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Traditional Cantonese Braised Lamb Casserole

Name: Traditional Cantonese Braised Lamb Casserole
Prep time: 2 h
Cook time: 2 h 15 min
Total time: 4 h 15 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: black goat lamb brisket / belly; fried bean curd sticks; shiitake mushroom; winter bamboo shoot; water chestnut; green garlic stalks; sugar cane sticks; ginger; Chu Hou paste; white fermented bean curd; red fermented bean curd; rock sugar; Huadiao wine; Cooking oil; water

groups4 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 135 minsscheduleTotal: 255 minsoutdoor_grillBraised

Allergens:warningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total

Active Cooking

00:00:30

warningStay safe

Wash hands thoroughly after handling raw lamb to prevent cross-contamination; raw meat may carry bacteria.

Thaw lamb brisket and rinse off blood thoroughly. Heat a dry wok without oil, add 2000g sliced lamb brisket, and sear over medium-high heat. Turn lamb pieces over periodically until grease renders out and both sides are seared golden brown and crispy.

local_fire_departmentmedium-high heat

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Watch out

The dry wok is very hot, so watch out for splattering fat when adding meat. Do not turn the meat too frequently, allowing enough time for a golden browned crust to develop.

Ingredients:black goat lamb brisket / belly (2000 g)

Tools:wok

Active Cooking

00:01:07

Push the lamb to the sides of the wok to clear a space in the center. Add 1 tbsp cooking oil and 200g diced ginger. Stir-fry in the center until fragrant.

local_fire_departmentmedium heat

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Watch out

Do not add too much oil, as lamb belly will naturally release fat during braising, making the dish overly greasy.

Ingredients:Cooking oil (1 tbsp)ginger (200 g)black goat lamb brisket / belly

Tools:wok

Active Cooking

00:01:39

Clear space in the center again, add 2 tbsp Chu Hou paste, 2 tbsp white fermented bean curd, and 1 tbsp red fermented bean curd. Stir-fry sauces until fragrant and melted, then mix thoroughly with the lamb pieces until evenly coated.

local_fire_departmentmedium heat

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Watch out

Fermented bean curd burns easily due to sugar and protein content

stir continuously to prevent scorching

Ingredients:Chu Hou paste (2 tbsp)white fermented bean curd (2 tbsp)red fermented bean curd (1 tbsp)black goat lamb brisket / belly

Tools:wok

Active Cooking

00:02:05

Add 3 sugarcane sticks and pour in 4L water to submerge the lamb. Bring to a boil over high heat, then skim off any scum floating on the surface.

local_fire_departmenthigh heat

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Watch out

Do NOT add salt during braising, as salt will tighten muscle fibers and make the lamb meat tough and rubbery.

Ingredients:sugar cane sticks (3 piece)water (4 l)black goat lamb brisket / belly

Tools:wok

Active Cooking

00:02:58

warningStay safe

Wear oven mitts when handling heavy hot pots and pouring boiling broth to prevent scalds.

Carefully transfer the lamb, sugarcane, and broth from the wok into a heavy Dutch oven or cast iron pot. Bring to a gentle boil.

local_fire_departmentmedium-high heat

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Watch out

Be very careful when pouring boiling hot broth to avoid splashing hot liquid.

Ingredients:black goat lamb brisket / bellywater

Tools:cast iron pot

Active Cooking

00:03:13

Once the sauce comes to a boil, stir in 2 tbsp Huadiao rice wine and 1 tbsp rock sugar until dissolved.

local_fire_departmentmedium heat

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Watch out

Do not add too much rock sugar

excessive sweetness will overpower the savory flavor of lamb

Ingredients:Huadiao wine (2 tbsp)rock sugar (1 tbsp)

Tools:cast iron pot

Active Cooking

00:03:31

Add 10 peeled water chestnuts, 10 winter bamboo shoot wedges, and 10 soaked shiitake mushrooms into the pot. Stir gently so they are submerged in broth.

local_fire_departmentmedium heat

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Watch out

Shiitake mushrooms must be properly soaked ahead of time

otherwise they won't absorb flavors well

Ingredients:water chestnut (10 piece)winter bamboo shoot (10 piece)shiitake mushroom (10 piece)

Tools:cast iron pot

Active Cooking

00:03:44

Cover with the lid and reduce heat to low (level 4). Simmer gently for 1 hour and 45 minutes (6300s). Turn off heat, and leave covered to steep for another 30 minutes (1800s) until lamb is tender and succulent.

local_fire_departmentlow heat

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Watch out

Do not skip the 30-minute off-heat steeping process, as it allows muscle fibers to relax and soak up flavor.

Tools:cast iron pot

Active Cooking

00:04:07

warningStay safe

Beware of hot steam when opening the lid; tilt lid away from your face.

Open the lid and use chopsticks to remove and discard the 3 sugarcane sticks.

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Watch out

Be careful of hot broth dripping from the sugarcane sticks when picking them out.

Ingredients:sugar cane sticks

Tools:cast iron pot

Active Cooking

00:04:12

Add 1 pack of pre-soaked and drained fried bean curd sticks into the pot. Press them into the rich sauce to absorb flavor.

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Watch out

Do not cook bean curd sticks for too long, otherwise they will break down completely in the broth.

Ingredients:fried bean curd sticks (1 piece)

Tools:cast iron pot

Active Cooking

00:04:19

warningStay safe

Use oven mitts when moving the hot pot to the dining table; heavy cast iron holds intense heat.

Turn off heat and top with 100g sliced green garlic. Serve hot in the pot on the dining table, adding more fresh green garlic while eating as desired.

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Watch out

Add green garlic right at the end so residual heat softens it while maintaining fresh color.

Ingredients:green garlic stalks (100 g)

Tools:cast iron pot