Five-Spiced Lamb in just five hot steps
Five-spice lamb. A favourite with friends: spices can also be substituted with your own alternatives
An aromatic dish, popular in China and an all-time favourite of mine, this lamb delight is ideally served at an informal supper party…and was enjoyed by five of my friends this weekend! (The number five seems to be becoming a theme here!)
Ingredients
30 – 45 ml / 2 – 3 tbsp oil 1.5 kg / 3 – 3 ½ lb leg of lamb, boned and diced
1 onion, chopped
10ml/ 2tsp grated fresh root ginger
1 garlic clove, crushed
5ml/1 tsp five-spice powder
30ml/2tbsp hoi-sin sauce
15 ml / 1 tbsp soy sauce
300 ml / ½ pint / 1 ¼ cups passata
250 ml 8fl oz/1 cup lamb stock
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
30ml / 2tbsp chopped fresh coriander
15ml / 1 tbsp sesame seeds, toasted
salt and ground black pepper
Method
1) Preheat your oven to 160ᵒC / 325ᵒF / Gas 3. In a large flameproof casserole, heat 30ml / 2 tbsp of the oil. Then brown the diced lamb in batches over quite a high heat. Remove to a plate and set aside.
2) Add the chopped onion, ginger and garlic to the casserole, adding a little more oil if required and cook for 5 minutes or until softened
3) Return the lamb to the casserole, stirring in the five-spice powder, hoi-sin sauce, passata and stock. Season to taste with salt and pepper. Bring to the boil and cover with a tight-fitting lid and cook in the oven for approximately 1 ¼ hours
4) Remove the casserole from the oven and stir in the peppers. The cover and return to the oven for a further 15 minutes or until the lamb is very tender
5) Sprinkle with chopped the fresh coriander and toasted sesame seeds. Serve hot.
Tip: Accompany the casserole with rice and steamed vegetables if you wish. A personal favourite of mine is jasmine rice, a Thai fragrant rice, if you go for nutty aromas
This recipe typically serves 4. Enjoy!
© The Culture Cave 2011. All rights reserved
Similar Posts
