| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Meats |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean lamb or mutton |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
ts |
Ground ginger |
| 2 |
tb |
Finely grated orange rind |
| 1 |
ts |
Salt |
| 1 |
l |
Stock or water |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry,
ginger, orange rind and salt together, add the lamb and mix well. Put the
lamb into a pan with the flavourings and water. Bring to the boil, remove
the scum, cover and simmer for 2 hours. Mix the cornstarch to a smooth
paste with a little cold water and add to the pan. Bring back to the boil,
stirring until slightly thickened. busted by sooz
Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland
<kirkland@gj.net> on Nov 10, 1997
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