Directions

To Cook

1. Boil the lamb in a saucepan for about 5 minutes. Drain well and set aside.
2. Heat 3 tbsp of oil in a wok until hot, stir fry the garlic, ginger, leek and chilli until fragrant.
3. Add the lamb and continue to stir fry. Add the cooking wine and soy sauce to the wok.
4. Transfer the lamb to a stewing pot. Pour in 400ml of water and add the cumin, star anise, cinnamon, and Sichuan peppercorns.
5. Cover with a lid and simmer the lamb over low heat for 90 minutes, stirring occasionally.
6. Remove the lid and continue cooking until the sauce has reduced.
7. Toss with coriander andserve.