Spiced Leg Of Iamb
|Lamb leg||3 Kilogram|
|Fresh root ginger slice||6 , peeled and shredded|
|Onion||2 , thinly sliced|
|Chinese stock||1 Liter|
|Garlic||6 Clove (30 gm), crushed|
|Light soy sauce||5 Tablespoon|
|Soy bean paste/Hoisin sauce||3 Tablespoon|
|Dried chili pepper/Chili sauce||2 Tablespoon|
|5 spice powder||1⁄2 Teaspoon|
|Red wine||300 Milliliter|
|Chicken stock cube||1|
Place all the ingredients except the lamb in a saucepan and simmer gently for 45 minutes.
Place the lamb in another pan, pour over the sauce and bring to the boil.
Simmer gently for 1 1/2 hours, turning the lamb every 30 minutes.
Remove the pan from the heat and leave the lamb to cool in the sauce.
Leave in a cool place to marinate for 3 hours or overnight.
About 1 hour before serving, remove the lamb from the sauce, place in a roasting pan and cook in a preheated oven for 1 hour.
To serve, slice the lamb into bite-sized pieces.