Red Cooked Lamb With Soy Sauce
|Lean lamb fillet||900 Gram, cubed|
|Garlic||4 Clove (20 gm), sliced|
|Fresh ginger root slices||3 , peeled, finely chopped|
|5 spice powder||1 Teaspoon|
|Light soy sauce||6 Tablespoon|
|Dry sherry||3 Tablespoon|
|Meat stock||600 Milliliter|
|Soft brown sugar||50 Gram|
|Red pepper||1 , cored, seeded and diced|
|Green pepper||1 , cored, seeded and diced|
Place the lamb in a saucepan.
Sprinkle over the garlic and ginger and mix well.
Add the 5-spice powder, soy sauce and sherry.
Cut each spring onion into 3 pieces and add to the lamb.
Pour over the stock and stir in the brown sugar.
Bring to the boil, cover and simmer for 1-1 1/4 hours, until the meat is tender.
Remove the lid, increase the heat and continue to cook until the remaining liquid is reduced to a thick sauce.