Chinese Cuisine
Braised Lamb Leg with Carrots
Tender braised lamb leg simmered with aromatic spices and sweet carrots. A hearty and flavorful dish with a rich sauce, perfect for family meals during cooler weather.
- Total
- 1 hour 30 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Cuisine
- Method
- Stir-fry
- Total Time
- 1 hour 30 minutes
- Difficulty
- Moderate
- Main Ingredient
- Lamb Leg
About This Recipe
Tender braised lamb leg simmered with aromatic spices and sweet carrots. A hearty and flavorful dish with a rich sauce, perfect for family meals during cooler weather.
Why You'll Love This Recipe
- Uses a steady cooking method that helps the ingredients absorb flavor gradually.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Good for learning how seasoning and simmering build flavor over time.
- Shows a practical way to cook meat with clear preparation and cooking cues.
- Gives the dish a clear savory flavor profile without making the method feel complicated.
Ingredients
- 700g Lamb Leg
- 2 Carrots
- 1/2 stalk Scallion
- 6 slices Ginger
- A small handful Cilantro
- 2 tbsp Doubanjiang (Fermented Broad Bean Chili Paste)
- 1 tbsp Sugar
- 2 tbsp Shaoxing Wine
- 2 tbsp Light Soy Sauce
- 2 Star Anise
- 2 Bay Leaves
- 1 tsp Sichuan Peppercorns
- 1 tsp Fennel Seeds
- 1 Black Cardamom
- 2 Cloves
- To taste Salt
- Optional, to taste Chicken Bouillon Powder
- 1 tbsp Cooking Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Lamb Leg
This ingredient helps define the flavor, texture, or structure of the dish.
Carrots
Vegetables bring texture and freshness; cut them evenly so they cook or ferment at a similar pace.
stalk Scallion
Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.
Ginger
Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Doubanjiang
Fermented chili bean paste that gives Sichuan dishes savory heat and depth.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Ingredient
Sichuan Peppercorn
The citrusy, numbing spice behind many Sichuan dishes.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Step-by-Step Instructions
Step 1
Prepare all ingredients. Cut the lamb leg into chunks and peel and cut the carrots into large pieces. Blanch the lamb in boiling water, then drain.
Step 2
Heat oil in a heavy pot. Add sliced scallion and ginger and sauté until fragrant.
Step 3
Add the blanched lamb and stir-fry over medium heat until lightly browned.
Step 4
Add the doubanjiang and stir-fry until the oil turns red and fragrant.
Step 5
Add sugar, Shaoxing wine, and soy sauce. Stir well to coat the lamb evenly.
Step 6
Add the star anise, bay leaves, Sichuan peppercorns, fennel seeds, black cardamom, and cloves.
Step 7
Pour in enough water to fully cover the lamb.
Step 8
Bring to a boil, then reduce the heat to low. Cover and simmer for about 40 minutes.
Step 9
Add the carrot chunks and continue simmering for another 20 minutes, or until both the lamb and carrots are tender.
Step 10
Taste and adjust seasoning with salt and optional chicken bouillon powder.
Step 11
Transfer to a serving dish and garnish with chopped scallions and cilantro before serving.
Cooking Tips
- For a firmer texture, simmer the lamb for about 1 hour total.
- For very tender lamb, extend the braising time to 90 minutes, but avoid overcooking.
- Carrots help reduce the gamey flavor of lamb while adding natural sweetness.
- Blanching the lamb before cooking removes impurities and improves the flavor of the finished dish.
- This dish tastes even better after resting for a few hours and reheating.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Use it as a small side dish with congee, noodles, dumplings, or a rich braised main.
- A small portion can brighten heavier dishes because the sour, salty flavor cuts through richness.
Recipe Card
Tender braised lamb leg simmered with aromatic spices and sweet carrots. A hearty and flavorful dish with a rich sauce, perfect for family meals during cooler weather.
Ingredients
- 700g Lamb Leg
- 2 Carrots
- 1/2 stalk Scallion
- 6 slices Ginger
- A small handful Cilantro
- 2 tbsp Doubanjiang (Fermented Broad Bean Chili Paste)
- 1 tbsp Sugar
- 2 tbsp Shaoxing Wine
- 2 tbsp Light Soy Sauce
- 2 Star Anise
- 2 Bay Leaves
- 1 tsp Sichuan Peppercorns
- 1 tsp Fennel Seeds
- 1 Black Cardamom
- 2 Cloves
- To taste Salt
- Optional, to taste Chicken Bouillon Powder
- 1 tbsp Cooking Oil
Method
- Prepare all ingredients. Cut the lamb leg into chunks and peel and cut the carrots into large pieces. Blanch the lamb in boiling water, then drain.
- Heat oil in a heavy pot. Add sliced scallion and ginger and sauté until fragrant.
- Add the blanched lamb and stir-fry over medium heat until lightly browned.
- Add the doubanjiang and stir-fry until the oil turns red and fragrant.
- Add sugar, Shaoxing wine, and soy sauce. Stir well to coat the lamb evenly.
- Add the star anise, bay leaves, Sichuan peppercorns, fennel seeds, black cardamom, and cloves.
- Pour in enough water to fully cover the lamb.
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 40 minutes.
- Add the carrot chunks and continue simmering for another 20 minutes, or until both the lamb and carrots are tender.
- Taste and adjust seasoning with salt and optional chicken bouillon powder.
- Transfer to a serving dish and garnish with chopped scallions and cilantro before serving.
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