Sunday, 3 November 2013

Chinese-Style Lamb Casserole (中式羊肉煲)

My lovely friend, Jackie (who has recently become a mother of 3!) gave me this recipe, which went down very well with the children. She uses lamb chops in her dish, but I bought the sweetest lamb shoulder that I had ever tasted from the Westmorland Farm Shop at Tebay Services, and cut it into cubes. As a child, we didn't have lamb at home because my Mum and 婆婆 (having come from Hong Kong) couldn't stand the "餿" (sour/rancid) smell of it. In fact, the few times I do remember having lamb as a child were mostly at Jackie and her family's chippy in Liverpool - her parents would do a huge leg of lamb in the chippy oven, and we would eat it with enormous roast potatoes, mint sauce, gravy and veg. All very exotic back then!

I've tried this recipe in the slow cooker before, and did not really enjoy the texture (perhaps I didn't add enough cornflour), so I would prefer to cook using the oven method.



  • 700g lamb shoulder, cut into 3cm cubes
  • 2 cloves garlic, finely chopped
  • 2cm cube fresh ginger, peeled and finely grated
  • 2 large, floury potatoes, peeled and sliced into 5mm thicknesses
  • 3 large tomatoes
  • 1 onion, sliced
  • 1 leek, sliced
  • 2 carrots, sliced
  • 4 tbsp oyster sauce
  • 4 tbsp light soy sauce
  • 2 tsp sugar
  • 2 tbsp tomato puree
  • 1 tbsp worcester sauce (only Lea and Perrins for me, after an unfortunate purchase of Morrison's own brand several years ago)
  • 3 heaped tsp cornflour
  • 350ml water
  • Salt and pepper to taste
  • Sunflower oil for frying/brushing
Serves 6-8



  • Place the potatoes into water until you need them
  • Skin the tomatoes by scoring a large cross into the bottom of each, then covering with boiling water. Leave until cool enough to handle, then peel off the skin and dice the tomatoes
  • Heat 1 tbsp sunflower oil in a pan until very hot, then add the diced lamb. Brown on all sides, then add the chopped garlic and ginger and onion, and stir-fry quickly for 2 minutes until the onions are softened and glossy. Remove with a slotted spoon and place in a casserole dish with the sliced leeks and carrots and the chopped tomatoes. Stir well to combine
  • Combine the oyster sauce, soy sauce, tomato puree, sugar, worcester sauce, cornflour, sesame oil and water in a jug, and mix well. Add a pinch of salt and pepper to season
  • Pour the cooking liquid over the lamb and vegetables, then layer the sliced potatoes over the mixture
  • Brush the potatoes with sunflower oil, then cover the casserole and cook in the oven at 160 degrees fan for 2 1/2 hours
  • Remove the lid from the casserole, increase the temperature to 180 degrees fan and cook for a further 30 minutes to crisp the potaotes 
  • Serve with rice
Chinese-Style Lamb Casserole (中式羊肉煲)

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