|
Title: Stewed Lamb with Orange Categories: Chinese, Meats Yield: 1 Servings 2 lb Lean lamb or mutton 1 tb Soy sauce 1 tb Sherry 1 ts Ground ginger 2 tb Finely grated orange rind 1 ts Salt 1 l Stock or water 1 tb 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. busted by sooz Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland |