Lamb Cold Cuts

With the cubes just barely covered with the broth, simmer over a moderate heat for 1 1/2 hrs all ingredients except the 4tbs water and gelatin.

Disolve the gelatin into the 4 tbs cold water for 5 minutes. Remove cubes from broth and set aside. Now incorporate the gelatin solution in with the broth .

Now bring it to a boil. Remove from heat and re-introduce the lamb cubes.

In a 7.5 X 12.5 cm pan (or small bread mold) pour in the mixture and allow to sit at room temperature for 20 minutes and then refrigerate for 4 hours.

Slice thinly and serve as cold cuts for your next family get together.

The lamb can be substituted by : chicken, turkey or firm fish. When re-introduced into the mix these can be "torn" or lightly shredded. Add some hot peppers or sliced olives for some added zing.

1 lb cubed lean lamb
4 cloves garlic
salt & pepper to taste
1 tbs soya sauce
4tbs rice wine
anis or selected herbs
1 tbs clear gelatin
4 tbs cold water
homemade broth

This recipe has long been a favourite with the northern Chinese provinces. It enables the care provider with a means of stretching the available resources when it comes time to feed many.

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