Simple Way to Prepare Speedy Mom's Oriental Lamb in Thick soy sauce

Mom's Oriental Lamb in Thick soy sauce.

Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to make a special dish, mom's oriental lamb in thick soy sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Mom's Oriental Lamb in Thick soy sauce is one of the most popular of recent trending meals in the world. It's enjoyed by millions every day. It is simple, it's quick, it tastes yummy. They are nice and they look fantastic. Mom's Oriental Lamb in Thick soy sauce is something that I have loved my entire life.

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

The ingredients needed to make Mom's Oriental Lamb in Thick soy sauce:

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