Ken Hom Beijing (Peking) Braised Lamb | Chinese Lamb Recipe

Ingredients

• 450g (1lb) boned shoulder of lamb
• 2 spring onions
• 2 slices of fresh ginger
• 1 tbsp groundnut or vegetable oil
• 1 small onion, finely chopped
• For the braising sauce:
• 900ml (1½ pints) chicken stock
• 2 whole star anise
• 50g (2oz) Chinese rock sugar or granulated sugar
• 3 tbsp dark soy sauce
• 3 tbsp Shaoxing rice wine or dry sherry
• 1 piece of Chinese cinnamon bark or cinnamon stick
• 2 tbsp sesame paste or peanut butter
• 2 tbsp hoisin sauce