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Lamb Casserole Xinjiang-style


Lamb Casserole Xinjiang-style
1 Tablespoon vegetable oil
2 slices fresh ginger, peeled and minced
1/2 pound lamb or mutton cut into half-inch cubes
1/2 teaspoon salt
1 teaspoon soy or oyster sauce
1 small onion, diced into small cubes
1 red pepper, seeded and diced to match onion pieces
2 tomatoes, peeled and diced
1. Put oil into a casserole, put on a hot burner, and stir-fry ginger and the meat until meat is no longer pink.
2. Add one cup water, the salt and the sauce, and the onion, red pepper, and tomatoes. Bring to just below the boil, reduce the heat and cover the casserole and simmer for three-quarters of an hour. Then serve.

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