Peking Lamb With Leeks Recipes

Steps:

• Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
• Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
• Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
• Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.

Steps:

• Place lamb in a large pot and add spices, green onions, soy sauce and sherry.
• Cover with cold water and bring to the boil. Cover and reduce to a simmer.
• Cook for a further 2 hours to cook through.
• Meanwhile trim leeks and cut in half lenghtways and soak in cold waterto remove grit.
• Lift lamb out of pot and drain well. Reserve liquid (160mls) (and a bit more in another cup) and add the rest of the sauce ingredients to the pot.
• Bring to the boil and add the lamb, cover, reduce heat and cook 15 minutes turning to coat in the sauce.
• Slice leeks at an angle. Add to the pot, cover and cook a further 5-10 minutes. If necessary add some more reserved stock.
• Take off heat and rest lamb for 10 minutes. Then slice. finely.
• Arrange on a serving platter with a little reserved sauce.
• Allow everyone to make their own pancakes/wraps.