Thit Heo Kho Nuoc Dua - Vietnamese Stewed Lamb W/ Coconut Juice

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 cups coconut juice
• 2 tablespoons oil, i use vegetable
• 3 garlic cloves, minced
• 2 shallots, minced
• 2 stalks lemongrass, minced -tender midsection
• 2 lbs lamb loin, cubed
• 2 tablespoons caramel sauce or 2 tablespoons thick soy sauce
• 1/3 cup fish sauce
• 2 tablespoons sugar
• 1 teaspoon five-spice powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon pepper
• 1 -2 cup chicken stock (or water)
• 3 -4 hard-boiled eggs
• 1 cup sugar
• 1/4 cup water
• 1/4 cup hot water
• 1 teaspoon lemon juice

Recipe

• 1 add oiled to a pan heated to medium-high heat, coat bottom of the pan.
• 2 when oil is hot, add garlic, lemongrass, and shallots.
• 3 stir fry about 30 seconds, they will brown.
• 4 turn the heat up to high and add the lamb in batches.
• 5 brown the lamb on all sides, transfer to a dish and repeat until all the lamb is browned.
• 6 add all the lamb back to the pan and add caramel sauce, fish sauce, sugar, five spice powder, and the peppers.
• 7 stir well and cook over medium heat, it'll take about 2 minutes for it to become fragrant.
• 8 stir occasionally.
• 9 add the coconut juice and enough chicken stock (or water) or cover the lamb.
• 10 bring it to a boil and skim off the foam that rises while it cooks.
• 11 reduce the heat to medium-low and simmer, covered, for about 1 1/2 hours.
• 12 check occasionally, add more stock or water if it reduces too much.
• 13 when the stew is almost done, peel the eggs.
• 14 traditionally the eggs are scored with an large x on one end without cutting the egg all the way through.
• 15 i prefer to just quarter the eggs. it's easier and i like the egg yolk mixed into the stew sauce.
• 16 add the eggs to the stew and let it simmer together about 15 more minutes.
• 17 serve immediately.
• 18 for caramel sauce:.
• 19 in a saucepan, combine the sugar with 1/4 cup of water; bring to a boil over high heat. do not stir! swirl the pan gentle to dissolve the sugar.
• 20 reduce heat to medium low and simmer for about 10-15 minutes.
• 21 when the syrup turns deep brown and the bubbles slow down, remove from the heat and add another 1/4 c of hot water.
• 22 return to medium high heat and sit continuously.
• 23 the caramel dissolves and becomes thick and syrupy about 3-5 minutes later.
• 24 stir in 1 tsp lemon juice.
• 25 let cool and store covered in a cool dark place.
• 26 makes about 3/4 cups.