1/4 kg boneless lamb
4 spring onions
20 g ginger, sliced fine
80 ml rice wine
100 ml Soya sauce
4 star anise
60 g sugar
10 g peppercorns
10 cm cinnamon
60 ml hoisin sauce (Chinese bbq sauce)
Salt to taste
350 ml chicken stock
900 ml water

Braised Lamb Casserole

1. Cut the meat into 5 cm cubes. Cook in enough water for 10 minutes and drain.
2. In a large pot add the parboiled meat and all the remaining ingredients. Stir well and bring it to a boil.
3. Skim off fat from the surface. Cover and simmer for about one-and-a-half hours. Again skim off fat, if any, and serve hot.
   Serves 4