Lamb with Ginger and Spring Onions

Place the lamb in cold water together with the soup vegetables and cook until tender, 1 – 1 1/2 hours. Let cool in lamb stock and then cut into bite-sized cubes. Strain lamb stock and set aside about 250 ml of it. Roll the lamb cubes in cornstarch. In a wok or deep skillet, heat the peanut oil. Briefly fry the freshly chopped ginger in it. Add lamb and fry very briefly. Pour in the lamb stock and reduce to a simmer until the sauce is nice and creamy. Season with soy sauce, rice vinegar and salt. Finely chop the spring onions as well as the coriander greens and mix both together. Arrange lamb on plates or in bowls and drizzle each with a few drops of sesame oil. Sprinkle with the spring onion-coriander mixture and serve.

Preparation Tip:

For this recipe you can also use leftovers of already cooked lamb.

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