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Steamed Lamb

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Steamed Lamb

Serves : 6

Ingredients :

11/2 kg leg of lamb
1 teaspoon crushed black peppercorns
5cm fresh root ginger, peeled and finely chopped
125g mixed sweet pickle
75ml soy sauce
150ml rice wine or dry sherry
2 onions, thinly slice
1 teaspoon butter

Method :

Half-fill a saucepan with water and bring to the boil. Add the lamb, cover and boil for 4 minutes over moderately high heat. Remove from the heat and drain. Put the lamb on a chopping board and cut it, including the skin, into cubes. Arrange the cubes, skin side down, on the bottom of a heatproof basin. Sprinkle over the peppercorn and ginger and spoon over the pickle.
Combine the soy sauce and wine or sherry and pour over the meat. Arrange the onions on top. Cover with a circle of greaseproof or waxed paper about 10cm than the rim of the basin and greased with butter. Cut out a circle of foil the same size, pet the two and tie securely around the basin with string. Put the basin in a large saucepan and pour in enough boiling water to come about two-thirds of the way up the sides of the basin. Cover the pan and place over low heat. Steam for 21/2 hours, adding more boiling water if necessary.
When the lamb has finished steaming, lift the basin out of the water and remove he foil and paper circles. Transfer the mixture to a warmed serving dish and serve at once.

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