Slow-cooked lamb shoulder added to egg noodles is an Asian dish you just have to try at least once. Its so tender and flavoursome, youre bound to go back for a second bowl.
- Preheat oven to 170C/150C fan forced. Heat oil in a large flameproof casserole dish over medium-high heat. Cook the lamb, in batches, turning, for 4 minutes or until browned. Transfer to a plate and set aside.
- Use a small sharp knife to cut the ginger into matchsticks. Add ginger, onion and garlic to the dish. Cook, stirring, for 3 minutes or until softened. Add wine and cook, scraping the base of the dish with a spoon, to deglaze.
- Return lamb to the dish along with star anise, cinnamon, five spice, pepper, soy sauces, tomato paste and brown sugar. Bake in preheated oven for 2 hours until lamb is very tender and pulls apart easily.
- For the sesame cucumber, place the cucumber in a bowl. Add the vinegar, oil and salt. Gently toss to combine. Cover and place in the fridge until ready to serve. Combine the cornflour and water. Set aside.
- Remove lamb from oven. Blot surface with paper towel to remove fat. Place dish over medium heat. Bring to boil. Stir in combined cornflour and water. Simmer for 2-3 minutes or until thickened slightly.
- Cook the noodles in a large saucepan of boiling salted water for 3-4 minutes or until tender. Drain. Divide among serving bowls. Top with braised lamb, cucumber and an egg half. Serve with sambal oelek.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set