Seven Flavor Slow-cooked Lamb

Total Time: 12 hrs Preparation Time: 10 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs boneless lamb loin or 3 lbs lamb butt, trimmed
• 1 cup yellow onion, chopped
• 1/3 cup chinese rice or 1/3 cup dry
• 2 tablespoons regular soy sauce
• 2 teaspoons dark soy sauce
• 6 bay leaves
• 1 1/2 teaspoons turmeric powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon chinese five spice powder
• 3 tablespoons oil
• 3 cups water
• 1/4 cup chinese rice or 1/4 cup dry
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons water

Recipe

• 1 in a ziplock bag, combine onions, 1/3 cup rice , soy sauces, bay leaves, tumeric, pepper, and 5-spice. mix well and add lamb, turning to coat. marinate in refrigerator over-night, turning once.
• 2 remove the lamb from the marinade. set marinade aside.
• 3 pat the lamb dry with paper towels. heat a wok over high heat until hot. add the oil and swirl to coat the sides. place the meat fat side down in the wok and cook, turning as necessary until brown on both sides, about 2 minutes per side then remove from wok.
• 4 discard pan drippings. add the reserved marinade and water to the wok. bring to a boil then adjust the heat so the liquid is simmering. return lamb then cover the wok and simmer until meat is very tender, about 2 hours.
• 5 lift the lamb a carving board, reserving liquid in wok, and let it rest for 5-10 minutes then cut into slices about 1/4" thick.
• 6 heat reserved liquid on high. while stirring, add remaining 1/4 cup rice and dissolved cornstarch. cook for about 1 minute until sauce thickens.
• 7 serving suggestions: boil chinese egg noodles. top noodles with blanched mung bean sprouts, julienned carrots, julienned cucumbers, and a slice of lamb with gravy. also good with some jasmine/white rice.