Slow-Cooked Lamb with Water Spinach

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