Lamb Delights 2023/11/28
Lamb is a type of red meat that comes from young sheep. Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance.
Mediterranean Herbs Lamb Chop 2023/11/28
Ingredients:
Lamb shoulder chop, garlic 3 cloves, cumin, sugar, salt, vegetable oil
Marinade: olive oil, garlic minced, rosemary, thyme, basil, cumin, black pepper, salt
Sauce: marinade, tomato sauce, tomato cubes, sugar, vegetable oil, corn starch, water
Garnish: potatoes, green chili pepper, tomato, carrot, rosemary, thyme, basil
Method
1. Use water to rinse lamb shoulder chop several times. Marinade lamb shoulder chop for 3 hours, put aside.
2. Keep marinade sauce for later use. Place marinade lamb shoulder chop on grill pan. Grill both sides until golden brown.
3. Use high fire to heat up a pan, pour some oil to pan, add marinade sauce, sugar. Try the taste. Add suitable salt, add corn starch mix with water. Cook the sauce till thick.
4. Put lamb shoulder chop in the center of the plate, pour some sauce on the chop. Put the garnish around it.
New Zealand Lamb Chop 2021/3/19
Ingredients:
Lamb shoulder chop, garlic 3 cloves, shallots, cumin, sugar, salt, vegetable oil
Marinade: olive oil, garlic minced, shallots, rosemary, cumin, black pepper, salt
Sauce: marinade, tomato sauce, sugar, vegetable oil, corn starch, water
Garnish: Arugula, potatoes, potatoes, carrots, beets
Method:
1. Rinse lamb shoulder chop with water for several times. Marinade lamb chop for 3 hours, put it aside.
2. Keep the marinade for future use. Put the marinade lamb chop on a iron grill pan under medium fire, grill its both sides to golden brown.
3. Heat up a pan, pour some vegetable oil, add marinade, sugar, taste it. Add some salt, corn starch mixed with water, boil the sauce until rich and thick.
4. Place the lamb chop in the center of a plate. Pour some sauce. Put the garnish around it.
Croatian Lamb Peka 20210721
Peka is the most famous dish in the Dalmatia shore of Croatia. To prepare it, mix several vegetable and meat such as lamb, octopus, chicken, beef or fish. Add some olive oil, red wine and herbs. Use bell shape ispod čripnje to bake. Lamb peka is popular to residents of Dalmatia for home gourmet, paired with Lepinja pita bread.
Lamb peka: lamb shoulder chop, potatoes, zucchini, carrot, green chili, egg plant, onion, garlic, sun dried tomato, olive oil, thyme, rosemary, sage, white wine , black pepper, salt 
Lamb Delights 2023/11/28
Lamb is a type of red meat that comes from young sheep. Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance.
Mediterranean Herbs Lamb Chop 2023/11/28
Ingredients:
Lamb shoulder chop, garlic 3 cloves, cumin, sugar, salt, vegetable oil
Marinade: olive oil, garlic minced, rosemary, thyme, basil, cumin, black pepper, salt
Sauce: marinade, tomato sauce, tomato cubes, sugar, vegetable oil, corn starch, water
Garnish: potatoes, green chili pepper, tomato, carrot, rosemary, thyme, basil
Method
1. Use water to rinse lamb shoulder chop several times. Marinade lamb shoulder chop for 3 hours, put aside.
2. Keep marinade sauce for later use. Place marinade lamb shoulder chop on grill pan. Grill both sides until golden brown.
3. Use high fire to heat up a pan, pour some oil to pan, add marinade sauce, sugar. Try the taste. Add suitable salt, add corn starch mix with water. Cook the sauce till thick.
