Braised Northern Lamb Recipe
Ingredients
| Lamb | 1 Pound | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Five spice powder | 1 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
| Garlic | 1 Teaspoon, chopped | |
| Ginger | 1 Teaspoon, chopped | |
| Onion | 1 Medium, cut into cubes | |
| Peppercorns | 1 Teaspoon | |
| Stock | 2 Cup (16 tbs) | |
| 3 potatoes, peeled and cut in 1 inch (2.5 cm) cubes | ||
Directions
1 Combine lamb, soy sauce, sherry, sugar and five-spice powder. Marinate 1 hour. Turn lamb pieces occasionally. Drain lamb, reserving marinade.
2 Heat oil in a pan. Add lamb and fry until golden and sealed on all sides.
3 Add garlic, ginger, onion and peppercorns. Stir-fry 2 minutes. Add reserved marinade and stock to cover. Bring to a boil. Simmer covered 1 1/2 hours.
4 Add diced potatoes, and continue cooking 30 minutes or until tender.
2 Heat oil in a pan. Add lamb and fry until golden and sealed on all sides.
3 Add garlic, ginger, onion and peppercorns. Stir-fry 2 minutes. Add reserved marinade and stock to cover. Bring to a boil. Simmer covered 1 1/2 hours.
4 Add diced potatoes, and continue cooking 30 minutes or until tender.
Chef
