Friday, June 10, 2011



3 lb leg or shoulder of lamb
1 tsp salt
1 tblsp sherry
2 cloves garlic, crushed
1 oz fresh ginger, shredded or 1 tsp ground ginger
1/3 cup oil
1 litre stock
1 tblsp cornstarch


  • 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.

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