Mom's Oriental Lamb in Thick soy sauce
Mom's Oriental Lamb in Thick soy sauce

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, mom's oriental lamb in thick soy sauce. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Mom's Oriental Lamb in Thick soy sauce is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mom's Oriental Lamb in Thick soy sauce is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook mom's oriental lamb in thick soy sauce using 21 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Mom's Oriental Lamb in Thick soy sauce:
  1. Get A. The Meat
  2. Make ready 1.5 kg lamb chop cuts - cut into medium size bites
  3. Take 1/3 C cooking oil
  4. Take B. The spices
  5. Make ready 3 stalks (each is 10cm) lemon grass -bruised
  6. Get 5 bird eye chillies - bruised
  7. Make ready 1 tbsp finely minced garlic
  8. Make ready 1/2 medium brown onion - thinly sliced
  9. Make ready 1/3 C FINELY julienned ginger
  10. Take 1 tbsp turmeric powder
  11. Take 1 cinnamon stick (optional)
  12. Take C. Seasonings
  13. Take 3 tbsp dark soy sauce
  14. Prepare 2 tbsp sugar
  15. Take 1/2-1 tsp chicken seasoning powder
  16. Make ready 1/3 C water
  17. Take D. The Herb
  18. Get 1/2 C (or more) of Oriental/chinese Coriander - chopped
  19. Make ready Note:
  20. Take Our main seasoning in the house:
  21. Get KNORR Chicken seasoning powder
Steps to make Mom's Oriental Lamb in Thick soy sauce:
  1. Cut lamb meat, preferably lamb chop or lamb cutlets, into medium size bites and wash in hot boiling water. Drain well. Prepare the rest of the ingredients.
  2. Heat 1/3 C of cooking oil in a wok or big cooking pan. Add everything in B and sauté until aromatic. Add the meat. Stir and then cover for 5- 6 minutes. Add C. Stir again and put the lid on. Leave meat to cook over medium high for 15 - 30 minutes or until meat is tender and cooked through. Stir every now and then.
  3. After 15-30 minutes, remove cover or lid from the wok. Now, over high heat, stir meat and leave it to cook, uncovered, until liquid is almost dried. At this stage, stir it more often, every 3 to 5 minutes at first. The dark soy sauce will eventually thicken and turn sticky, coating the meat beautifully with its dark colour.
  4. Once thickened, add in chopped coriander leaves. Stir to mix and taste. Adjust taste accordingly. Turn the heat off and dish up. Serve warm. Leftover can be microwaved.
  5. Note: ~ Fresh chillies can be replaced with deseeded dried chillies. ~ Adding chopped coriander gives this dish a unique taste. ~ Covering the dish for 15-30 minutes helps to cook the meat until tender. ~Removing the lid after that helps to dry and thicken the sauce or gravy. Cook over high heat at this point.

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