Lamb with oyster sauce
it's the oyster sauce what does it!
4,8/5 Oyster sauce - odd stuff, and a strange accompaniment to any bovine meat, but it works astonishingly well with it. Give it a try (but keep the sauce in the fridge once opened) Jerry, aka Chef (talk)
A Szechwan (Szechuan or Sichuan) style lamb dish.
- 2 tablespoons groundnut oil
- 1 clove garlic, crushed
- 1 slice ginger, finely chopped
- 450 g (1 lb) lean lamb, cut into ½" thick medallions and flattened under a large knife
- 250 ml (8 fl oz) chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sugar
- In a wok on a medium heat, fry the garlic and ginger until brown but don't allow it to burn
- Add the lamb pieces and fry until browned, about 3 minutes
- Mix in the stock, sherry, oyster sauce and sugar and bring to the boil
- Cover and simmer for 30 minutes, stirring now and then until the meat is cooked
- Remove the cover and bring to the boil, stirring continuously to reduce and thicken the sauce
- Arrange on a serving dish
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