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Braised Lamb Casserole

1 3/8 kg Boneless lamb
4 Spring onions
20 g Ginger; sliced fine
80 ml Rice wine
60 ml Light soya sauce
40 ml Dark soya sauce
4 Star anise
60 g Sugar
10 g Peppercorns
10 Cm cinnamon
60 ml Hoisin sauce; (Chinese barbecue sauce)
Salt to taste
350 ml Chicken stock
900 ml Water

CUT the meat into five cm cubes cook in enough water for 10 minutes and drain.

In a large pot add the parboiled meat and all the remaining ingredients. Stir well and bring it to a boil. 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.

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