Preparation Time: 15 minutes
Marinade Time: 20 minutes
Cooking Time: 1 hour, 15 minutes
Serves: 6
Ingredients
1 Tbsp. soy sauce
1 Tbsp. Chinese rice wine
1/2 tsp. salt
1/8 tsp. white pepper
1 lb. boneless lean lamb shoulder, cut into bite-size pieces
1 cup amber beer--pale ale is OK.
1/2 cup water
3 Tbsps. light soy sauce
2 Tbsps. dark soy sauce
1 tsp. sugar
1 tsp. sesame oil
3 Tbsps. vegetable oil
5 cloves garlic, peeled
1 fresh mint sprig
1 cardamom pods, crushed
1 small Daikon radish, peeled and cut into 1-inch pieces
4 slices fresh ginger root
1 fresh red chili, halved
2 Tbsps. cornstarch, dissolved in 3 tablespoons water
Instructions
1. Combine marinade ingredients (soy, rice wine, salt, and white pepper) in a bowl. Add lamb and stir to coat well. Set aside for 20 minutes. Combine sauce ingredients (beer, water, soy sauce, sugar, seame oil) in another bowl and set aside.
2. Heat wok over high heat until hot. Add 2 tablespoons oil and swirl to coat sides. Add garlic and lamb; stir-fry for 2-3 minutes or until well browned. Remove and set aside.
3. Heat clay pot or saucepan, over medium heat until hot. Swirl in remaining oil to coat sides. Add lamb, remaining ingredients and sauce except cornstarch solution; bring to a boil. Cover, reduce heat and simmer for 1 hour or until lamb is fork tender. (add 1/4 cup of water at a time if it dries out.) Discard cardamom half way through cooking.
4. Add cornstarch solution and stir until sauce thickens.
Great with rice, of course.
Q :blink: :stun
Beer Braised Lamb
Ooohh no how silly of me Reg to leave out, sorry.
Addition to recipe, please add..............
Cook..................Rose.
Washer up.........Mary.
Now thats complete now. phew, nearly messed up again :blink:
I must say in our house lamb with out rosemary and mint sauce is a tad boring.
I have and do, add a small amount of rosemary for my taste and make up a side dish of mint sauce. Yummy
Q
Addition to recipe, please add..............
Cook..................Rose.
Washer up.........Mary.
Now thats complete now. phew, nearly messed up again :blink:
I must say in our house lamb with out rosemary and mint sauce is a tad boring.
I have and do, add a small amount of rosemary for my taste and make up a side dish of mint sauce. Yummy
Q