Slow-Cooked Lamb with Water Spinach

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Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

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In most parts of Southeast Asia you will see goats rather than sheep. Goat meat needs to be cooked slowly if you want to make it tender and full-flavoured, mingling beautifully with aromatic spices and hot peppers. However, I think most people would rather eat lamb, and here I use lamb shanks on the bone and not too many spices. The sauce has four of those tastes vital to Asian cooking: sweet, sour, hot and salty. If you cannot get water spinach, don’ t use ordinary spinach as a substitute