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Shredded Lamb with Salted Chillies

April 22nd, 2009. Posted by luane

A recipe straight from the Spice Temple menu, also featuring in our March 2009 newsletter.

Shredded Lamb with Salted Chilli at Spice Temple

Shredded Lamb with Salted Chilli at Spice Temple

SHREDDED LAMB WITH SALTED CHILLIES
Serves 4 as part of a shared banquet.

Master Stock:
650ml Chinese cooking wine (Shaoxing)
225g rock sugar
315ml light soy sauce
3 litres water
50g ginger, chopped
15g garlic, sliced
15g green shallots, chopped

Bring all ingredients to the boil.

Lamb:
Trim the lamb shoulder of excess fat and place into the boiling master stock.  Braise the lamb until it is very tender, remove the pot from the heat and allow the lamb to cool in the stock.  Remove the lamb when cool and shred roughly with your fingers.

Shredded Lamb with Salted Chillies:
10g salted red chillies
30ml peanut oil
5ml sesame oil
30ml chicken stock
10ml light soy sauce
5g white sugar
5ml rice wine vinegar
3 green shallots, sliced into rounds

Place 100g of shredded lamb onto a plate and mix all other ingredients together.  Pour this mixture over the lamb and serve.

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This entry was posted on Wednesday, April 22nd, 2009 at 12:45 pm and is filed under Recipes, Spice Temple. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

2 Responses to Shredded Lamb with Salted Chillies

  1. Pat Nourse says:
    May 15, 2009 at 4:23 pm

    So where’s the salted red chilli recipe, fellas?

    • luane says:
      May 15, 2009 at 4:52 pm

      Hi Pat,

      Salted chilli recipe for you below:

      SALTED RED CHILLIES
      2kg washed long red chillies
      250g sea salt

      Chop the chillies roughly and mix with the salt. Blend the chillies and salt roughly in a food processor and place into a sterilized jar. Leave out at room temperature for 3 days then keep refrigerated.