Chinese Lamp Recipes - Lamb and Rice Recipe

Ingredients

• 30 ml/2 tbsp groundnut (peanut) oil

• 350 g/12 oz cooked lamb, cubed

• 600 ml/2 1/2 cups stock

• 10 ml/2 tsp salt

• 10 ml/2 tsp soy sauce

• 4 onions, quartered

• 2 carrots, sliced

• 50 g/2 oz peas

• 15 ml/1 tbsp corn-flour (cornstarch)

• 30 ml/2 tbsp water

• 350 g/12 oz cooked long-grain rice, hot

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Method:

1. Heat the oil and fry the lamb until lightly browned. Add the stock, salt and soy sauce, bring to the boil, cover and simmer for 10 minutes.

2. Add the onions, carrots and peas, cover and simmer for 20 minutes until the vegetables are tender. Pour off the liquid into a saucepan.

3. Blend the corn-flour and water to a paste, stir into the sauce and simmer, stirring, until the sauce clears and thickens.

4. Arrange the rice on a warmed serving plate and pile the lamb mixture on top. Pour over the sauce and serve at once.