Directions

To Cook

1. Boil the lamb for about 5 mins before draining and setting aside.
2. Heat 3 tbsp of oil in a wok and fry the garlic, ginger, leek and chilli until fragrant.
3. Add the lamb and continue to fry before adding the cooking wine and soy sauces.
4. Transfer the lamb in to a stewing pot before pouring in 400 ml of water and adding the cumin, star anise, cinnamon and Sichuan peppercorns.
5. Cover and cook the lamb on a low heat for 90 mins, stirring occasionally.
6. After the 90 mins have passed, remove the cover and reduce the liquid.
7. Add the chicken powder, coriander and salt to taste before transferring to serve.