4. Put lamb shoulder chop in the center of the plate, pour some sauce on the chop. Put the garnish around it.
Lamb shoulder chop, garlic 3 cloves, cumin, sugar, salt, vegetable oil
Marinade: olive oil, garlic minced, rosemary, thyme, basil, cumin, black pepper, salt
Sauce: marinade, tomato sauce, tomato cubes, sugar, vegetable oil, corn starch, water
Garnish: potatoes, green chili pepper, tomato, carrot, rosemary, thyme, basil
Method
1. Use water to rinse lamb shoulder chop several times. Marinade lamb shoulder chop for 3 hours, put aside.
2. Keep marinade sauce for later use. Place marinade lamb shoulder chop on grill pan. Grill both sides until golden brown.
3. Use high fire to heat up a pan, pour some oil to pan, add marinade sauce, sugar. Try the taste. Add suitable salt, add corn starch mix with water. Cook the sauce till thick.
4. Put lamb shoulder chop in the center of the plate, pour some sauce on the chop. Put the garnish around it.
Ingredients:
Lamb shoulder chop, garlic 3 cloves, shallots, cumin, sugar, salt, vegetable oil
Marinade: olive oil, garlic minced, shallots, rosemary, cumin, black pepper, salt
Sauce: marinade, tomato sauce, sugar, vegetable oil, corn starch, water
Garnish: Arugula, potatoes, potatoes, carrots, beets
Method:
1. Rinse lamb shoulder chop with water for several times. Marinade lamb chop for 3 hours, put it aside.
2. Keep the marinade for future use. Put the marinade lamb chop on a iron grill pan under medium fire, grill its both sides to golden brown.
3. Heat up a pan, pour some vegetable oil, add marinade, sugar, taste it. Add some salt, corn starch mixed with water, boil the sauce until rich and thick.
4. Place the lamb chop in the center of a plate. Pour some sauce. Put the garnish around it.
Lamb shoulder chop, garlic 3 cloves, shallots, cumin, sugar, salt, vegetable oil
Marinade: olive oil, garlic minced, shallots, rosemary, cumin, black pepper, salt
Sauce: marinade, tomato sauce, sugar, vegetable oil, corn starch, water
Garnish: Arugula, potatoes, potatoes, carrots, beets
Method:
1. Rinse lamb shoulder chop with water for several times. Marinade lamb chop for 3 hours, put it aside.
2. Keep the marinade for future use. Put the marinade lamb chop on a iron grill pan under medium fire, grill its both sides to golden brown.
3. Heat up a pan, pour some vegetable oil, add marinade, sugar, taste it. Add some salt, corn starch mixed with water, boil the sauce until rich and thick.
4. Place the lamb chop in the center of a plate. Pour some sauce. Put the garnish around it.
Croatian Lamb Peka 20210721
Peka is the most famous dish in the Dalmatia shore of Croatia. To prepare it, mix several vegetable and meat such as lamb, octopus, chicken, beef or fish. Add some olive oil, red wine and herbs. Use bell shape ispod čripnje to bake. Lamb peka is popular to residents of Dalmatia for home gourmet, paired with Lepinja pita bread.
Lamb peka: lamb shoulder chop, potatoes, zucchini, carrot, green chili, egg plant, onion, garlic, sun dried tomato, olive oil, thyme, rosemary, sage, white wine , black pepper, salt
Montenegro Brav u Mlijeku 2022/10/4
Brav u Mlijeku (lamb in milk) is a national dish of Montenegro. Traditionally, metal or ceramic Sač is used to cook. Ingredients including lamb, milk, vegetable, herbs, spices are put on a pan over charcoal fire. The pan is covered with a bell shape Sač with charcoal fire on the top. Thus, juice, taste and fragrance are preserved.
