Hi, I’m Marie. Today, we’re going to prepare mom’s oriental lamb in thick soy sauce recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mom’s Oriental Lamb in Thick soy sauce Recipe
Mom’s Oriental Lamb in Thick soy sauce is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Mom’s Oriental Lamb in Thick soy sauce is something that I have loved my whole life. They’re fine and they look fantastic.
To get started 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 it.
The ingredients needed to make Mom’s Oriental Lamb in Thick soy sauce:
- Get A. The Meat
- Make ready 1.5 kg lamb chop cuts - cut into medium size bites
- Make ready 1/3 C cooking oil
- Make ready B. The spices
- Make ready 3 stalks (each is 10cm) lemon grass -bruised
- Take 5 bird eye chillies - bruised
- Prepare 1 tbsp finely minced garlic
- Get 1/2 medium brown onion - thinly sliced
- Make ready 1/3 C FINELY julienned ginger
- Get 1 tbsp turmeric powder
- Make ready 1 cinnamon stick (optional)
- Take C. Seasonings
- Make ready 3 tbsp dark soy sauce
- Make ready 2 tbsp sugar
- Take 1/2-1 tsp chicken seasoning powder
- Make ready 1/3 C water
- Get D. The Herb
- Make ready 1/2 C (or more) of Oriental/chinese Coriander - chopped
- Take Note:
- Take Our main seasoning in the house:
- Make ready KNORR Chicken seasoning powder
Instructions to make Mom’s Oriental Lamb in Thick soy sauce:
- Cut lamb meat, preferably lamb chop or lamb cutlets, into medium size bites and wash in sausage boiling water. Drain well. Prepare the rest of the ingredients.
- 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.
- 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.
- 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.
- 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.
So that is going to wrap it up for this special dish mom’s oriental lamb in thick soy sauce recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
