Red-Cooked Lamb HT
Chi Lamb Alcohol Main Course Dairy
Free Eggless China Asia Asian
450g/1lb Stewing Lamb
4 tbsp Dry Sherry
3 slices Fresh Ginger
2 Garlic Cloves, crushed
1/4 teasp Chinese Five Spice Powder
Stock or Water
3 tbsp Soy Sauce
2 teasp Sugar
1. Bring a large pan of water to the boil, add the lamb and cook for 3 minutes. Drain then cut the lamb into small cubes.
2. Return the lamb to the rinsed out pan together with the sherry, ginger, garlic and five spice powder. Add enough stock or water to just cover the lamb, bring to the boil then simmer for 1 hour, stirring from time to time.
3. Add the soy sauce and sugar and continue to cook for a further 30 minutes or until the sauce has almost completely evaporated. Serve hot.