version of the dish struck a chord, reminding me of my own food journey, blending my Cuban roots with Spanish undertones. It created music with every mouthful—the type of harmony that can only be achieved when contrasting tastes meet.
This dish sits beautifully alongside other hearty mains like roasted duck or beef loin. I also find it holds its own splendidly with a side of fluffy, steamed jasmine rice. While it seems like it’s come straight from a fine dining restaurant, its warmth and comfort mirror any home-made dish your grandmother would lovingly prepare.
I invite you to try this recipe out; savor the burst of robust flavors, the tender succulence of lamb, the unique aroma of star anise, and the hint of sweetness in the sauce—It’s a treat. Here’s to culinary adventures and the art of blending far-off cuisines to create a symphony of taste!
What You’ll Need
- 2 lbs lamb shoulder, cut into chunks
- 1 lb fresh mushrooms, sliced
- 5 cloves garlic, minced
- 2 inches fresh ginger, minced
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1/4 cup Chinese cooking wine
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 2 star anise
- 1 cinnamon stick
- 2 sprigs fresh thyme
- 1 quart water
- 2 green onions, chopped
- Salt to taste
- White pepper to taste
Method
Step One
Begin by prepping your ingredients. Cut the lamb shoulder into chunks. Slice the mushrooms, and mince the garlic and ginger. Chop the green onions and set aside for later.
Step Two
Heat the vegetable oil in a deep pot or dutch oven over medium heat. Once it’s hot, add the lamb shoulder pieces. Cook them until they are browned on all sides, about 8-10 minutes.
Step Three
Next, add in your minced garlic and ginger. Cook until they are fragrant, about 1-2 minutes.
Step Four
After that, add the mushroom slices into the pot. Sauté them until they are softened and start to release their juice. This will take about 5-7 minutes. Now, add the soy sauce, Chinese cooking wine, oyster sauce, and sugar to pot, stirring well to combine everything.
Step Five
Add the star anise, the cinnamon stick, the sprigs of fresh thyme and the quart of water. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it all simmer for about 1.5 – 2 hours, or until the lamb is tender and the flavors are well combined.
Step Six
The final step is to add the chopped green onions. You’ll also add salt and white pepper, adjusting the seasoning to taste. Let the dish cook for another several minutes to let the green onions soften and the flavors meld together. Serve hot, and enjoy!
