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