Peaking Braised Lamb
|Boned lamb shoulder||1 Pound, cut into 2 inch cubes (450 Grams)|
|Spring onions||2 , sliced diagonally into 3 inch pieces|
|Ginger slices||2 , sliced into 3 inches x 1/4 inches pieces|
|Onion||1⁄2 Small, finely chopped|
|For braising sauce|
|Chicken stock||15 Fluid Ounce (400 Milliliter)|
|Sugar||2 Ounce (50 Grams)|
|Dark soy sauce||1 1⁄2 Tablespoon|
|Dry sherry/Rice wine||1 Tablespoon|
|Cinnamon sticks/Chinese cinnamon bark||1⁄2|
|Sesame paste/Peanut butter||2 Teaspoon|
|Hoisin sauce||1 Tablespoon|
1. Boil water in a pot, blanch the lamb in it for 5 minutes, strain and discard the water.
2. In a wok or large frying-pan heat oil, add the lamb and stir fry until brown.
3. Remove all the excess fat and save 1 tablespoon.
4. Reheat the oil, add the spring onions, ginger and onion to the pan and continue to stir-fry for 5 minutes.
5. Remove and put this mixture into a large fireproof casserole or pot and put all the braising sauce ingredients.
6. Bring the liquid to a boil, skim off any fat from the surface, and turn the heat as low as possible.
7. Put on the lid and braise for 1 1/2 hours or until the lamb is tender.
8. Remove the lamb and serve hot over rice or with green vegetables.
The remaining liquid can be frozen and re used again to braise lamb next time.