Ingredients: lamb shoulder, milk, carrots, potatoes, garlic, onion, parsley, rosemary sprigs, fennel seeds, salt, pepper, olive oil
Indian Curry Lamb 2021/4/2
Ingredients (1 Cup = 240ML )
2.2 lbs (1 Kg) bone-in lamb (shoulder or leg cut or bone-less)
¼ cup plain yogurt
3 teaspoons Kashmiri red chilli powder
½ teaspoon turmeric
3 teaspoons garam masala
1 teaspoon cumin powder
1 tablespoon coriander powder
2 teaspoon salt
6 tablespoons oil or ghee
1 bay leaf
6 green cardamoms
3 inch cinnamon piece
2 cups onions fine chopped
1½ cup (300 g) tomatoes (fresh tomatoes chopped or pureed or 1 cup bottled like passata)
1 to 2 green chilli slit
2 tablespoon ginger minced
4 tablespoons mint leaves fine choppedCarrot cubes, potato cubes, green peas
4 to 5 cup hot water
Preparation
1. Add all the ground spices to a small bowl and mix them.
2. Marinate lamb with half of this spice mix, half of the ginger garlic, salt, kasuri methi and yogurt. Cover and set aside for about 2 hours to overnight in the refrigerator.
3. Heat 1 to 2 tablespoon oil/ghee in a heavy bottom pan and add bay leaf, green cardamom & cinnamon.
4. Once the spices begin to sizzle, add the mint leaves and stir in the marinated lamb and braise on a medium heat for about 8 to 10 minutes.
5. Pour half of the hot water and mix well. Cover and let cook on a low to medium heat for 1 hour. Keep stirring every 15 mins and add more hot water as you cook.
How to make Indian Lamb Curry
1. Meanwhile in another pan, heat the rest of the oil/ghee. Add the onions & green chilies. Saute on a medium heat for 6 to 7 mins.
2. Reduce the heat and stir fry for a few more minutes until deep golden but not burnt.
3. Add rest of the ginger & saute until the raw smell of ginger goes away. This takes 1 to 2 minutes.
4. Turn off the heat & stir in the rest of the ground spices, immediately pour the tomato puree. Cook on a medium heat until the raw flavor of tomatoes is gone.
5. Transfer this to the lamb after 1 hour of cooking lamb. Cook covered on a low heat until the meat is fully cooked and fork tender, for another 50 mins or more. Pour more hot water if required as you cook & keep stirring often, every 5 to 7 mins. Add Carrot cubes, potato cubes and green peas. Cook for another 20 minutes.
6. Taste test and add more salt or garam masala if needed. If you want more heat in your lamb curry, add some freshly crushed black pepper.
Japanese Curry Lamb 2019/5/28
IngredientsLamb brisket 1 kg, Japanese curry cubes House, S&B or Glico, onion 1, sugar, salt, carrots, potatoes, tomato paste, ginger slices
Method1. Lamb brisket is cut into cubes and rinse with water for several times. Fill a pot with water, put some ginger slices, add lamb brisket, boil for about 10 minutes. Drain water, rinse brisket and dry. Put brisket aside.2. Heat up a pot, add oil, ginger slices, onion slices. Fry until fragrant. Add lamb brisket, stir fry for 1 minute, Japanese curry cubes, fry for awhile, add water to cover up the lamb. When it is boiling, add tomato paste, sugar. Put a lid, turn to medium low heat, and braise for about one and half hour.3. Try the taste, add salt, onion, carrots, potato. Braise for a while until the vegetables are tender.
Red Fermented Bean Curd Daikon Lamb 2021/4/16
Ingredients
Red fermented bean curd 4 tbsp, lamb brisket 1 kg, ginger 1 big piece, garlic 3 cloves, onion 1, rock sugar, bamboo cane 3 logs, tangerine peel 2 pieces, soya sauce 3 tbsp, cumin, dark soya sauce 1 tsp, oyster sauce 1 tsp, Shaoxing wine 1 tbsp, salt
Method
1. Lamb brisket is cut into cubes and rinse with water for several times. Fill a pot with water, put some ginger slices and cumin, add lamb brisket, boil for about 10 minutes. Drain water, rinse brisket and dry. Put brisket aside.
2. Heat up a pot, add oil, ginger slices, onion slices and garlic. Fry until fragrant. Add lamb brisket, stir fry for 1 minute, add red fermented bean curd, soya sauce, fry for awhile, add Shaoxing wine, oyster sauce, dark soya sauce, fry a bit, add water to cover up the lamb. When it is boiling, add bamboo cane, tangerine peel, rock sugar. Cover with a lid, turn to medium low heat, and braise for about one and half hour.
