Lamb and Onion Stew Recipe

9oz./250g lamb, cut into chunks

1 tbsp.chopped scallion

1-2 slices ginger root, peeled

2 garlic cloves

3 leeks

2 fennels

1 onion, peeled, cut crosswise into thin strips

2 tbsps.vegetable oil

8 cups water

1 tbsp.light soy sauce

Proper quantity of salt to taste

1 tbsp.chicken essence

1 tbsp.Shao-Hsing rice wine, or dry sherry

1. In a wok, bring 4-5 cups water to a boil, blanch the lamb briefly, about 1 minute, skim the foams (P1), then drain well in a colander and transfer to a bowl for later use.

P1

2. Pour off all the water from the wok, add 2 tbsps.vegetable oil and swirl to coat the surface, when the oil is hot, saute the ginger and garlic cloves until aromatic, about 30 seconds.

3. Put the lamb back into the wok, stir fry over medium heat for 1-2 minutes (P2).

P2

4. Add in 1-2 cups water, 3 leeks, 2 fennels, and onion strips, stir in 1 tbsp.light soy sauce and 1 tbsp.Shao-Hsing rice wine, stir to mix everything together, then simmer over low heat for about 2 hours until the liquid thickens, stirring occasionally (P3).

 
P3

5. At the last minute of cooking, add 1 tbsp.chicken essence and 1tbsp.chopped scallion, salt as you would, mix well. Ladle into warmed bowl and serve hot (P4).

 
P4