Recipe: Marion Grasby’s Red-Braised Lamb with Egg Noodles

Celeb chef Marion Grasby, of Marion’s Kitchen fame, knows a thing or two about good home-cooked Asian food, with a particular focus on both contemporary and traditional dishes. Always one to celebrate family-style banquet dinners with her comprehensive recipe range, Marion has kindly provided us with her recipe for Red-Braised Lamb with Egg Noodles, just one of the essential dishes that you should consider preparing should you be looking to host a feast anytime soon, especially to celebrate Chinese New Year.

Red-Braised Lamb with Egg Noodles (serves 6)

Ingredients

• 2 Tbsp vegetable oil
• 1kg lamb shoulder, cut into 3x3cm cubes6cm piece ginger, sliced into very thin strips
• 4 garlic cloves, chopped
• 1 small onion, sliced
• 1tsp Chinese five-spice
• 1 whole star anise
• 1 cinnamon stick
• 1 tsp black peppercorns, crushed
• 2 cardamom pods, crushed
• 1 Tbsp tomato paste
• ½ cup Chinese cooking wine
• 3 Tbsp dark soy sauce
• 2 Tbsp light soy sauce
• ¼ cup brown sugar
• 500g fresh egg noodles
• Sliced spring onion, thinly sliced bok choy [see note] & chillies to serve

Method

1. Preheat oven to 150°C.
2. Heat oil in a large heavy-based casserole dish with a lid. Cook lamb in batches until pieces are just browned. Place lamb in a bowl and set aside.
3. Place the same casserole dish (without cleaning) back on the heat. Add ginger, garlic and onion and cook until soft, stirring to scrape up any yummy lamb bits from the bottom of the dish.
4. Add lamb back to dish along with Chinese five-spice, star anise, cinnamon, peppercorns, cardamom and tomato paste. Stir to combine.
5. Pour in the Chinese wine, dark and light soy sauces and 2 cups of water. Stir through brown sugar.
6. Bring to a simmer, cover, cook in the oven for 3 hours or until lamb is meltingly tender.
7. When you’re ready to serve, cook egg noodles in boiling salted water until tender.
8. Drain noodles and divide among serving plates along with thin slices of bok choy.
9. Top with generous spoonfuls of lamb and sprinkle over spring onion slices. Serve with a little bowl of chilli sambal so everyone can add as much as they like.

For more information on Marion Grasby and her work click HERE.

Image and recipe supplied and used with permission.

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