Method:
Place the meat in a bowl. Mix the soy and ginger and pour over, with the star anise. Cover and leave in the refrigerator overnight. Fish out and discard half the star anise; leave the rest.

Heat the oil in a heavy casserole and brown the meat in 2 batches. Sprinkle the flour over the meat and stir well, cooking for a couple of minutes.

Add the onions, garlic, peppers, hot stock, dates and remaining marinade. Season well, bring to the boil, then cover and place in a preheated oven (150oC / 300oF / Gas 2) for 1 3/4 - 2 hours. Stir in 2 tbsp coriander and check seasoning. Serve from the casserole, garnished with spring onions, the remaining coriander and with hot noodles.

Oriental Lamb and Date Casserole

Ingredients:
1.5kg / 3 lb 5 oz shoulder of lamb, trimmed, cubed
100 ml / 31/2 fl oz light soy sauce
2 tbsp freshly grated root ginger
10 whole star anise
3 tbsp sunflower oil
2 level tbsp plain flour
1 onion, peeled, chopped
2 red peppers, deseeded, slivered
600 ml / 1 pint lamb stock, hot
200g / 7 oz dried stoned dates
3 tbsp freshly chopped coriander
2 spring onions, chopped
Chinese egg noodles