Five Spice Lamb Food

TWICE-COOKED FIVE-SPICE LAMB WITH RED CHILES

Steps:

• Bring large pot of water to boil. Add lamb; reduce heat to medium and boil gently 15 minutes. Drain. Set aside.
• Combine sugar and 6 tablespoons water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes, depending on pan. Remove from heat; add 3 cups water, soy sauce, and black vinegar to caramel; stir over medium heat to dissolve any caramel bits. Transfer caramel mixture to very large wide pot. Add remaining 3 cups water, ginger, star anise, garlic, chiles, and five-spice powder, then lamb shanks. Bring to boil (liquid will not cover shanks completely). Reduce heat to medium-low, cover tightly, and simmer until lamb is very tender, turning occasionally, about 3 hours.
• Transfer lamb to work surface. Skim any fat from sauce and discard; season sauce with salt and pepper. Remove meat from bones in bite-size pieces; discard bones. Return meat to sauce in pot. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
• Bring lamb and sauce to simmer; transfer to large serving bowl. Sprinkle green onions over and serve.

FIVE-SPICE POWDER

Steps:

• Combine all ingredients in blender or coffee grinder.
• Blend until finely ground.
• Store in airtight container.
• Keeps up to 2 months.
• Note: You could"roast" the whole spices a bit for a more intense flavor in a dry frying pan-- Watch closely to prevent spices from burning.

FIVE SPICE LAMB SHANK WITH TAMARIND AND GINGER

Steps:

• In a small heated fry pan, dry-fry chili, cinnamon, five spice and star anise, stirring, until fragrant.
• Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic and water in a medium jug.
• Place lamb in a baking dish and pour spice mixture over, cover dish with foil. You will bake lamb the entire time covered, just opening to turn lamb occasionally.
• Bake in oven 1 1/4 - 1 1/2 hours at 100°C, then turn up oven to 150°C and bake for a further 1 - 1 1/4hour, finally turn oven up to 180°C and bake for 30 minutes to 1 hour until lamb is falling off the bone.
• Boil or steam bok choy and gai larn separately until tender and drain.
• When lamb is done remove and wrap in foil to keep warm. Strain liquid into a saucepan and bring to boil over a medium heat. Add a little water to cornflour and add to sauce, stir until mixture thickens.
• I stated in ingredients 1 tablespoon, extra, of brown sugar, I have made this several times and sometimes I find it is fine as is and other times I find I need to add the extra sugar, so just taste test to see if you need this.
• This is a great recipe because once you have made the spice mixture to pour over lamb, that is just about it, you can just leave it to cook, with the only thing to remember, to turn the oven up at required times. The lamb comes out perfect every time so juicy and tender.
• To serve: Place a mound of steamed vegetables on plate, place lamb shank on top and drizzle sauce over.
• As I stated earlier to up carbs just serve with some steamed basmati rice.

BAKED FIVE SPICE LAMB CUTLETS

Steps:

• Preheat oven to 180 degrees Celsius (350 Fahrenheit) for conventional oven, or 160 degrees Celsius (320 Fahrenheit) for convection or fan-forced ovens. Line a baking tray with baking paper.
• Combine breadcrumbs, sesame seeds, five spice and chives in a large, shallow bowl. Season with salt and pepper.
• Whisk egg in a bowl.
• Dip lamb in egg, then breadcrumb mixture. Place on prepared tray. Spray cutlets lightly with oil.
• Bake for 30 minutes or until browned and cooked through, turning halfway during cooking.

FIVE SPICE LAMB BURGERS WITH PICKLED CUCUMBER RELISH AND FIVE SPICE AIOLI

Steps:

• For the aioli:
• In a small bowl, mix together the mayonnaise, lime juice, and five-spice powder. Refrigerate the aioli until ready to use.
• For the relish:
• In a saute pan over medium-high heat, toast the coriander seeds until fragrant. Drizzle in the vegetable oil, add the red onion and cook, stirring frequently, until translucent. Stir in the chile and white wine vinegar, and then sprinkle over the sugar, stirring until it dissolves.
• Add the cucumber to the pan, and cook for 5 to 7 minutes over medium heat, and reduce slightly, achieving a light glaze consistency. Season the relish with salt, and let the mixture cool.
• Just before serving the relish, stir in the mint, and season with salt, to taste.
• For the burgers:
• Put the ground lamb, shallot, fresh ginger, garlic, egg yolk, and five-spice powder in a bowl, and mix well. Season the mixture with salt, and black pepper. Divide and shape the lamb mixture into 4 (8-ounce) burger patties. Place the patties in the refrigerator for 1 hour, to allow the flavors to infuse.
• Preheat a grill to medium-high and lightly oil the grate. Grill the lamb patties until they are seared on both sides, and cooked through. Remove the patties from the grill, and set aside. Place the buns on the grill, cut-side down, and toast until golden.
• Put the lamb patties on the toasted buns, slathered with the Five-Spice Aioli, Pickled Cucumber Relish, and sliced tomato.

FIVE-SPICE LAMB

Steps:

• 1. Cut the lamb into strips about 1.5 inches long, across the grain. Place in a bowl, add five-spice powder and .25 tsp salt, mix well and leave to marinate, covered, in a cool place for at least an hour and as long as 24 hours. 2. Heat half the oil in wok, swirling around until very hot (just begins to smoke a very little). Add lamb, stir-fry briskly for 3-4 minutes until almost cooked. Remove from pan with wok strainer and put in a heat proof bowl. 3. Add remaining oil to wok and when hot, add bell peppers and scallion. Stir-fry 2-3 minutes, then add beans, stir for about a minute. 4. Add soy sauce and sherry to wok and when hot, replace the lamb and any juices. Stir-fry 1-2 minutes until lamb is really hot again and thoroughly coated in sauce. Season to taste. 5. Serve with noodles, garnish with peppers and cilantro.

BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER

Steps:

• Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
• Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

HONEY AND FIVE SPICED LAMB WITH STIR FRY VEGETABLES

Steps:

• Combine five-spice, sauce, honey, vinegar and garlic in a bowl.
• Combine lamb with 1-11/2 tablespoons of the five-spice mixture in a bowl.
• Heat oil in a wok; stir-fry lamb in batches, until browned. Remove and set to one side.
• Add onion, ginger and chili and stir-fry until onion softens, return lamb with remaining five-spice mixture.
• Add broccoli stir-fry 3 Min's, add snow peas and sprouts and stir-fry until veg are just tender. Stir in coriander.
• Note: Cooking time will be longer if not using a wok.

LAMB SHANKS IN FIVE SPICE, TAMARIND & GINGER

Steps:

• Preheat oven to moderate.
• Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
• Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
• Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
• Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
• Remove lamb from the dish and keep warm while you skim any excess fat.
• Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
• If you are not on a diet serve with rice or mash potato.
• This could also be made in a large dutch oven on top of the stove.