Spiced Lamb
1 4 lb lamb leg or shoulder 1 1/2 teaspoons salt
Wipe the meat and rub the salt into the skin. Place in a saucepan. Cover with water. Bring to a rapid boil. Reduce heat to a low simmer. Skim any froth that rises to the surface. Simmer the lamb, covered, for 20 minutes. Drain and set aside.
1 1/2 tablespoons soya sauce 1 1/2 tablespoons sherry 3 cloves garlic 1 1/2 ounces green ginger or 1 teaspoon ground ginger
Mix the soya sauce and sherry together in a small bowl. Crush the garlic and shred the ginger into the bowl. Blend together and rub into the lamb. Let stand for 10 minutes.
5 tablespoons peanut oil 6 cups beef bouillon
Heat the oil in a Dutch oven. Add the lamb and brown on all sides for 15 minutes. Pour on the beef bouillon. Bring to a rapid boil. Reduce heat to a simmer, cover and cook for 2 1/2 hours.
1 1/2 teaspoons cornstarch 1 1/2 tablespoons cold water watercress leaves
Mix the cornstarch and water to a smooth paste in a small bowl. Lift the lamb onto a heated serving platter. Cover loosely and keep warm. Add the cornstarch mixture to the liquid in the pan. Bring to a boil, stirring constantly, until thickened. Pour the sauce over the lamb. Garnish with watercress.
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