When you have more lamb chops than you care to grill, when you feel like another meal with grilled lamb chops will make you tear your hair out, what do you do? Me, I carved the lamb meat off the bones, cut them into strips, cooked the lamb with fermented black beans and vegetables and voila! Lunch today was braised lamb and vegetables.
You’re shocked? Sounds like an insult to lamb chops? Gee, any piece of meat is only as good as the cook who prepares it. Just because something is labeled “chops” doesn’t mean it has nowhere to go but the grill. Seriously. Of course, you want to remove that game-y taste and smell from the lamb chops. No problem, the combination of fermented black beans and ginger does the job quite well.
- With a small sharp knife, carve the lamb meat to separate it from the bones. Cut into thin strips. Reserve the bones for future use. They’re useful for making broth.
- Pare the squash, cut the flesh into one-inch cubes.
- Cut the Chinese cabbage into one-inch slices (I only used the dark green portions because the while stalks went into another stir fried dish yesterday that I forgot to take photos of).
- Heat the cooking oil in a wok or frying pan. Add the lamb strips and stir fry until lightly browned. Add the fermented black beans, ginger, garlic and onion. Continue cooking for another minute. Pour in the soy sauce and about 3/4 cup of water. Bring to the boil, lower the heat, cover and cook over low heat for about 15 minutes. Let the fermented black beans and the ginger do their work so that the lamb will smell good.
- Next, add the squash to the lamb. Stir. Cover once more and cook for another 7 to 10 minutes. Finally, add the Chinese cabbage. Stir and toss just until the leaves start to wilt.
- Serve hot with rice.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.