AROMATIC LAMB SHOULDER WITH MUSHROOMS

Yield: 15 portions

Ingredient Amount

Vegetable oil ¼ Cup

Garlic, smashed 2 cloves

Scallion, smashed 2 ea.

Ginger, smashed ½ inch

Chili pepper, dried, whole 3 whole

Lamb shoulder chops or cubes 5 lb.

Soy sauce, dark 3 Tbsp.

Shao Xing 2 Tbsp.

Ground black pepper 1 tsp.

Sugar 2 Tbsp.

Lamb or Chicken stock 4 Cups

Sachet

Orange skin 2 oz.

Cinnamon 3 stick

Szechwan peppercorns 1 Tbsp.

Star anise 8 ea.

Mushrooms, Button, cut in quarters 1 lb.

Celery, large dice 2 Cups

Cornstarch slurry as needed (1 TBSP. Corn Starch per cup of liquid to thicken)*

Cilantro, roughly chopped ½ Cup

Method

1. Heat oil in wok, add garlic, scallions, ginger, and chilies – stir-fry until aromatic.

2. Add lamb and stir-fry until outside has turned opaque.

3. Add soy sauce, sherry, black pepper, sugar, chicken stock, and sachet. Bring to a boil, lower to a simmer and cook until the lamb is very tender. At this point, remove large pieces of ginger, garlic and scallion before adding mushrooms and celery.

4. Add mushroom and celery. Cook for another five minutes.

5. Thicken with cornstarch slurry to light consistency.

6. Finish with chopped cilantro.

* Cornstarch Slurry should be in ratio of 1:1 of water to starch

MEP For Braised Lamb