Chinese Lamp Recipes - Lamb with Water Chestnuts Recipe

Ingredients

• 350 g/12 oz lean lamb, cut into chunks

• 15 ml/1 tbsp groundnut (peanut) oil

• 2 spring onions (scallions), sliced

• 2 slices ginger root, chopped

• 2 red chili peppers, chopped

• 600 ml/2 1/2 cups water

• 100 g/4 oz turnip, cubed

• 1 carrot, diced

• 1 stick cinnamon

• 2 cloves star anise

• 2.5 ml/1/2 tsp sugar

• 15 ml/1 tbsp soy sauce

• 15 ml/1 tbsp rice wine or dry sherry

• 100 g/4 oz water chestnuts

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

• 45 ml/3 tbsp water

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Method:

1. Blanch the lamb in boiling water for 2 minutes then drain. Heat the oil and fry the spring onions, ginger and chili peppers for 30 seconds.

2. Add the lamb and stir-fry until well coated in the spices. Add the remaining ingredients except the water chestnuts, corn-flour and water, bring to the boil, partially cover and simmer for about 1 hour until the lamb is tender.

3. Check occasionally and top up with boiling water if necessary. Remove the cinnamon and anise, add the water chestnuts and simmer, uncovered for about 5 minutes.

4. Blend the corn-flour and water to a paste and stir a little into the sauce. Simmer, stirring, until the sauce thickens.

5. You may not need all the corn-flour paste if you have let the sauce reduce while cooking.