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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.
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| 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. |