Braised lamb with ginger & black bean sauce

Ingredients (serves 6)
* 1.2kg diced lamb shoulder
* 3 tsp five-spice powder
* 2 1/2 tbs sunflower oil
* 5cm piece ginger, thinly sliced
* 2 large garlic cloves, thinly sliced
* 200g fresh shiitake mushrooms, thickly sliced
* 1/2 cup (125ml) Chinese rice wine (shaohsing) (see note) or dry sherry
* 1/4 cup black bean sauce (see note)
* 1 tsp cornflour
* 1/2 cup roughly chopped coriander
* Steamed white rice and steamed baby bok choy (see note), to serve


Method
1. Place lamb and five-spice in a bowl and mix well. Heat 1 tablespoon oil in a large, deep frypan over high heat. Cook half the lamb for 1-2 minutes until browned, then transfer to a plate. Repeat with another tablespoon of oil and remaining lamb. Heat remaining oil in same pan and cook ginger, garlic and mushrooms, stirring, for 1-2 minutes or until mushrooms begin to soften.
2. Return lamb and juices to pan with rice wine and boil for 2 minutes or until reduced by half. Add 1 1/2 cups (375ml) boiling water and black bean sauce, then reduce heat to medium-low and simmer for 1 hour or until lamb is tender. Mix cornflour with 2 tbs cold water and add to pan. Cook for a further minute. Season to taste, then stir in half the coriander.
3. Serve the lamb with steamed white rice and baby bok choy, and scatter over the remaining coriander.

Notes & tips
* Available from Asian food shops and selected supermarkets.

Source
delicious. - Page 55
Recipe by Kate Nichols