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

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mom's oriental lamb in thick soy sauce. It is one of my favorites food recipes. This time, I am going to 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’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Mom's Oriental Lamb in Thick soy sauce is something that I have loved my entire life.

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

Instructions 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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