World Cuisine

  • 875 g (1¾ lb) boneless lean lamb shoulder, cut into bite-sized cubes
  • thumb-sized piece of fresh root ginger, peeled and cut into matchsticks
  • 4 garlic cloves, chopped
  • 1 onion, sliced
  • 1 teaspoon Chinese five-spice powder
  • 1 star anise
  • 1 cinnamon stick
  • 1 teaspoon black peppercorns, crushed
  • 2 cardamom pods, crushed
  • 1 tablespoon tomato purée
  • 6 tablespoons Shaoxing rice wine
  • 3 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 3 tablespoons soft dark brown sugar
  • 500 ml (17 fl oz) water or chicken stock
  • sliced spring onions
  • sliced red chillies

Place all the ingredients in a heavy-based flameproof casserole dish with a tight-fitting lid, pouring over the measurement water or stock at the end. Bring to a simmer on the hob.

Cover the casserole dish and transfer to a preheated oven, 150°C (300°F), Gas Mark 2, for about 3 hours until the lamb is meltingly tender.

Remove the casserole dish from the oven and garnish the lamb with sliced spring onions and red chillies. Serve with egg noodles or rice.

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