Hong Kong

Braised Lamb with Eggplant and Tomatoes

Name: Braised Lamb with Eggplant and Tomatoes
Total time: 120 min
Yield: 4 servings
Cuisine: Hong Kong
Ingredients: 500g lamb shoulder; 1 eggplant, cubed; 2 tomatoes, chopped; 1 onion, sliced; 2 cloves garlic, minced; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 cup water; 1 tbsp sugar

Tender braised lamb cooked with eggplant and tomatoes in a savory sauce.

120 minutes4 servings

Method

Season lamb with salt and pepper. Sear in a pan until browned.
Add onions, garlic, and tomatoes. Cook until softened.
Add lamb, eggplant, soy sauce, oyster sauce, water, and sugar.
Simmer for 1.5 to 2 hours until lamb is tender.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Mains

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