Red Cooked Lamb
|Vegetable oil||2 Tablespoon|
|Garlic||4 Clove (20 gm), crushed|
|Thin ginger slices||6|
|Whole star anise||2|
|Dried tangerine peel piece/2 pieces fresh orange peel||1 , white part removed (Each About 1 1/2 Inches Square)|
|Chicken broth||4 Cup (64 tbs)|
|Regular soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry/Chinese rice wine||1⁄4 Cup (4 tbs)|
|Dark soy sauce||1⁄4 Cup (4 tbs)|
|Lamb shoulder piece||3 Pound|
|Cornstarch||3⁄4 Teaspoon, dissolved in 1 1/2 teaspoons water|
|Water||1 1⁄2 Tablespoon|
|Thinly sliced cucumber||1⁄4 Cup (4 tbs) (For Garnish)|
1. Place a medium saucepan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add the remaining sauce ingredients and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place the lamb in a pot just large enough to hold it snugly; cover it with cold water. Bring to a boil, cook for 4 minutes, and drain. Remove the lamb and rinse the pot. Return the lamb to the pot and add the sauce. (If necessary, add just enough chicken broth or water so the lamb is barely covered.) Bring to a boil. Reduce the heat and simmer, covered, until the lamb is tender when pierced, about 2 hours.
3. Pour off the sauce and strain it. Bring 1/2 cup of the sauce to a boil in a small saucepan. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.