Braised Northern Lamb
|Boneless lamb||1 Pound (450 Gram)|
|Soy sauce||60 Milliliter (1/4 Cup)|
|Dry sherry||60 Milliliter (1/4 Cup)|
|Sugar||15 Milliliter (1 Tablespoon)|
|Five spice powder||1 Teaspoon (5 Milliliter)|
|Vegetable oil||45 Milliliter (3 Tablespoon)|
|Chopped garlic||1 Teaspoon (5 Milliliter)|
|Chopped ginger||1 Teaspoon (Fresh, 5 Milliliter)|
|Onion||1 Medium, cut in 3/4 inch /2 cm cubes|
|Szechuan peppercorns||1 Teaspoon, ground (5 Milliliter)|
|Stock||500 Milliliter (2 Cups)|
|Potatoes||3 , peeled and cut in 1 inch /2.5 cm cubes|
1 Combine lamb, soy sauce, sherry, sugar and five-spice powder. Marinate 1 hour. Turn lamb pieces occasionally. Drain lamb, reserving marinade.
2 Heat oil in a pan. Add lamb and fry until golden and sealed on all sides.
3 Add garlic, ginger, onion and peppercorns. Stir-fry 2 minutes. Add reserved marinade and stock to cover. Bring to a boil. Simmer covered 1 1/2 hours.
4 Add diced potatoes, and continue cooking 30 minutes or until tender.