Chairman Mao's Red-braised Lamb

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 lb lean lamb (the recipe calls for lamb belly but this is a lighter version)
• 1 tablespoon peanut oil
• 2 tablespoons sugar
• 1 tablespoon shaoxing wine or 1 tablespoon sherry wine
• 3/4 inch piece fresh ginger, skin left on and sliced
• 1 star anise
• 2 dried red chilies
• 1 cinnamon stick (or 1 piece of cassia bark)
• light soy sauce, to taste
• salt, to taste
• sugar, to taste
• scallion, to garnish (green parts only)

Recipe

• 1 plunge the lamb into a pan of boiling water and simmer for 3-4 minutes until partially cooked; remove and, when cool enough to handle, cut in bite-sized chunks.
• 2 heat the oil and sugar in a wok over low heat until the sugar melts, then raise the heat and stir until the melted sugar turns a rich caramel brown; add the lamb and splash in the wine.
• 3 add enough water just to cover the lamb, along with the ginger, star anise, chilies and cinnamon stick. bring to a boil, then turn down the heat and simmer for 40-50 minutes.
• 4 toward the end of the cooking time, turn up the heat to reduce the sauce, and season with soy sauce, salt and a little sugar to taste; add the scallion greens just before serving.