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Ингредиенты
- 450 gm boned shoulder of lamb
- 2 x spring onions
- 2 slc ginger
- 1 Tbsp. oil
- 1/2 sm onion finely minced
- Â Â braising sauce
- 400 ml chicken stock
- 2 whl star anise (optional)
- 50 gm sugar
- 1Â 1/2 Tbsp. dark soy sauce
- 1 Tbsp. dry sherry or possibly rice wine
- 1/2 x cinnamon stick or possibly Chinese cinnamon bark
- 2 tsp sesame paste or possibly peanut butter
- 1 Tbsp. hoisin sauce
Инструкции
- Cut the meat into 5cm cubes.
- Next blanch the lamb by plunging it into boiling water for 5 min.
- Then remove the meat and throw away the water.
- Slice the spring onions at a slight diagonal into 7.5cm pcs.
- Slice the ginger diagonally into pcs 7.5cm x 0.5cm.
- Heat the oil in a wok or possibly large frying pan and when it is warm add in the pcs of lamb.
- Stir fry them till they are brown then remove any excess fat leaving just I Tbsp..
- Now add in the spring onions ginger and onion to the pan and continue to stir fry for 5 min. Transfer this mix to a large casserole or possibly pot and add in the braising sauce ingredients.
- Bring the liquid to the boil skim off any fat from the surface and turn the heat down as low as possible.
- Cover and braise for 1 1/2 hrs or possibly till the lamb is quite tender. (The remaining liquid can be frzn and re used another time to braise lamb.)
- Arrange the cooked meat on a platter and serve.
- Serve with plain steamed rice and Chinese Leaves in soy Sauce (qv).
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 44 | 35% |
| Total Fat 5.02g | 6% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 563mg | 23% |
| Potassium 153mg | 4% |
| Total Carbs 17.71g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 14.49g | 10% |
| Protein 2.24g | 4% |
