Marinated Lamb Hunan Style
|Chicken broth/Chicken stock||3 Cup (48 tbs)|
|Ginger piece||1 Inch (Fresh)|
|Water||3 Cup (48 tbs)|
|Garlic cloves||2 Large, halved|
|Light soy sauce||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Sherry||1⁄2 Cup (8 tbs) (Dry Or Medium)|
|Boneless lamb leg||6 Pound, rolled and tied|
|Star anise||2 Clove (10 gm)|
|Turnip||1 Medium, quartered|
|Dried orange peel piece||1 (2.5 Inches By 0.25 Inch)|
|Fresh parsley||1 Tablespoon (For Garnish)|
In large pot combine broth, water, soy sauce, sherry, star anise, cinnamon stick, orange peel, ginger and garlic and bring to boil.
Reduce heat; cover and simmer for 15 minutes.
In large skillet(s) heat the oil.
Brown the lamb on all sides.
Return sauce to boil and add meat.
If necessary add boiling water so that sauce comes almost three quarters of the way up the sides of the meat.
Return to boil; reduce heat to medium, cover pot and simmer for about 1 hour.
From time to time, skim off froth and fat.
Add turnip and sugar and simmer until lamb is tender, about another 1 1/2 hours or until meat is easily pierced with fork.
Allow meat to cool in sauce.
Refrigerate or freeze.
To serve, defrost if frozen and remove layer of fat from top.
If refrigerated, remove layer of fat from top.
Slice meat thinly and reheat in sauce.
Garnish with parsley.
NOTE TO COOK: Carry to party in pot in which the sliced meat will be reheated.
Serve on platter with some of sauce poured over.