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Braised soy, ginger and cumin leg of lamb
Fruit and vegetables
4 dried whole
chillies
or 1–2 tbsp dried red
chilli
flakes
10
garlic
cloves, peeled and left whole
large thumb-sized piece fresh root
ginger
, peeled and thinly sliced
10 small
shallots
, peeled and left whole
4
spring onions
, trimmed and cut into thirds
4 large
potatoes
, peeled and quartered
2
carrots
, peeled and cut into chunks
large bunch
fresh coriander
, roughly chopped
2
spring onions
, trimmed and thinly sliced
Tins, packets and jars
2 tbsp
oyster sauce
4 tbsp
hoisin sauce
Cooking ingredients
3 tbsp
vegetable oil
3
star anise
1
cinnamon
stick
2 tbsp
cumin
seeds, toasted and crushed
1.5 litres/2½ pints salt-free beef or
chicken stock
150ml/5fl oz light
soy sauce
150ml/5fl oz dark
soy sauce
50g/1¾oz rock sugar or 3 tbsp soft light
brown sugar
1 tbsp
sesame seeds
, toasted
1 tbsp
sesame oil
Meat, fish and poultry
2kg/4lb 8oz
leg of lamb
Other
4 tbsp chu hou sauce
crusty
bread rolls
(about 2 rolls per person)
Back to recipe
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