Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         kilogram      lamb, fat removed and cubed
90        grams         Ginger Kitchen Grated (Approx 6 good tablespoons) Small can water chestnuts, drained and chopped
1         liter         chicken stock
3         Tablespoons   peanut oil 
Seasoning 
4         Teaspoons     sugar
4         thin slices   orange peel
2         tablespoons   sherry
2         tablespoons   black bean sauce or sweet soy sauce 2 tablespoons water
2         teaspoons     corn flour
Garnish: Sliced red chilli

Preparation:

Heat a wok, add the oil and when hot stir fry the lamb cubes until lightly browned, approximately 3 minutes. Add the ginger, water chestnuts and garlic. Stir fry briefly. Pour in the chicken stock and bring to the boil. Add the seasoning. Transfer to an heavy casserole dish. Cover tightly and simmer gently for 1 hour or until meat is tender. Garnish with chilli. Serve with plenty of steamed rice.