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Lamb Casserole Chinese-Style

Source of Recipe

recipecircus/filus


Recipe Introduction

Tammy Wong, owner of Rainbow Chinese Restaurant & Bar in Minneapolis, recommends serving this hearty dish with jasmine-flavored rice, or just dipping into it with baguette slices. Dried orange or tangerine peels are available at Asian markets, or can be made by air-drying peels for 24 to 48 hours. "Peels are best when they turn brown," said Wong. "The longer they age, the better they get."

List of Ingredients






• 1 1/2 lb. lamb stew meat
• 1 lb. lamb shoulder bone
• 1 tbsp. vegetable oil
• 1 large clove garlic, peeled and split
• 15 to 20 shallots, peeled
• 5 slices fresh ginger
• 2 silver-dollar size pieces dried tangerine or orange peel
• 1 c. Burgundy or other red wine
• 2 tbsp. soy sauce
• 1 bunch (10 to 12) green-topped carrots, peeled and
cut to 2-in. pieces (discard greens)
• 1 large leek, cut to 1-in. pieces




Recipe

Cut stew meat into bite-sized pieces and shoulder bone into 3 pieces. In a large pot over high heat, add enough cold water to cover meat and bone. Bring to a boil and boil for about 5 minutes. Carefully drain boiling water and rinse meat and bone with cold water. Drain and reserve.

Preheat oven to 350 degrees. In a large stove-and oven-ready pot or casserole, heat vegetable oil over medium heat. Add garlic, shallots, ginger, tangerine
peel, meat and bone and saute. Add wine and soy sauce, and stir until mixture bubbles.

Remove pot from stove top, cover and bake 1 hour. Stir in carrots and leeks, cover and cook 1 additional hour. Serve hot.

One serving equals: Calories 355...Carbohydrates 25 g...Protein 33 g...Fat 13 g (saturated fat 4).... Cholesterol 94 mg...Sodium 660 mg...Calcium 140 mg... fiber 7 g ++++ Exchanges per serving: 2 vegetable, 1 bread/ starch, 4 lean-fat meat