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Five-Spice Lamb

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Ingredients
  Oil 30 Milliliter (2 Tablespoon)
  Leg lamb 3 1⁄2 Pound, boned and cubed (1.5 Kilogram)
  Onion 1 , chopped
  Grated ginger root 2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Chinese five spice powder 1 Teaspoon
  Hoisin sauce 30 Milliliter (2 Tablespoon)
  Light soy sauce 15 Milliliter (1 Tablespoon)
  Passata 1⁄2 Pint (300 Milliliter, 1 1/4 Cups)
  Lamb stock 8 Fluid Ounce (250 Milliliter, 1 Cup)
  Red pepper 1 , seeded and diced
  Yellow pepper 1 , seeded and diced
  Chopped coriander 30 Milliliter (2 Tablespoon)
  Sesame seeds 15 Milliliter, toasted (1 Tablespoon)
  Ground black pepper To Taste
  Boiled rice 1⁄2 Cup (8 tbs) (To Serve)
  Salt To Taste
Directions

1. Heat 30ml/2 tbsp of the oil in a flameproof casserole and brown the lamb in batches over a high heat. Remove and set aside.
2. Add the onion, ginger and garlic to the casserole with a little more oil, if necessary, and cook for about 5 minutes, until softened.
3. Return the lamb to the casserole. Stir in the five-spice powder, hoisin and soy sauces, passata, stock and seasoning. Bring to the boil, cover and cook in a preheated oven at 160°C/325°F/Gas 3 for 1 1/4 hours.
4. Remove the casserole from the oven, stir in the peppers, then cover and return to the oven for a further 15 minutes, or until the lamb is cooked and very tender.
5. Sprinkle with the coriander and sesame seeds. Serve hot with rice.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Lamb

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