Recipe of Speedy Mom's Oriental Lamb in Thick soy sauce

Mom's Oriental Lamb in Thick soy sauce. Combine all ingredients except lamb chops. You can also make the peanut sauce ahead of time, and store it for up to three days in a container in the fridge. This is by far, the best pork rib recipe ever.

Mom's Oriental Lamb in Thick soy sauce. Adding chopped oriental or chinese coriander to this dish gives this dish a very unique taste that is different from lamb that is cooked in just dark soy sauce. Best served with warm white rice.

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a special dish, mom's oriental lamb in thick soy sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Combine all ingredients except lamb chops. You can also make the peanut sauce ahead of time, and store it for up to three days in a container in the fridge. This is by far, the best pork rib recipe ever.

Mom's Oriental Lamb in Thick soy sauce is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It's simple, it is fast, it tastes delicious. They are nice and they look wonderful. Mom's Oriental Lamb in Thick soy sauce is something that I've loved my entire life.

To begin with this particular recipe, we must 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.

Ingredients of Mom's Oriental Lamb in Thick soy sauce:

1. Require of A. The Meat.
2. Need 1.5 kg - lamb chop cuts - cut into medium size bites.
3. Prepare 1/3 C - cooking oil.
4. Need of B. The spices.
5. Provide 3 stalks (each is 10cm) lemon grass -bruised.
6. You need 5 bird eye chillies - bruised.
7. Require 1 tbsp - finely minced garlic.
8. Need 1/2 of medium brown onion - thinly sliced.
9. Provide 1/3 C for FINELY julienned ginger.
10. Need 1 tbsp - turmeric powder.
11. Prepare 1 cinnamon stick (optional).
12. Prepare C. Seasonings.
13. Need 3 tbsp dark soy sauce.
14. Provide 2 tbsp of sugar.
15. Prepare 1/2-1 tsp of chicken seasoning powder.
16. Require 1/3 C water.
17. Require - D. The Herb.
18. Give 1/2 C for (or more) of Oriental/chinese Coriander - chopped.
19. You need Note:.
20. Give - Our main seasoning in the house:.
21. Require - KNORR Chicken seasoning powder.

The final step is to return to lamb to the wok and coat it with the sauce. All you need to do is to combine all the ingredients. The composition of the sauce is similar to the marinade, with the addition of sesame oil and light soy sauce. Mom's Oriental Lamb in Thick soy sauce.

Mom's Oriental Lamb in Thick soy sauce process:

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..

Adding chopped oriental or chinese coriander to this dish gives this dish a very unique taste that is different from lamb that is cooked in just dark soy sauce. Best served with warm white rice. Microwave or reheat left over medium low heat before serving. Stir in the Chinese five-spice, cook for a minute, then add the tomatoes, stock and soy sauce. Stir in the coriander and serve with steamed rice and pak choi.

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