Chinese Lamp Recipes - Braised Lamb Recipe

Ingredients

• 450 g/1lb boned shoulder of lamb,

• cubed

• 15 ml/1 tbsp groundnut (peanut) oil

• 4 spring onions (scallions), sliced

• 10 ml/2 tsp grated ginger root

• 200 ml/1 1/4 cups chicken stock

• 30 ml/2 tbsp sugar

• 30 ml/2 tbsp soy sauce

• 15 ml/1 tbsp hoisin sauce

• 15 ml/1 tbsp rice wine or dry sherry

• 5 ml/1 tsp sesame oil

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Method:

1. Blanch the lamb in boiling water for 5 minutes then drain. Heat the oil and stir-fry the lamb for about 5 minutes until browned.

2. Remove from the pan and drain on kitchen paper. Remove all but 15 ml/1 tbsp of oil from the pan. Reheat the oil and stir-fry the spring onions and ginger for 2 minutes.

3. Return the meat to the pan with the remaining ingredients. Bring to the boil, cover and simmer gently for 1 12 hours until the meat is tender.