Chinese Lamb Stew
A classic Cantonese-style lamb stew (羊腩煲) cooked in the Instant Pot, served with a Killer Lamb Dipping Sauce.
🍳 Cook: 105 min
Ingredients
| 680 g | lamb stew meat | |
| 3 tbsp | 45 ml | ginger, sliced |
| 8 | garlic cloves, crushed | |
| 4 stalks | green onion, white part separated from green | |
| 1 | small shallot, diced | |
| 8 | shiitake mushrooms, rehydrated | |
| 8 | water chestnut | |
| 4 stalks | green onions, cut into 2-inch stalks | |
| 5 | bean curd sheet | |
| 1 tbsp | 15 ml | peanut oil |
| 1 cup | 240 ml | cold water |
| 1 tbsp | 15 ml | shaoxing wine |
| 1 tbsp | 15 ml | chu hou paste |
| 2 tbsp | 30 ml | Chinese fermented red bean curd |
| 2 tbsp | 30 ml | Chinese fermented bean curd |
| 1 tbsp | 15 ml | rock sugar |
| 1 tbsp | 15 ml | dark soy sauce |
| 1 tbsp | 15 ml | regular soy sauce |
| 2 cubes | Chinese fermented bean curd (for dipping sauce) | |
| 0.5 tsp | 2.5 ml | sugar (for dipping sauce) |
| 0.5 tsp | 2.5 ml | sesame oil (for dipping sauce) |
| 1 tbsp | 15 ml | hot water (for dipping sauce) |
Instructions
Total: 1 hour 45 minutes. Servings: 4. Author: Amy + Jacky.
- Brown Lamb Stew Meat: Heat up the Instant Pot using the Sauté More function. Wait until it says HOT (~8 mins) — you want the Instant Pot to be as hot as it can be for the maillard reaction. Drizzle the inner pot with 1 tbsp peanut oil or vegetable oil. Then brown 2 sides of the lamb stew meat for 3 minutes per side in the Instant Pot.
- Sauté Ginger and Garlic: Add crushed garlic cloves, sliced ginger, diced shallot, and the white part of the green onions in the Instant Pot. Sauté until fragrant (~2 mins).
- Sauté Ingredients with Bean Curd Paste: Add 8 rehydrated shiitake mushrooms, 8 peeled water chestnuts, 1 tbsp (15g) chu hou paste, 2 tbsp (30g) fermented red bean curd, and 2 tbsp (30g) fermented bean curd in the Instant Pot. Sauté for 4 minutes.
- Deglaze with Shaoxing Wine: Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water), then completely deglaze the bottom of the pot.
- Pressure Cook Chinese Lamb Stew: Place 4–6 (90g) bean curd sheet at the bottom of the pot. Add in 1 cup (250ml) cold water, 1 tbsp (15g) rock sugar, 1 tbsp (15ml) dark soy sauce, and 1 tbsp (15ml) regular soy sauce. Make sure the bean curd sheets are fully submerged in the liquid. Pressure Cook at High Pressure for 50 minutes, then 25 minutes Natural Release. Remove the lid carefully.
- Make Killer Lamb Dipping Sauce: While the lamb stew is pressure cooking, mix 2 (30g) fermented bean curds, ½ tsp sugar, ½ tsp (2.5ml) sesame oil, and 1 tbsp (15ml) hot water together.
- Season & Serve: Add green onion stalks to the lamb stew and give it a quick mix. Taste and adjust seasoning by adding more salt if necessary. Serve Instant Pot Chinese Lamb Stew with the Killer Lamb Dipping Sauce! Enjoy~
Source: https://www.pressurecookrecipes.com/instant-pot-chinese-lamb-stew/