| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Meats | 1 | Servings |
INGREDIENTS
| 3 | lb | Leg or shoulder of lamb |
| 1 | ts | Salt |
| 1 | tb | Sherry |
| 2 | Cloves garlic; crushed | |
| 1 | oz | Fresh ginger or; shredded |
| 1 | ts | Ground ginger |
| 1/3 | c | Oil |
| 1 | l | Stock |
| 1 | tb | Cornstarch |
INSTRUCTIONS
Wipe the meat and rup salt into the skin. Put in a pan with cold water to cover, bring to the boil, remove the scum, cover and simmer for 20 minutes. Drain off the liquid. Mix the soy sauce and the sherry with the garlic and ginger and rub into the lamb, leave for 10 minutes. Heat the oil and fry the lamb for about 15 minutes, turning it to brown all over. Add the stock, bring to the boil and simmer for 2 1/2 hours. Mix the cornstarch to a smooth paste with a little cold water. Lift the lamb on to a hot dish; keep hot. Add cornstarch mixture to the liquid in the pan and bring to the boil, stirring, until slightly thickened. Pour over the lamb. Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland <kirkland@gj.net> on Nov 10, 1997
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