Spicy Chinese New Zealand Lamb
Indulge in the bold and irresistible flavors of Spicy Chinese New Zealand Lamb, a dish that combines tender lamb shoulder with a rich, aromatic sauce infused with soy, Shaoxing wine, and chili bean paste. Perfectly seasoned and stir-fried to perfection, this dish is elevated by the warmth of fresh ginger, the sweetness of honey, and a touch of sesame oil, creating a symphony of savory, spicy, and slightly sweet notes. Garnished with vibrant scallions, red chili slices, and a sprinkle of sesame seeds, this meal is as visually stunning as it is delicious. Ready in just 50 minutes, it’s an easy yet impressive choice to serve with steamed rice or noodles for a satisfying dinner. Great for spice lovers and fans of Chinese-inspired cuisine, this recipe seamlessly blends the unique flavors of China with premium-quality New Zealand lamb.
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Recipe Information
Ingredients
- 500 grams New Zealand lamb shoulder
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine (Chinese cooking wine)
- 2 tablespoons Chili bean paste (Doubanjiang)
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 0.5 cup Water
- 2 tablespoons Vegetable oil
- 3 Scallions, sliced
- 1 Red chili, thinly sliced
- 1 teaspoon Sesame seeds
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Cut the New Zealand lamb shoulder into 1-inch pieces and season with salt and ground black pepper. Set aside.
In a small bowl, mix together soy sauce, Shaoxing wine, chili bean paste, honey, sesame oil, rice vinegar, and cornstarch. Stir until smooth and set the sauce aside.
Heat a large skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil.
Once the oil is hot, add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
Add the lamb pieces to the skillet and cook for 6–8 minutes, stirring frequently, until the meat is browned on the outside.
Pour in the sauce mixture and stir to combine with the lamb. Reduce the heat to medium and let it simmer for 15–20 minutes, stirring occasionally, until the sauce has thickened and coated the lamb.
Stir in half of the sliced scallions and red chili and cook for an additional 2 minutes.
Transfer the lamb to a serving dish and garnish with the remaining scallions, red chili, and sesame seeds.
Serve hot with steamed rice or Chinese-style noodles for a complete meal.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 7207 mg | 313% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 22.4 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1828 mg | 39% | |
*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.
