Braised Mutton

Whether for family dinner or guests, braised mutton leaves a lasting impression. Follow these key steps to create a dish that will earn endless praise.

Why is this recipe recommended?

The contrast in texture is addictive: First stew the lamb until it's tender and then fry it to form a crispy crust. The result is a dish that's crispy on the outside, tender and juicy on the inside. When you take a bite, you first hear a crunch, followed by the rich aroma of the meat. This level of texture is hard to achieve with ordinary stewed meats.

The stewing process is therapeutic: On a weekend, spending two hours by the pot and watching the meat transform from firm to tender and quivering is really fulfilling. 

The spice combination is classic: Cinnamon and star anise paired with fermented yellow soybean paste add more depth compared to simply using soy sauce for marinating. Sometimes I sneak in two cloves, and the sweet aftertaste becomes more pronounced.

Explanation of required ingredients and substitutes:

Lamb: The part with skin and bones is the best choice. The fatty oil will transform into gelatin after slow stewing. If using frozen lamb, make sure to thaw it completely before blanching; otherwise, the fishy odor will be trapped inside the meat.

Green onion: It's the perfect partner for stewing lamb, able to suppress the muttony smell and bring out the sweetness. The white part of the scallion is the most suitable; the green part is likely to turn mushy and bitter during cooking.

Ginger: Together with green onions, they work to remove the fishy smell. Older ginger is spicier than young ginger. Remember to take out the ginger when it turns translucent during stewing; otherwise, the soup will taste bitter.

White wine: It's more effective than cooking wine in removing the fishy smell during blanching. The alcohol evaporates quickly under high temperature. Choose white wine with an alcohol content above 50%. Inferior white wine may leave an unpleasant odor.

Oil: Use oil that can withstand high temperatures when stir - frying spices. Peanut oil is the most suitable. When frying the lamb, heat the oil until it starts to slightly smoke so that a crispy crust can form quickly and lock in the juices.

Cinnamon: Choose the thin and curly cinnamon variety. Thick cinnamon can be astringent. Break it into pieces before putting it in the pot to release the aroma more fully.

Star anise: Two pieces are enough to fill the whole pot with aroma. Pinch it open with your fingernail; only when you can smell a strong sweet fragrance can you consider it fresh. Old star anise may develop a musty odor after long stewing.

Bay leaf: Fresh bay leaves smell like eucalyptus, and after drying, they turn into a woody aroma. Using more than five pieces will give the soup a medicinal taste; actually, two pieces are sufficient.

Sichuan peppercorns: Red Sichuan peppercorns are more suitable for stewing meat than green ones. They have less numbing taste and more aroma. Rub them in your palm before using; you should be able to smell an obvious citrus - like fragrance.

Fermented yellow soybean paste: It's the base flavor for northern - style marinating and stewing. The fermented bean aroma is irreplaceable. Dilute it with cooking wine before using. If added directly to the pot, it may stick to the bottom and turn bitter.

Broth: Beef bone broth pairs better with lamb than pork bone broth. If not available, use the water from soaking mushrooms, which has an extra layer of umami compared to plain water.

Soy sauce: For stewing meat, choose black bean soy sauce with a long brewing cycle. It's richer than soy sauce with rapid fermentation. If the color is not deep enough, add some brown sugar.

Cooking wine: Its role is clearly defined compared to white wine. White wine is used for blanching to remove the fishy smell, while cooking wine slowly penetrates the meat during stewing to add flavor.

Salt: The meat will absorb salt better after long stewing. It's safest to add salt ten minutes before taking it out of the pot. If using coarse salt, dissolve it in advance and then pour it into the soup.

How to wash lamb?

Pre - treatment stage: Don't rush to cook the lamb you've just bought. Instead, soak it for half an hour first. Immerse the meat in cold water, sprinkle a spoonful of salt and stir to dissolve. This will allow the dark red blood water to seep out. Small bone fragments are likely to get stuck in the gaps between the rib bones. Remember to run your fingers along the joints to check.

Washing after blanching: After blanching, take out the lamb. Don't rinse it with hot water! Just place it under the tap and rinse with cold water. At the same time, use your hands to rub off the gray - white foam on the surface. Pay special attention to washing the connection between the bones and the meat, where blood clots are likely to remain.

After washing, pat dry the surface water with kitchen paper. This will make it easier for the lamb to absorb flavors during subsequent stewing.