This recipe brings back memories of family gatherings where the aroma of slow-cooked lamb filled the house. The tender lamb chunks, infused with rich spices and Zhu Hou Paste, create a comforting dish perfect for sharing. It's a labor of love that rewards you with deep, complex flavors.
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Bring a wok of water to a boil. Add the lamb shoulder together with the blanching ingredients and blanch for 3–5 minutes to remove impurities. Drain and rinse the lamb under running water. Set aside.
Cut garlic and shallots into small pieces. Cut carrot into big chunks. Slice some chili for garnishing.
Heat oil over medium heat. Add garlic, shallots, ginger slices, and spring onion, sautéing until fragrant.
Add the blanched lamb to the pot together with the Zhu Hou Paste and red bean curd. Stir-fry for a few minutes until the lamb is well coated.
Add bay leaves, star anise, cinnamon stick, wine, oyster sauce, and pepper. Stir briefly until the spices release their aroma.
Add chicken broth enough to just cover the lamb, rock sugar, and carrots. Stir well and bring it to a boil.
Lower the heat, cover, and let the lamb and carrots simmer gently for 50-60 minutes, stirring occasionally, until the lamb and carrot are fork-tender and the sauce has reduced.
Taste and adjust seasoning if needed. If you prefer a thicker sauce, uncover the pot and simmer for a few more minutes.
Blanching the lamb helps remove impurities and gives the dish a cleaner flavor.
Use rock sugar for a more authentic taste and better caramelization.
If you can't find Zhu Hou Paste, substitute with hoisin sauce, though the flavor will differ slightly.
For a spicier kick, add more chili or use a hotter variety.
Can I use a different cut of lamb?
Yes, you can use lamb shank or leg, but the cooking time may vary slightly.
What is Zhu Hou Paste?
Zhu Hou Paste is a Cantonese condiment made from soybeans, garlic, and sesame. It adds a rich, savory flavor to dishes.
Can I make this dish ahead of time?
Yes, this dish tastes even better the next day as the flavors deepen. Store it in the refrigerator and reheat gently before serving.
Can I substitute chicken broth with water?
Yes, but chicken broth adds more depth and richness to the dish.
Is this dish spicy?
This dish is mildly spicy due to the chili. You can adjust the spice level to your preference.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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