Quote Originally Posted by shinta|hikari View Post
Saute the onion in olive oil until light brown, then add and saute ginger until fragrant. Drop everything else except seasonings in the pot, adding enough stock to just cover the meat. Don't brown the meat. Don't bring it to boil yet. Let the meat simmer for 2 hours or so, until it is extremely tender and almost disintegrating. Then bring it to boil just to sterilize it. Let the sauce reduce until it becomes very thick. Season it with salt, pepper, and honey to taste.
In bold above.

You can also use chicken thighs if you don't have lamb.