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
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.
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