3. Try the taste, add salt, onion. Braise for a while until the vegetables are tender.
Bamboo Cane Couchgrass Root Lamb Brisket 2019/5/14
Ingredients
lamb brisket 1 kg, bamboo cane 3 logs, couchgrass root, water chestnut, ginger 1 big piece, garlic 3 cloves, onion 1, rock sugar, bamboo cane 3 logs, carrots, tangerine peel 2 pieces, soya sauce 3 tbsp, cumin, dark soya sauce 1 tsp, oyster sauce 1 tsp, Shaoxing wine 1 tbsp, salt
Method
1. Lamb brisket is cut into cubes and rinse with water for several times. Fill a pot with water, put some ginger slices and cumin, add lamb brisket, boil for about 10 minutes. Drain water, rinse brisket and dry. Put brisket aside.
2. Heat up a pot, add oil, ginger slices, onion slices and garlic. Fry until fragrant. Add lamb brisket, stir fry for 1 minute, add soya sauce, fry for awhile, add Shaoxing wine, oyster sauce, dark soya sauce, fry a bit, add water to cover up the lamb. When it is boiling, add bamboo cane, couchgrass root, carrots, rock sugar. Cover with a lid, turn to medium low heat, and braise for about one and half hour.
3. Try the taste, add salt, onion. Braise for a while until the vegetables are tender.
Cumin Lamb Shoulder Chop 20180218
Ingredients
lamb shoulder chop, ginger 1 big piece, garlic 3 cloves, onion 1, cumin, rock sugar, soya sauce 3 tbsp, dark soya sauce 1 tsp, oyster sauce 1 tsp, Shaoxing wine 1 tbsp, salt, vegetable oil
Marinade: olive oil , minced garlic, onion cubes, cumin, black pepper, salt, Shaoxing wine
Sauce: marinade, ginger slices, rock sugar, soya sauce, dark soya sauce, oyster sauce, vegetable oil, corn starch, water
Garnish: kale, mashed potatoes + salt, potatoes + cumin + salt, couscous
Method:
1. Rinse lamb shoulder chop with water for several times. Marinade lamb chop for 3 hours, put it aside.
2. Keep the marinade for future use. Put the marinade lamb chop on a iron grill pan under medium fire, grill its both sides to golden brown.
3. Heat up a pan, pour some vegetable oil, add ginger slices, marinade, rock sugar, soya sauce, dark soya sauce, oyster sauce, taste it. Add some salt, corn starch mixed with water, boil the sauce until rich and thick.
4. Place the lamb chop in the center of a plate. Pour some sauce. Put the garnish around it.
Next, Christmas Herb Roasted Turkey & Steak Dinner 2019/12/25
Montenegro Brav u Mlijeku 2022/10/4
Brav u Mlijeku (lamb in milk) is a national dish of Montenegro. Traditionally, metal or ceramic Sač is used to cook. Ingredients including lamb, milk, vegetable, herbs, spices are put on a pan over charcoal fire. The pan is covered with a bell shape Sač with charcoal fire on the top. Thus, juice, taste and fragrance are preserved.
