Fried Lamb Sauce

This hearty Fried Lamb Sauce is a comforting international-style main that brings deep, savory flavors to your table. The dish features tender diced lamb slow-simmered with thinly sliced shallots, fresh ginger, garlic, and a hint of cinnamon. The result is a rich, aromatic sauce that coats every bite with warmth and satisfaction. Perfect for weeknight dinners when you want something substantial yet simple to prepare, this recipe relies on ingredients you likely already have on hand. The long simmer allows the flavors to meld beautifully, creating a dish that feels both home-style and sophisticated. Serve it over rice or with crusty bread to soak up the delicious sauce.

Cooking Method: Frying, Stewing

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 418.2

Dietary: Gluten-free

Description

This hearty Fried Lamb Sauce is a comforting international-style main that brings deep, savory flavors to your table. The dish features tender diced lamb slow-simmered with thinly sliced shallots, fresh ginger, garlic, and a hint of cinnamon. The result is a rich, aromatic sauce that coats every bite with warmth and satisfaction. Perfect for weeknight dinners when you want something substantial yet simple to prepare, this recipe relies on ingredients you likely already have on hand. The long simmer allows the flavors to meld beautifully, creating a dish that feels both home-style and sophisticated. Serve it over rice or with crusty bread to soak up the delicious sauce.

Ingredients

ml boiling water and stir well. Cover and simmer for 11/2-2 hrs, until the

Directions

1
Trim the fat from a 1kg boneless lamb leg and cut the meat into 4cm cubes.
2
Heat oil in a large heavy-bottomed pan or Dutch oven over medium-high heat.
3
Brown the lamb cubes in batches until sealed on all sides, then remove and set aside.
4
In the same pan, add 250g thinly sliced shallots and saut&# 195;Â© until softened and lightly golden.
5
Blend 4 garlic cloves, 20g peeled root ginger (sliced), and 1 mild chili (or similar spice blend) into a paste.
6
Add the garlic-ginger paste to the pan with the shallots and cook for 1 minute until fragrant.
7
Return the browned lamb to the pan and stir to coat with the aromatics.
8
Add 1/2 teaspoon cinnamon and stir well to combine.
9
Pour in enough boiling water to nearly cover the meat, stirring to deglaze the pan.
10
Cover the pan and reduce heat to low; simmer gently for 1.5 to 2 hours.
11
Check occasionally, adding more water if needed, until the lamb is tender and the sauce has thickened.
12
Season with salt and pepper to taste before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 418.2kcal

% Daily Value *
Total Fat 37.1g58%
Saturated Fat 6.5g33%
Cholesterol 16.2mg6%
Sodium 20.5mg1%
Total Carbohydrate 16.5g6%
Dietary Fiber 1.1g5%
Sugars 0.5g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use a heavy-bottomed pot to ensure even heat distribution during the long simmer.

If the sauce becomes too thick during cooking, add a splash of water or broth.

This dish tastes even better the next day as the flavors continue to meld; store leftovers in an airtight container in the refrigerator for up to 3 days.

You can substitute lamb leg with lamb shoulder if you prefer a richer, fattier cut.

Keywords: lamb, sauce, stew, shallots, cinnamon, ginger, garlic, simmered, main, dinner, comfort food, slow cook, aromatic, spiced, tender, rich, savory, home style, international

Read it online: https://www.chefs-mate.com/recipe/fried-lamb-sauce-5/