Ingredients:

• 800g lamb (use lamb belly), chopped
• 4 cloves garlic
• 300g radish, cut into wedges
• 2 tbsp oil
• 8 dried shitake mushrooms, soaked until soft
• 2 ltrs water / fresh chicken stock
• 130g ginger, sliced

Seasoning (A) :

• 3 tbsp light soy sauce1 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 pieces preserved beancurd (nam yee)
• 1 tsp sugar or to taste
• 1 ½ tsp pepper

(B):

• 2 star anise
• 5cm cinnamon stick
• 1 whole nutmeg seed, crushed
• 3 stalks spring onion (use white portion only)
• 1 ½ tbsp minced preserved soya bean paste (tau cheong)
• 3/4 tsp cumin seeds
• 3/4 tsp fennel seeds

Thickening :

• 1 tbsp  potato starch mixed with 2 Tbsp water

Method

1. Blanch lamb pieces in boiling hot water for 5 minutes then drain well.  Marinate lamb with seasoning (A) for several hours or preferably overnight.
2. Heat 2 tablespoons oil in a 8 Qt TIVOLI NEVIO Multi-Purpose Cooker and sauté chopped garlic and ginger until fragrant.  Add ingredients (B).  Fry until aromatic.
3. Add marinated lamb and mushrooms and fry well to combine.  Pour in water or fresh chicken stock. Close the lid and bring to the boil.  Reduce the heat and simmer for 20 minutes.
4. Add radish and continue to simmer for 25 minutes or until meat is tender and gravy is reduced. Add thickening.