1 Tbsp soy sauce
1 Tbsp Chinese rice wine
1/2 tsp salt
1/8 tsp white pepper
1 lb boneless lean lamb shoulder, cut into bite-size pieces
1 cup amber beer
1/2 cup water
3 Tbsp light soy sauce
2 Tbsp dark soy sauce
1 tsp sugar
1 tsp sesame oil
3 Tbsp vegetable oil
5 cloves garlic, peeled
1 fresh mint sprig
1 cardamom pods, crushed
1 small Daikon radish, peeled and cut into 1-inch pieces
4 slices fresh ginger root
1 fresh red chilli, halved
2 Tbsp cornstarch, dissolved in 3 tablespoons water
1. Combine marinade ingredients (soy, rice wine, salt, and white pepper) in a bowl. Add lamb and stir to coat well. Set aside for 20 minutes. Combine sauce ingredients (beer, water, soy sauce, sugar, sesame oil) in another bowl and set aside.
2. Heat wok over high heat until hot. Add 2 tablespoons oil and swirl to coat sides. Add garlic and lamb; stir-fry for 2-3 minutes or until well browned. Remove and set aside.
3. Heat clay pot over medium heat until hot. Swirl in remaining oil to coat sides. Add lamb, remaining ingredients and sauce except cornstarch solution; bring to a boil. Cover, reduce heat and simmer for 1 hour or until lamb is fork tender (add 1/4 cup of water at a time if it dries out.) Discard cardamom half way through cooking.
4. Add cornstarch solution and stir until sauce thickens.
Note: Can be put into a casserole dish and into the oven.