Braised Lamb with Reddish Cheese

Ingredients :
A
Lamb leg steak
 600 g
Reddish cheese
2 pcs
Dried chillies (sectioned)
5
Onions (cut into triangles)
2
Garlic cloves
8 pips
Fresh ginger
4 slices
Boiled eggs
4
Water
600 ml
B
Light soy sauce
1 tbsp
Shaoxing wine
1 tbsp
Cornstarch
1⁄2 tbsp
C
Cinnamon stick
C 1
Cloves
6
Crushed pepper corn
 1 tsp
Cumin
1 tsp
D
Salt
1⁄2 tsp
Dark soy sauce
1 tsp
Light soy sauce
1 tsp

 

Method:

1. Cut lamb into pieces, blend in marinade B and keep aside for 4 hours.

2. Heat up 3 tbsp oil in the 32 cm Function Series Perfect Cooker at 220 °C for 90 seconds then sauté the dried chillies, onion, garlic, reddish cheese and ginger slices till fragrant.

3. Blend in spices C and lamb, stir fry until fragrant and the meat colour changes. Pour in water , boiled eggs and seasoning D. Bring to boil, then reduce to low heat 120 °C/90 °C and simmer for 40 minutes or until the lamb is tender and the sauce thickens. Remove from heat and ready to serve.