Ingredients
| 3 lbs. | boneless lamb | | 4 | spring onions | | 2/3 oz. | ginger, finely sliced | | 1/8 qt. | rice wine | | 1/8 qt. | light soy sauce | | 1/8 qt. | dark soy sauce | | 4 | star anise | | 2-1/8 oz. | sugar | | 3/8 oz. | peppercorns | | 10 | cm. cinnamon(stick form) | | 1/8 qt. | hoisin sauce (Chinese barbecue sauce) | | Salt, to taste | | 3/8 qt. | chicken stock | | 1 qt. | water |
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Instructions
Cut the meat into 5-cm. cubes. Cook in enough water for 10 minutes and drain. In a large pot add the parboiled meat and all the remaining ingredients. Stir well and bring it to a boil. Skim off fat from the surface. Cover and simmer for about 1-1/2 hours. Again skim off fat, if any, and serve hot.
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