Thursday, 7 February 2013

Xinjiang Lamb Casserole Recipe

With Chinese New Year this Sunday,  February 10th 2013, I decided to add a few more Chinese recipes to the collection on this site. With these you can prepare an entire Chinese banquet for New Year, or you can just pick and chose a few dishes that you would like to prepare. Today's recipe is for a slightly more unusual Chinese dish, a quick stew.

This is a classic Chinese recipe for a meat, lamb, that is not traditionally associated with Chinese cuisine. Simple to make, this dish also lends itself for crockpot cookery.

However, like many Chinese dishes, despite being labelled as a casserole, the dish actually cooks quickly in a wok and is ready from first chopping the ingredients to being plated out in less than 50 minutes. How's that for a speedy casserole!

Xinjiang Lamb Casserole

Serves: 5–6


2 tbsp vegetable or groundnut oil
400g (14 oz) lamb or mutton, cut into bite-sized pieces
1 onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 carrot, coarsely chopped
1 turnip, coarsely chopped
2 tomatoes, coarsely chopped
3cm (1 in) length of fresh ginger, sliced thinly
300ml (1 1/4 cups) water
1 tsp salt


Pre-heat your wok and when hot add the oil. Use to stir-fry the lamb pieces for about 2 minutes, or until nicely browned on all sides.

Turn the lamb into a large casserole then add all the remaining ingredients. Bring to a boil, reduce to a simmer then cover and cook gently over low heat for 35 minutes.

Serve hot, accompanied by boiled or steamed rice.

Below are some other classic Chinese recipes on this blog that you can use in conjunction with this recipe to produce a complete Chinese meal or banquet:

Soups and Starters

Main Dishes

Fish and Seafood Dishes:

Szechuan Fried Aubergine (Vegetarian)

Noodle Dishes:
Seafood Chow Mein (Seafood)



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