red braised lamb

Preparation time 15 minutes Cooking time about 3 hours 875g boneless lean lamb shoulder, cut into bite-sized- cubes thumb-sized piece of fresh root ginger, peeled and cut into matchsticks 4 garlic cloves, chopped 1 onion, sliced 1 teaspoon Chinese five-spice powder 1 star anise 1 cinnamon stick 1 teaspoon black peppercorns, crushed 2 cardamom pods, crushed 1 tablespoon tomato puree 6 tablespoons Shaoxing rice wine 3 tablespoons dark soy sauce 2 tablespoons light soy sauce 3 tablespoons soft dark brown sugar 500 ml water or chicken stock To garnish sliced spring onions sliced red chillies Place all the ingredients in a heavy-based flameproof casserole dish with a tight-fitting lid,pouring over the measurement water or stock at the end Bring to a simmer on the hob Cover the casserole dish and transfer to a preheated oven, 150C(300F), for about 3 hours until the lamb is meltingly tender.

Remove the casserole dish from the oven and garnish the lamb with sliced spring onions and red chill-ies. Serve with egg noodles  or rice.

For Chinesestyle- lamb burgers, place875 g lean minced lamb in bowl with 2 teaspoons each of grated garlic and peeled fresh root ginger, 2 finely chopped spring onions, 2 teaspoons Chinese five-spice powder and 1 tablespoon each of light soy sauce and sweet chilli sauce. Season with salt and pepper and mix with your fingers until well combined. Cover and chill in the refrigerator for 1-2 hours, or overnight if time permits. Divide the mixture into 8 portions and form each one into a burger. Cook under a preheated medium-high grill for 4-5 minutes on each side, or until cooked to your liking. Serve with a chopped mixed salad.

qingquang

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