3 lb. leg or shoulder of lamb
1 teaspoon salt
1 tablespoon sherry
2 cloves garlic, crushed
1 oz. fresh ginger, shredded or 1 tsp ground ginger
1/3 cup oil
1 quart stock
1 tablespoon cornstarch
Wipe the meat and rub salt into the skin. Put in a pan with cold water
to cover, bring to the boil, remove the scum, cover and simmer for 20
minutes. Drain off the liquid. Mix the soy sauce and the sherry with the
garlic and ginger and rub into the lamb, leave for 10 minutes.
Heat the oil and fry the lamb for about 15 minutes, turning it to brown
all over. Add the stock, bring to the boil and simmer for 2 1/2 hours.
Mix the cornstarch to a smooth paste with a little cold water. Lift the
lamb on to a hot dish; keep hot. Add cornstarch mixture to the liquid in
the pan and bring to the boil, stirring, until slightly thickened. Pour
over the lamb.