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Red Cooked Lamb with Sweet Potatoes
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    Red Cooked Lamb with Sweet Potatoes

  • 1 teaspoon safflower or corn oil
  • 8 green onions, cut into 1-inch sections
  • 8 cloves garlic, minced
  • 8 thin slices fresh ginger
  • 2 3-inch cinnamon sticks
  • 1 1/2 teaspoons hot chile paste
  • 1 teaspoon aniseed (or fennel)
  • 2 1/2 pounds lamb meat, cut into 1-inch cubes
  • 1/2 cup soy sauce
  • 3 tablespoons Chinese rice wine or sake
  • 1 tablespoon sugar
  • 5 cups water
  • 4 sweet potatoes, cut into 1-inch cubes
  • 1/2 pound fresh spinach, rinsed and drained
  • Heat a large heavy pot over high heat. Add oil and heat until hot. Add green onions, garlic, ginger, cinnamon sticks, chile paste and aniseed; stir-fry until fragrant, about 15 seconds. Add lamb and brown. Add soy sauce, rice wine, sugar and water. Bring to boil. Reduce heat and simmer about 1 hour. Add sweet potatoes and continue to cook until they are tender, about 20 minutes. Discard the ginger slices and cinnamon sticks. Lightly mix in spinach; cover and cook until spinach has wilted, about 1 1/2 minutes.
    Serves 8
    265 calories per serving, 28 grams protein, 7 grams fat

    From: Eating Well" magazine, February 1996
    Posted By: Karen Haigh
    Post Date: 5/4/98

    *BACK TO LAMB*







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