Beijing (Peking) braised lamb from Complete Chinese Cookbook (page 134) by Ken Hom

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  • EYB Comments

    Can substitute dry sherry for Shaoxing rice wine, mutton or goat for lamb shoulder, granulated sugar for Chinese rock sugar, cinnamon sticks for Chinese cinnamon, peanut butter for sesame paste, and vegetable oil for peanut oil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stir-fried pork with green onions; Mongolian hot pot; Curried chicken with peppers; Braised spicy eggplants; Perfect steamed rice; Chinese pancakes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing rice wine, mutton or goat for lamb shoulder, granulated sugar for Chinese rock sugar, cinnamon sticks for Chinese cinnamon, peanut butter for sesame paste, and vegetable oil for peanut oil.

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