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Braised Lamb Silk Road Style


Braised Lamb Silk Road Style
1½ pounds boneless lamb, cubed
1 Tablespoon cornstarch
½ teaspoon ground cloves
½ teaspoon ground cardamon
½ teaspoon coarse salt
¼ teaspoon ground white pepper
1 large lettuce or cabbage leaf
10 dried apricots, each cut in four
¼ cup pecan halves
1 Tablespoon pomegranate molasses
3 Tablespoons Chinese rice wine
2 cups hot cooked rice

1. Mix lamb with cornstarch, then toss it well with the cloves, cardamon, salt, and pepper and let rest for fifteen minutes.
2. Put leftover spices at bottom of heavy pot, then add the lamb pieces.
3. Now add the apricots, nuts, pomegranate molasses, and the rice wine in that order, and bring this and one cup of water to the boil, reduce heat quickly, and simmer for one and a half hours, then set aside for another half an hour. Reheat to serve with or next to the cooked hot rice.

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