Chinese Lamb And Ginger Casserole

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 30 ml vegetable oil
• 1 small onion, skinned and finely chopped
• 2 1/2 cm ginger
• 700 g lamb, cubed (shoulder or sparerib)
• 30 ml dry sherry
• 15 ml soy sauce
• 300 ml ginger ale
• 2 1/2 ml five-spice powder
• salt and pepper
• 50 g gingerroot, sliced
• 1/2 red pepper, cored, seeded and sliced
• 1/2 yellow pepper, cored, seeded and sliced

Recipe

• 1 heat the oil in a flameproof casserole , add the onion and fry gently for 4 minutes until soft but not coloured.
• 2 meanwhile, skin the root ginger and then crush the flesh with a mortar and pestle.
• 3 add the crushed ginger to the casserole with the lamb, increase the heat and fry until meat is browned on all sides.
• 4 stir in the sherry and soy sauce, then the ginger ale, five-spice and seasoning to taste. bring slowly to boiling point, stirring, then lower the heat, cover jand simmer for about 1 hour until the lamb is just tender.
• 5 add the stem ginger and pepper sliced to the asserole and continue cooking for a further 10 minutes. serve hot.