Braised Lamb Casserole

• 3 lb. boneless lamb
• 4 spring onions
• 2/3 oz. ginger, finely sliced
• 1/8 qt. rice wine
• 1/8 qt. light soy sauce
• 1/8 qt. dark soy sauce
• 4 star anise
• 2-1/8 oz. sugar
• 3/8 oz. peppercorns
• 10 cm. cinnamon(stick form)
• 1/8 qt. hoisin sauce (Chinese barbecue sauce)
• Salt, to taste
• 3/8 qt. chicken stock
• 1 qt. water

1. Cut the meat into 5-cm.
2. cubes.
3. Cook in enough water for 10 minutes and drain.
4. In a large pot add the parboiled meat and all the remaining ingredients.
5. Stir well and bring it to a boil.
6. Skim off fat from the surface.
7. Cover and simmer for about 1-1/2 hours.
8. Again skim off fat, if any, and serve hot.

boneless lamb, spring onions, ginger, rice wine, light soy sauce, soy sauce, anise, sugar, peppercorns, cinnamonstick form, hoisin sauce, salt, chicken stock, water

Taken from www.foodgeeks.com/recipes/4291 (may not work)