Braised Lamb with Chinese Angelica and Mushrooms

Method

1. Cut lamb into 2cm cubes and blanch in boiling water for 2 minutes.
2. Soak angelica root in warm water for 30 minutes, then slice.
3. In a wok, sauté garlic and ginger until fragrant, add lamb and brown.
4. Add mushrooms, soy sauce, oyster sauce, rice wine, and broth. Simmer 1.5 hours.
5. Adjust seasoning and serve with steamed rice.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.