4 garlic cloves

3 slices greasy ginger chopped

1 tsp 5 spices

6 tbl sponges light soya sauce

3 tablespoon sherry

6 spring onions

600 ml beef stock

500 gr soft brown sugar

1 red pepper cored, seeded and sliced

1 green pepper sliced

Place the lamb in a soucepan, sprinkle over the garlic and finder and mix well

Add 5 spice powder, soya sauce and sherry

Cut each spring onion I three pieces and add to the lamb

Pour over stock and steer in the brown sugar

Bring. To the blink, and simmer for 90 min

Remove the lid, increase the heat until the liquid has become a thick sauce

Spoon the meat to a warm serving dish