by jaffar

Szechuan pepper, also known as ‘fagara’ or anise pepper, is used in a wide range of dishes from eastern China. These aromatic peppercorns are the dried berries of an oriental shrub, and they can be bought from large supermarkets as well as Chinese stores. In China, the peppercorns are roasted until crisp, ground, and mixed with a little salt for a table condiment. In this dish, Szechuan pepper adds a sharp, tangy flavour to the lamb, while the dried red chillies make it quite hot and spicy. The lamb is first chilled in a freezer, making it easier to slice.

Ingredients
12 oz (350 g) lean lamb leg steak
1 tablespoon Szechuan peppercorns
1 or 2 dried red chillies
2 medium red peppers
6 spring onions
2 teaspoons cornflour
2 tablespoons shoyu or low-sodium soy sauce
2 tablespoons dry sherry
2 tablespoons dark soft brown sugar
2 tablespoons groundnut oil
Salt and freshly ground black pepper

Method:
Wrap the lamb in foil and place it in the freezer for at least 30 minutes. Unwrap the lamb and slice it by cutting across the grain into very thin slivers. Dry-fry the peppercorns for 2 – 3 minutes until their fragrance is released, then crush in a mortar and pestle with the dried red chillies. Put the lamb, peppercorns and chillies in a bowl and stir well to mix. Cover and set aside. Halve and de-seed the peppers, then slice them lengthways into thin strips. Trim the spring onions and slice them on the diagonal into 1 1/2 in (40 mm) lengths. Put the cornflour in a measuring jug and add the shoyu or soy sauce, sherry and sugar, and stir well to mix into a smooth paste.

Heat half the oil in a wok or frying pan. Add the red peppers and spring onions and stir-fry over a gentle heat for 3 – 4 minutes until softened. Remove with a slotted spoon and set aside on kitchen paper. Heat the remaining oil in the pan, add the lamb in batches and stir-fry over a moderate to high heat for 3-4 minutes until crispy and tender. Remove the lamb with a slotted spoon and set aside with the red peppers and spring onions. Stirring all the time, pour boiling water gradually into the cornflour mixture up to the 1/2 pint (285ml) mark.

Mix thoroughly to ensure that the cornflour is evenly distributed, then pour the liquid into the pan and stir to scrape up all the sediment. Bring gently to the boil, stirring constantly, then simmer until thickened and return the lamb and vegetables to the pan. Stir to coat in the sauce, season to taste and serve immediately. For more Details http://www.indomunch.com

Representing Szechuan Pepper Lamb in the website http://www.indomunch.com

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by jaffar

Ingredients:

* Dried mushrooms 4 nos.
* French beans 100 gms.
* Onion 1 no.
* Capsicum 1 no.
* Cooked chicken slices 500 gms.
* Carrots 100 gms.
* Chicken stock ¼ liter.
* Sugar ½ tsp.
* Soya sauce ¼ cup.
* Crushed garlic flakes 4 nos.
* Cornflour 1½ tsp.
* Dry sherry 2 tbsps.
* Oil 2 tbsps.
* Salt & Pepper As required

Instructions:
Place the soya sauce in a pan with crushed cloves of garlic. Bring to a boil and then simmer for 2 mins and keep this garlic sauce aside. Soak the mushrooms in warm water for 20 mins, drain, rinse, discard the stalks and cut the mushrooms into slices.

Cut the onions, french beans, capsicum, carrots, mushrooms and drop them in boiling water and cook for 5 mins, then drain. Heat oil in a pan and add the chicken and vegetables and cook for 3-4 minutes. Add the stock, sugar, garlic sauce, salt and pepper and bring to a boil, stirring all the while.

Keep on low heat for a few mins, mix cornflour with sherry and add to the sauce mixture. Bring to a boil and stir till sauce thickens and serve hot. Steaming heats the vegetable and softens its texture. It’s gentler than boiling and allows the vegetable to maintain its colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid.

There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked. For more details http://www.indomunch.com

Representing Sliced Chicken Recipe in the website http://www.indomunch.com

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