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Braised Lamb Brisket in Chili BBQ Sauce


Braised Lamb Brisket in Chili BBQ Sauce
2 and 1/2 pounds mutton
2 Tablespoons vegetable oil, divided
2 Tablespoons glutinous rice wine
2 large knobs fresh ginger, diced
5 shallots, each cut in half
6 cloves garlic, peeled and lightly crushed
2 Kaffir lime leaves or one piece lemon grass cut into one-inch pieces
small piece tangerine peel
2 brown cardamon pods
6 bay leaves
2 Tablespoons BBQ sauce
1 Tablespoon broad bean paste
1/4 teaspoon paprika
1 Tablespoon Tabasco sauce
1/2 teaspoon ground white pepper
5 cups chicken broth
1 teaspoon salt
2 Tablespoons crushed Chinese rock sugar
1 teaspoon chicken bouillon powder
1/2 pound water chestnuts, peeled
1 carrot, peeled and cut diagonally into two-inch pieces
2 scallions, each tied in a knot
1 red chili pepper, seeded and sliced on the diagonal
1. Cut the mutton into two-inch by two-inch squares, heat a wok, add one tablespoon of the oil and saute the meat until browned. Then add rice wine and a few tablespoons of water and bring to the boil before draining the meat and drying the pieces with paper towels. Then wipe the wok dry.
2. Heat the dry wok, add the other tablespoon of oil and saute the ginger, shallots, garlic, lime leaves, tangerine peel, cardamon pods, and the bay leaves for two minutes, stirring all the time.
3. Add the sauteed meat, BBQ sauce, broad bean paste, paprika, tabasco, salt, sugar, and chicken bouillon powder, and when hot, transfer to a clay pot, add the broth and braise for an hour. Then add the carrots, water chestnuts, scallions, and the pieces of chili pepper and braise for another half hour to an hour or until the meat is tender. If desired, remove the lime leaves, tangerine peel, cardamon pods, and bay leaves, then garnish with scallion knots and the chili pepper pieces and serve.

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