Monday, January 24, 2011

Double Winter Lamb Stew

Double Winter Lamb Stew

1 catty Chinese black skin lamb
8 pcs Dried mushrooms
80g Bamboo shot
2 sprigs Scallion
3 slices Ginger
4 cloves Garlic
1 tbsp Sate paste
3 tbsp Oil


1 tbsp Rice wine
1 tbsp Oyster sauce
1 tbsp Dark soy sauce
1 tsp Sugar
1/2 tsp Salt
2 cups Mushroom soaking liquid


1. Chop the Chinese black skin lamb in pieces
2. Soak the  mushrooms
3. Cut the bamboo shots in triangles
4. Blanch the lamb pieces in boiling water, then remove
5. Heat 3 tbsp oil in a pot
6. Toss in scallions, ginger and garlic
7. Add the sate paste and lamb, toss well
8. Add the mushrooms and bamboo shots
9. Pour in the sauce and bring to boil
10. Simmer for 20-30 minutes until the lamb is tender

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