Friday, June 10, 2011



2 lb lean lamb or mutton
1 tblsp soy sauce
1 tblsp sherry
1 tsp ground ginger
2 tblsp finely grated orange rind
1 tsp salt
1 litre stock or water
1 tblsp cornstarch


  • 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. 

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