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Lamb ssam
Fruit and vegetables
6
garlic
cloves, roughly chopped
2 thumb-sized pieces fresh root
ginger
, peeled and roughly chopped
1
onion
, sliced into thick rings
1 green
chilli
(any type, spice level as preferred), roughly chopped
1 thumb-sized piece fresh root
ginger
, peeled and roughly chopped
handful
fresh coriander
2
spring onions
, trimmed and roughly chopped
1 head
Little Gem lettuce
, leaves separated
1 head
butterhead lettuce
, leaves separated
bunch
fresh coriander
, finely chopped
bunch fresh
mint
, finely chopped
spring onion
, thinly sliced
Tins, packets and jars
500ml/18fl oz
chicken stock
(or any stock or water)
1 jar
mint sauce
Cooking ingredients
2 tbsp Chinese
five-spice powder
6 tbsp
oil
2
star anise
1
cinnamon
stick
salt and freshly ground
black pepper
4–6 tbsp soft
brown sugar
1 tbsp
soy sauce
1 tbsp
olive oil
Meat, fish and poultry
1.5–2kg/3lb 5oz–4lb 8oz bone-in
lamb shoulder
, at room temperature
Back to recipe
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