| 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
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”