Nestled in the heart of China, Henan Province is renowned for its rich history, stunning landscapes, and most notably, its exceptional cuisine. With an emphasis on bold flavors and fresh ingredients, Henan’s culinary tradition has captivated food enthusiasts across the globe. Among its treasures, Scallion Braised Lamb stands as a beloved dish that embodies the essence of home cooking, blending fragrant scallions with tender lamb in a harmonious dance of flavors.
The Essence of Scallion Braised Lamb
Scallion Braised Lamb is a dish that highlights the natural flavors of the meat while infusing it with the aromatic and slightly sweet notes of scallions. The robust taste of lamb pairs beautifully with the gentle pungency of scallions, making this dish a delightful option for family gatherings and special occasions. The slow braising process allows the ingredients to unite, creating a succulent, meltinyourmouth experience that is both comforting and satisfying.
Ingredients You Will Need
To recreate this masterpiece in your own kitchen, gather the following ingredients:
1 kg of lamb shoulder or leg, cut into large chunks
68 scallions, chopped into 2inch lengths
45 slices of fresh ginger
45 cloves of garlic, smashed
1 tablespoon of cooking oil
2 tablespoons of soy sauce
1 tablespoon of rice wine (or Shaoxing wine)
1 tablespoon of Chinese fivespice powder
23 star anise
12 bay leaves
400 ml of water or lamb stock
Salt and pepper to taste
StepbyStep Cooking Instructions
1. Preparation of the Meat:
Start by rinsing the lamb under cold water to remove any impurities. Pat it dry and cut it into chunks if not already done. This will ensure that the meat cooks evenly and absorbs the flavors during the braising process.
2. Searing the Lamb:
In a heavybottomed pot or Dutch oven, heat the cooking oil over mediumhigh heat. Once hot, add the lamb pieces in batches, ensuring not to overcrowd the pot. Sear the lamb until it is browned on all sides, about 57 minutes. This step is crucial as it enhances the dish’s depth of flavor. Once seared, remove the meat and set aside.
3. Building the Flavor Base:
In the same pot, reduce the heat to medium and add the ginger, garlic, and half of the scallions. Stirfry for about 23 minutes until fragrant, allowing the aromatics to release their flavors into the oil.
4. Deglazing the Pot:
Pour in the rice wine, scraping the bottom of the pot to lift any browned bits that may have stuck during searing. This process adds a layer of richness to the braise.
5. Combining Ingredients:
Return the seared lamb to the pot and add the soy sauce, fivespice powder, star anise, bay leaves, and the remaining scallions. Next, pour in the water or lamb stock, ensuring the liquid covers the meat. Bring the mixture to a gentle boil.
6. Braising:
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for at least 1.5 to 2 hours, or until the lamb is tender and infused with the aromatic flavors. Stir occasionally to prevent sticking, and add water if necessary to maintain the desired consistency.
7. Final Touches:
Taste the broth and season with salt and pepper to your preference. If you wish to enhance the flavor further, let it sit off the heat for 1015 minutes to allow the flavors to meld.
8. Serving:
Ladle the succulent scallion braised lamb into bowls, garnishing with fresh scallions or cilantro if desired. Serve hot alongside steamed rice or flatbreads to soak up the aromatic broth.
With each bite, Scallion Braised Lamb takes you on a journey through the culinary wonders of Henan. As this dish graces your table, it invites appreciation for homecooked meals that not only nourish the body but also warm the heart. That’s the magic of Henan cuisine — a timeless tradition bursting with flavor, simplicity, and comfort.