Northern Chinese Braised Lamb (Hong Men Yang Rou) — Dongbei Style
Dongbei and Inner Mongolia traditions
Hong men yang rou (红焖羊肉) — red-braised lamb — is a Dongbei and Inner Mongolian tradition: bone-in lamb (rib or shoulder) braised in soy, Shaoxing wine, toban djan or bean paste, and a large quantity of dried chili and spices. The Northern Chinese approach is more assertive in spicing than Southern equivalents — five spice, bay leaf, and dried chili are present throughout the braise. A warming winter dish.