Sticky Asian Style Lamb Recipe By Tasty

STICKY ASIAN-STYLE LAMB RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C. Mix all ingredients (except the lamb) in a bowl
• Line a baking pan with aluminium foil and brush with oil. Trim the lamb fat and place the lamb on the tray. Brush half of the spice mix all over the lamb.
• Bake for 25 minutes. After that, baste/brush with the remaining spice mix every 10 minutes
• Once the lamb has been in the oven for 45 minutes, increase the temperature to 220°C & move the lamb to the top third of the oven. Bake for 10 to 15 minutes until caramelised
• Remove from the oven and top with the juices on the tray (discard any fat).
• Serve warm.

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

ASIAN STYLE BRAISED LAMB SHANKS

Steps:

• Dust the shanks in the seasoned flour, shaking off any excess. Heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches. Remove and set aside.
• Add the remaining oil to the pan and cook the onion for a 2-3 minutes. Add the garlic, chilli, ginger and five spice and cook stirring for 1-2 minutes until fragrant.
• Add the remaining ingredients, stir well and bring to the boil.
• Return the lamb to the pan, reduce the ehat to low and simmer covered for 1 1/2 hours or the meat is almost falling off the bone and very tender.
• Check the seasonings and skim off any excess oil.
• Serve over mash (wasabi mash is good) or rice, with steamed green veg and lime wedges.

LAMB SHANKS ASIAN-STYLE

Steps:

• Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour.
• Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
• Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips.
• After removing shanks from pan, reduce heat to medium.
• Add onions, ginger and a little more oil.
• Stir often until onion softens, 3 to 4 minutes.
• Sprinkle with reserved flour mixture and stir until evenly mixed.
• Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
• Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms.
• Bring to a boil, stirring often.
• Return shanks to pan. Reduce temperature to medium-low.
• Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, approximately 3 hours. Serve with sauce drizzled overtop.
• Note: I use 1/2 cup fresh ginger and 2 teaspoons chili flakes. Port or marsala wine can be used instead of sherry. Enjoy!