Five Spice Lamb
Ingredients
| For 1 | Continued... |
| 1 portion lamb of choice | 1 tspn soy sauce |
| 1 tbspn oil | 100 ml passata |
| 100 gm onion (prepared weight) | 1 stock cube |
| 1 tspn ginger | ½ yellow pepper |
| 1 clove garlic | 2 tspn fresh coriander |
| 1 tspn 5 spice powder | freshly ground black pepper |
| 2 tspn worcestershire sauce | 1 tspn sesame seeds |
Preparation
- Preheat the oven to 160° C.
- Cube the lamb.
- Chop the onion.
- Grate the ginger.
- Grate the garlic.
- Deseed and chop the pepper into small pieces.
- Dry roast the sesame seeds till they are dark brown but not burned.
Cooking
- Heat the oil in an ovenproof casserole and brown the lamb, then remove and reserve.
- In the same casserole, fry the onion, ginger and garlic for 5 min, or until softened.
- Return the lamb to the casserole.
- Stir in the 5 spice powder, worcestershire sauce, soy sauce, passata, stock powder and 250 ml water.
- Season to taste with the black pepper.
- Bring to a boil, cover, and bake in the oven for 1hr 15min.
- Remove the casserole from the oven and stir in the yellow pepper.
- Cover and continue to bake for a further 15min.
Serving
- Serve with rice and garnish with coriander and sesame seeds.
Notes
The final 15min can be done in the oven or on the hob.
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