July 23, 2016


Oil - 2 tbsp
Leg of lamb  - 1.5 kg (boned and cubed)
Onion - 1 (chopped)
Fresh root ginger - 2 tsp
Garlic clove - 1 (crushed)
Chinese five-spice powder - 1 tsp
Hoisin sauce - 2 tbsp
Light soy sauce - 1 tbsp
Passata - 1 1/4 cups
Lamb stock - 1 cup
Red pepper - 1 (seeded and diced)
Yellow pepper - 1 (seeded and diced)
Fresh coriander - 2 tbsp (chopped)
Sesame seeds - 1 tbsp (toasted)
Ground black pepper
Boiled rice, to serve


  • Heat 2 tbsp of oil in a flameproof casserole and brown the lamb in batches over a high heat. Remove and set aside.
  • Add the onion, ginger and garlic to the casserole with a little more oil, if necessary, and cook for about 5 minutes, until softened.
  • Return the lamb to the casserole. Stir in the five-spice powder, hoisin and soy sauce, passata, stock and seasoning. Bring to the boil, cover and cook in a preheated oven at 160 C/325 F/ Gas Mark 3 for 1 1/4 hour. 
  • Remove the casserole from the oven, stir in the peppers, then cover and return to the oven for a further 15 minutes, or until the lamb is cooked and very tender.
  • Sprinkle with the coriander and sesame seeds. Serve hot with rice.

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