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Beijing Lamb serves four<br />
Ingredients:<br />
1tbsp vegetable oil<br />
450g diced lamb shoulder<br />
1 onion chopped<br />
1 red pepper chopped<br />
1 yellow pepper chopped<br />
1 thumb sized piece<br />
ginger peeled & finely<br />
grated<br />
900ml beef stock<br />
2 star anise<br />
50g brown sugar<br />
3tbsp soy sauce<br />
3tbsp rice wine<br />
2tbsp hoisin sauce<br />
2tbsp peanut butter<br />
Method:<br />
1. heat the oil in a large<br />
saucepan then add the<br />
lamb and brown all over.<br />
Add the onion, peppers<br />
and ginger to the pan and<br />
fry until softened<br />
2. add all the other<br />
ingredients to the pan and<br />
bring to a simmer then<br />
cover with a lid, turn the<br />
heat down low and<br />
simmer for 1 and a half to 2<br />
hours until the meat is very<br />
tender. Serve with slices of<br />
ciabatta bread or steamed<br />
rice<br />
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