Red Cooked Lamb with Sweet Potatoes
Immerse yourself in the bold, aromatic flavors of "Red Cooked Lamb with Sweet Potatoes," a comforting Chinese-inspired dish that's as satisfying as it is rich in taste. This hearty recipe features tender, slow-simmered lamb shoulder perfectly infused with the umami of soy sauce, the warmth of star anise and cinnamon, and the subtle sweetness of Shaoxing wine and brown sugar. Sweet potatoes are added to create a velvety contrast, soaking up the deeply flavorful braising liquid. Perfect for cozy dinners, this one-pot wonder comes together in under two hours and pairs beautifully with steamed rice to complete a soul-warming meal. Ideal for fans of braised dishes and Asian cuisine, this recipe is a must-try for showcasing the perfect balance of savory, sweet, and spiced notes.
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Recipe Information
Ingredients
- 2 lbs boneless lamb shoulder or leg, cubed
- 3 medium sweet potatoes, peeled and cut into chunks
- 0.5 cup soy sauce
- 2 tbsp dark soy sauce
- 0.25 cup Shaoxing wine or dry sherry
- 2 tbsp brown sugar
- 2 pieces star anise
- 1 piece cinnamon stick
- 1 2-inch piece ginger, sliced
- 4 pieces garlic cloves, smashed
- 4 scallions, cut into 2-inch pieces
- 3 cups water
- 2 tbsp vegetable oil
- 0.5 tsp salt (optional, to taste)
Instructions
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the cubed lamb and sear until browned on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pan.
Once all the lamb is browned, remove it from the pot and set aside.
In the same pot, add the ginger, garlic, and scallions. Sauté for 1-2 minutes until fragrant.
Return the lamb to the pot, then add the soy sauce, dark soy sauce, Shaoxing wine, brown sugar, star anise, and cinnamon stick.
Pour in the water, ensuring the lamb is mostly submerged in the liquid. Stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour. Stir occasionally to prevent sticking.
After 1 hour, add the sweet potatoes to the pot and gently stir. Cover and continue cooking for another 30 minutes, or until the lamb is tender and the sweet potatoes are soft.
Taste the sauce and adjust the seasoning with salt if needed.
Serve hot with steamed rice, garnished with additional scallions if desired.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2154 mg | 94% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1170 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
