2 lb lean lamb or mutton
1 tblsp soy sauce
1 tblsp sherry
1 tsp ground ginger
2 tblsp finely grated orange rind
1 tsp salt
1 litre stock or water
1 tblsp cornstarch
Wipe the meat, then cut into 1/2 inch cubes.
Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well.
Put the lamb into a pan with the flavourings and water.
Bring to the boil, remove the scum, cover and simmer for 2 hours.
Mix the cornstarch to a smooth paste with a little cold water and add to the pan.
Bring back to the boil, stirring until slightly thickened.