Monday, January 17, 2011

Tea Braised Lamb Stew

Tea Braised Lamb Stew (inspired by Ming Tsai's recipe)

1 1/2 pounds lamb stew meat, preferably shoulder, cut into 1-inch cubes
1 cup Five-Spice Chile Tea Rub or Cumin Rub (recipe below)
3 tablespoons grapeseed or canola oil
1 large onion, cut into 1-inch dice
2 carrots, cut into 1-inch thick slices on bias
1 large celery stalk, cut into 1-inch dice
2 cups dry red wine
Kosher salt and freshly ground black pepper, if needed
1 large baking potato, cut into 1-inch dice
1 large sweet potato, cut into 1-inch dice


  1. In a large bowl, combine the lamb and the rub and toss to coat the lamb. Rub the seasonings into the lamb. Allow the lamb to flavor for 15 minutes.
  2. Heat a small stockpot over high heat. Add 2 tablespoons of the oil and swirl to coat the pot. Working in batches if necessary, add the lamb and brown it on all sides; remove the pieces to a plate and set aside. Add the remaining tablespoon of oil to the pot and swirl to coat the bottom. Add the onions, carrots, and celery and sweat for 5 minutes. Add the wine and cook until reduced by half, 6 to 8 minutes. Return the lamb to the pot, add enough water to cover the lamb, and bring it to a simmer. Season, if necessary, with salt and pepper. Continue to simmer until the lamb is tender, 1 3/4 to 2 hours, adding the potatoes in the last 30 minutes (do not add potatoes too early!). Serve in bowls.

Cumin Rub
1.5 Tbsp cumin
1 Tbsp Sichuan peppercorn
3 Guiyang red chile peppers
1 Tbsp sea salt
1 Tbsp Korean ground red chili pepper
1 Tbsp grated garlic
1 Tbsp grated ginger

Grind the Guiyang red chile pepper and Sichuan peppercorn. Mix with the other dry ingredients. Mix in the grated garlic and ginger when ready to rub on meat.

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