Chinese Lamb with Onion

Maria KostoffMaria Kostoff
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Chinese Lamb with Onion
28/04/2013
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Preparation25 min.
Cooking60 min.
Тotal85 min.
Servings2

Ingredients

  • lamb - 14.1 oz (400 g) to 17.6 oz (500 g) lamb breasts
  • butter - 2 tbsp (30 g)
  • wine - 2 tbsp (30 ml) wormwood
  • chaerophyllum - 0.04 oz (1 g) dried or fresh (wild celery)
  • salt - to taste
  • black pepper
  • water - 4/5 cup (200 ml)
  • onions - 2 - 3 red heads
  • butter - 1 tablespoon full
  • honey - 2 tablespoons
  • soy sauce - 2 tablespoons
  • soya beans - 2/3 cup (150 g) sprouts
measures

How to cook

In a deep pan, melt the tablespoon or two of butter to put the sliced lamb breast for braising. When they become golden, add water. Once they boil, add in tarragon, salt, pepper and chaerophyllum.

Mix well, transfer to a baking dish and put to bake in a moderate oven, for about 30 minutes. In a frying pan, heat the remaining oil and fry the chopped onions into thin crescents. Stir constantly and add the honey and soya sauce.

Continue stirring for about 3 minutes and add the cleaned soya sprouts. After about 3 more minutes, remove from the heat. Serve on a bed of vegetables.

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