Recipes - Chinese

Rich Lamb Casserole
Chinese Rich lamb casserole Recipe


Lamb, rice and veggies. Could there be a combination more delicious? Try this Chinese rich lamb casserole recipe.
Cooking Time: 60mins - 120mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Chinese









Ingredients:

6 lamb forequarter or chump chops (halved)
1 tbsp oil
1 tsp Lee Kum Kee minced garlic
10 onions (peeled)
10 potatoes (halved)
1 carrot (peeled and thinly sliced)
½ cup Lee Kum Kee Hoisin Sauce
½ cup Lee Kum Kee Panda Oyster Sauce
½ cup chicken stock
Golden Phoenix Jasmine Rice (to serve)
favourite vegetables (to serve)




Steps:
  1. Heat oil in a large frying pan and brown lamb chops well. Remove and place into an oven proof dish.
  2. Brown garlic, onions and potatoes 3-4 mins, stir in the hoi sin sauce, oyster sauce and stock bring to the boil.
  3. Spoon Vegetables and liquid over the chops and cover.
  4. Place casserole in the oven and slow cook for 1 ½ hrs.
  5. Serve hot with steamed rice and vegetables.

 


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Rich Lamb Casserole

Rich Lamb Casserole

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Lamb, rice and veggies. Could there be a combination more delicious? Try this Chinese rich lamb casserole recipe.

Cooking Time: 60mins - 120mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Chinese
Ingredients

6 lamb forequarter or chump chops (halved)
1 tbsp oil
1 tsp Lee Kum Kee minced garlic
10 onions (peeled)
10 potatoes (halved)
1 carrot (peeled and thinly sliced)
½ cup Lee Kum Kee Hoisin Sauce
½ cup Lee Kum Kee Panda Oyster Sauce
½ cup chicken stock
Golden Phoenix Jasmine Rice (to serve)
favourite vegetables (to serve)

Instructions
  1. Heat oil in a large frying pan and brown lamb chops well. Remove and place into an oven proof dish.
  2. Brown garlic, onions and potatoes 3-4 mins, stir in the hoi sin sauce, oyster sauce and stock bring to the boil.
  3. Spoon Vegetables and liquid over the chops and cover.
  4. Place casserole in the oven and slow cook for 1 ½ hrs.
  5. Serve hot with steamed rice and vegetables.

 

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