Ingredients: lamb shoulder, milk, carrots, potatoes, garlic, onion, parsley, rosemary sprigs, fennel seeds, salt, pepper, olive oil
Indian Curry Lamb 2021/4/2
Ingredients (1 Cup = 240ML )
2.2 lbs (1 Kg) bone-in lamb (shoulder or leg cut or bone-less)
¼ cup plain yogurt
3 teaspoons Kashmiri red chilli powder
½ teaspoon turmeric
3 teaspoons garam masala
1 teaspoon cumin powder
1 tablespoon coriander powder
2 teaspoon salt
6 tablespoons oil or ghee
1 bay leaf
6 green cardamoms
3 inch cinnamon piece
2 cups onions fine chopped
1½ cup (300 g) tomatoes (fresh tomatoes chopped or pureed or 1 cup bottled like passata)
1 to 2 green chilli slit
2 tablespoon ginger minced
4 tablespoons mint leaves fine chopped
2.2 lbs (1 Kg) bone-in lamb (shoulder or leg cut or bone-less)
¼ cup plain yogurt
3 teaspoons Kashmiri red chilli powder
½ teaspoon turmeric
3 teaspoons garam masala
1 teaspoon cumin powder
1 tablespoon coriander powder
2 teaspoon salt
6 tablespoons oil or ghee
1 bay leaf
6 green cardamoms
3 inch cinnamon piece
2 cups onions fine chopped
1½ cup (300 g) tomatoes (fresh tomatoes chopped or pureed or 1 cup bottled like passata)
1 to 2 green chilli slit
2 tablespoon ginger minced
4 tablespoons mint leaves fine chopped
Carrot cubes, potato cubes, green peas
4 to 5 cup hot water
4 to 5 cup hot water
Preparation
1. Add all the ground spices to a small bowl and mix them.
2. Marinate lamb with half of this spice mix, half of the ginger garlic, salt, kasuri methi and yogurt. Cover and set aside for about 2 hours to overnight in the refrigerator.
3. Heat 1 to 2 tablespoon oil/ghee in a heavy bottom pan and add bay leaf, green cardamom & cinnamon.
4. Once the spices begin to sizzle, add the mint leaves and stir in the marinated lamb and braise on a medium heat for about 8 to 10 minutes.
5. Pour half of the hot water and mix well. Cover and let cook on a low to medium heat for 1 hour. Keep stirring every 15 mins and add more hot water as you cook.
How to make Indian Lamb Curry
1. Meanwhile in another pan, heat the rest of the oil/ghee. Add the onions & green chilies. Saute on a medium heat for 6 to 7 mins.
2. Reduce the heat and stir fry for a few more minutes until deep golden but not burnt.
3. Add rest of the ginger & saute until the raw smell of ginger goes away. This takes 1 to 2 minutes.
4. Turn off the heat & stir in the rest of the ground spices, immediately pour the tomato puree. Cook on a medium heat until the raw flavor of tomatoes is gone.
5. Transfer this to the lamb after 1 hour of cooking lamb. Cook covered on a low heat until the meat is fully cooked and fork tender, for another 50 mins or more. Pour more hot water if required as you cook & keep stirring often, every 5 to 7 mins. Add Carrot cubes, potato cubes and green peas. Cook for another 20 minutes.
6. Taste test and add more salt or garam masala if needed. If you want more heat in your lamb curry, add some freshly crushed black pepper.
1. Add all the ground spices to a small bowl and mix them.
2. Marinate lamb with half of this spice mix, half of the ginger garlic, salt, kasuri methi and yogurt. Cover and set aside for about 2 hours to overnight in the refrigerator.
3. Heat 1 to 2 tablespoon oil/ghee in a heavy bottom pan and add bay leaf, green cardamom & cinnamon.
4. Once the spices begin to sizzle, add the mint leaves and stir in the marinated lamb and braise on a medium heat for about 8 to 10 minutes.
5. Pour half of the hot water and mix well. Cover and let cook on a low to medium heat for 1 hour. Keep stirring every 15 mins and add more hot water as you cook.
How to make Indian Lamb Curry
1. Meanwhile in another pan, heat the rest of the oil/ghee. Add the onions & green chilies. Saute on a medium heat for 6 to 7 mins.
2. Reduce the heat and stir fry for a few more minutes until deep golden but not burnt.
3. Add rest of the ginger & saute until the raw smell of ginger goes away. This takes 1 to 2 minutes.
4. Turn off the heat & stir in the rest of the ground spices, immediately pour the tomato puree. Cook on a medium heat until the raw flavor of tomatoes is gone.
