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Print this Recipe    Stewed Chinese Lamb

STEWED LAMB WITH ORANGE

2 lb lean lamb or mutton
1 tblsp soy sauce
1 tblsp sherry
1 tsp ground ginger
2 tblsp finely grated orange rind
1 tsp salt
1 litre stock or water
1 tblsp 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.

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