Twice Cooked Five Spice Lamb With Red Chiles Food

CRISPY LAMB WITH CUMIN, SCALLIONS AND RED CHILES

Steps:

• In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.
• Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
• Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chiles and stir-fry a few seconds until cumin seeds start to pop. Press chiles against sides of wok to char their skins.
• Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

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.

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.

TWICE-COOKED LAMB

Steps:

• Place ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk and about 1/2 cup water. Bring to a boil, then adjust heat so mixture simmers. Cook, turning or stirring meat occasionally until just about tender, adding more water if mixture dries out, about 30 to 45 minutes.
• When meat is tender, remove it. If any liquid remains in pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits stuck to bottom, until mixture is just about dry. Remove cardamom pods, cloves, cinnamon stick and bay leaves.
• Add butter or oil and the garlic to pan over medium heat and when it's hot, brown meat in it. Remove meat to a warm platter. Add about 1/2 cup water to pan. Once again cook liquid over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to bottom, until liquid is reduced by about half. Pour over meat, garnish with cilantro and serve.