Spiced Whole Lamb
ChineseLambIntermediate120 minBy Northstar
Ingredients
Servings
4
- 3 each lb. leg or shoulder of lamb
- 1 tsp salt
- 1 tbsp sherry
- 2 clove garlic, crushed
- 1 each oz. fresh ginger, shredded or 1 tsp ground ginger
- 1/3 cup oil
- 1 quart stock
- 1 tbsp cornstarch
Instructions
- 1
Wipe the meat and rub salt into the skin.
- 2
Put in a pan with cold water to cover, bring to the boil, remove the scum, cover and simmer for 20 minutes.
- 3
Drain off the liquid.
- 4
Mix the soy sauce and the sherry with the garlic and ginger and rub into the lamb, leave for 10 minutes.
- 5
Heat the oil and fry the lamb for about 15 minutes, turning it to brown all over.
- 6
Add the stock, bring to the boil and simmer for 2 1/2 hours.
- 7
Mix the cornstarch to a smooth paste with a little cold water.
- 8
Lift the lamb on to a hot dish; keep hot.
- 9
Add cornstarch mixture to the liquid in the pan and bring to the boil, stirring, until slightly thickened.
- 10
Pour over the lamb.
Tags
greeka-taste-of-china