1. Rub lamb with salt and boil in enough
water to cover it, adding aniseed and garlic.
2. When lamb is tender, allow to cool in its own stock.
3. Drain and cut into uniform pieces, say 2-inches by 1-inch.
4. Sprinkle with salt and soy sauce mixed with brandy and deep fry in
smoking oil until crisp.
5. Serve at once.
Note:
This is an ideal way of using up left-overs of cold boiled lamb or
mutton.