Chinese Lamp Recipes - Lamb Stew Recipe

Ingredients

• 45 ml/3 tbsp groundnut (peanut) oil

• 2 cloves garlic, crushed

• 5 ml/1 tsp soy sauce

• 450 g/1 lb lean lamb, cubed

• freshly ground pepper

• 30 ml/2 tbsp plain (all-purpose) flour

• 300 ml/1 1/4 cups water

• 15 ml/1 tbsp tomato puree (paste)

• 1 bay leaf

• 100 g/4 oz mushrooms, halved

• 3 carrots, quartered

• 6 small onions, quartered

• 15 ml/1 tbsp sugar

• 1 stalk celery, sliced

• 3 potatoes, cubed

• 15 ml/1 tbsp rice wine or dry sherry

• 50 g/2 oz peas

• 15 ml/1 tbsp chopped fresh parsley

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Method:

1. Heat half the oil. Toss the garlic and soy sauce with the lamb and season with pepper. Fry the meat until light­ly browned.

2. Sprinkle with flour and cook, stirring, until the flour is absorbed. Add the water, tomato puree and bay leaf, bring to the boil, cover and simmer for 30 minutes.

3. Heat the remaining oil and fry the mushrooms for 3 minutes then remove them from the pan. Add the carrots and onions to the pan and fry for 2 minutes.

4. Sprinkle with sugar and heat until the vegetables glisten. Add the mushrooms, carrots, onions, celery and potatoes to the stew, cover again and simmer for a further 1 hour.

5. Add the wine or sherry, peas and parsley, cover and simmer for a further 30 minutes and serve.