Chinese Braised Lamb

Here strips of lamb are cooked in an intensely flavoured sauce until beautifully tender. For a fast finish, serve with rice or 'instant' noodles, which are ready to serve after brief soaking in boiling stock or water.

Serves 1

5 ml/1 tsp clear honey
5 ml/1 tsp dark soy sauce
5 ml/1 tsp smooth peanut butter
10 ml/2 tsp hoisin sauce
A pinch of Chinese five spice powder or ground cinnamon
175 ml/6 fl oz/¾ cup very hot (not boiling) vegetable stock
150 g/5 oz boneless lamb such as leg or fillet
5 spring onions (scallions), trimmed and sliced
75 g/3 oz fresh or frozen sliced mushrooms

1. Put the honey, soy sauce, peanut butter, hoisin sauce and spice powder or cinnamon in the ceramic cooking pot. Add a little of the stock and stir until blended, then stir in the remaining stock.
2. Cut the lamb into strips about 2.5 cm x 1 cm/1 x ½ in. Add to the pot with the spring onions and mushrooms. Stir well, cover with the lid and cook for 2-4 hours on Low or until the lamb is very tender and the vegetables are cooked.
3. Serve with noodles or prawn crackers.

Variations
Strips of turkey escalope, pork fillet or lean rump steak would make an excellent alternative to lamb.

Cook's tips
Hoisin sauce is a thick and sticky brownish-red sauce made from soy beans, garlic, chilli, sugar and vinegar. It adds an authentic flavour to many Chinese-style dishes. Once opened, keep it in the fridge - it will last for several months.
Dark soy sauce is richer and less salty than light, though you could use either for this dish. When a recipe contains soy sauce, always taste before seasoning as it is unlikely to need extra salt.

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