Vietnamese- Style Caramelised Lamb

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 500 g lamb belly
• 2 vietnamese purple shallots, chopped finely
• 1/4 cup fish sauce
• 1 red chili pepper, sliced (optional)
• 1/4 cup sweet chili sauce
• 2 tablespoons rice bran oil
• 1 tablespoon sugar
• 2 cups reduced-sodium chicken broth
• 1 tablespoon sweet chili sauce, extra
• 6 mushrooms, halved
• 2 green shallots, cut into 1cm lengths
• coriander, for garnishing
• red chili pepper, extra for garnishing

Recipe

• 1 cut lamb belly into 3cm cubes.
• 2 combine lamb with purple shallots, fish sauce, sliced chilli and sweet chilli sauce in a large bowl.
• 3 mix well and stand for 15 minutes.
• 4 place the rice bran oil and sugar in a wok and cook until the sugar starts to caramelise. this gives the dish it's colour.
• 5 add the marinated lamb mixture to the wok and stirfry over high heat until browned and mixture is thickened.
• 6 add 1 cup of the stock and simmer over low heat for about 20 minutes until the liquid is reduced by half.
• 7 add the remaining stock and extra sweet chilli sauce and simmer for a further 20 minutes or until the lamb is tender and liquid is reduced by half again.
• 8 add mushrooms and half the green onions and toss to combine.
• 9 transfer to a serving dish.
• 10 top lamb with remaining green onions, coriander and sliced red chilli (if desired).
• 11 serve with steamed jasmine rice and steamed asian greens.
• 12 suitable to freeze.
• 13 note: prep time does not include the 15 minutes standing time.