5. Transfer this to the lamb after 1 hour of cooking lamb. Cook covered on a low heat until the meat is fully cooked and fork tender, for another 50 mins or more. Pour more hot water if required as you cook & keep stirring often, every 5 to 7 mins. Add Carrot cubes, potato cubes and green peas. Cook for another 20 minutes.
6. Taste test and add more salt or garam masala if needed. If you want more heat in your lamb curry, add some freshly crushed black pepper.
Japanese Curry Lamb 2019/5/28
Ingredients
Lamb brisket 1 kg, Japanese curry cubes House, S&B or Glico, onion 1, sugar, salt, carrots, potatoes, tomato paste, ginger slices
Method
1. Lamb brisket is cut into cubes and rinse with water for several times. Fill a pot with water, put some ginger slices, add lamb brisket, boil for about 10 minutes. Drain water, rinse brisket and dry. Put brisket aside.
2. Heat up a pot, add oil, ginger slices, onion slices. Fry until fragrant. Add lamb brisket, stir fry for 1 minute, Japanese curry cubes, fry for awhile, add water to cover up the lamb. When it is boiling, add tomato paste, sugar. Put a lid, turn to medium low heat, and braise for about one and half hour.
3. Try the taste, add salt, onion, carrots, potato. Braise for a while until the vegetables are tender.
Red Fermented Bean Curd Daikon Lamb 2021/4/16
Ingredients
Red fermented bean curd 4 tbsp, lamb brisket 1 kg, ginger 1 big piece, garlic 3 cloves, onion 1, rock sugar, bamboo cane 3 logs, tangerine peel 2 pieces, soya sauce 3 tbsp, cumin, dark soya sauce 1 tsp, oyster sauce 1 tsp, Shaoxing wine 1 tbsp, salt
Method
1. Lamb brisket is cut into cubes and rinse with water for several times. Fill a pot with water, put some ginger slices and cumin, add lamb brisket, boil for about 10 minutes. Drain water, rinse brisket and dry. Put brisket aside.
2. Heat up a pot, add oil, ginger slices, onion slices and garlic. Fry until fragrant. Add lamb brisket, stir fry for 1 minute, add red fermented bean curd, soya sauce, fry for awhile, add Shaoxing wine, oyster sauce, dark soya sauce, fry a bit, add water to cover up the lamb. When it is boiling, add bamboo cane, tangerine peel, rock sugar. Cover with a lid, turn to medium low heat, and braise for about one and half hour.
3. Try the taste, add salt, onion. Braise for a while until the vegetables are tender.
Red fermented bean curd 4 tbsp, lamb brisket 1 kg, ginger 1 big piece, garlic 3 cloves, onion 1, rock sugar, bamboo cane 3 logs, tangerine peel 2 pieces, soya sauce 3 tbsp, cumin, dark soya sauce 1 tsp, oyster sauce 1 tsp, Shaoxing wine 1 tbsp, salt
Method
1. Lamb brisket is cut into cubes and rinse with water for several times. Fill a pot with water, put some ginger slices and cumin, add lamb brisket, boil for about 10 minutes. Drain water, rinse brisket and dry. Put brisket aside.
2. Heat up a pot, add oil, ginger slices, onion slices and garlic. Fry until fragrant. Add lamb brisket, stir fry for 1 minute, add red fermented bean curd, soya sauce, fry for awhile, add Shaoxing wine, oyster sauce, dark soya sauce, fry a bit, add water to cover up the lamb. When it is boiling, add bamboo cane, tangerine peel, rock sugar. Cover with a lid, turn to medium low heat, and braise for about one and half hour.
3. Try the taste, add salt, onion. Braise for a while until the vegetables are tender.
Ingredients
lamb brisket 1 kg, bamboo cane 3 logs, couchgrass root, water chestnut, ginger 1 big piece, garlic 3 cloves, onion 1, rock sugar, bamboo cane 3 logs, carrots, tangerine peel 2 pieces, soya sauce 3 tbsp, cumin, dark soya sauce 1 tsp, oyster sauce 1 tsp, Shaoxing wine 1 tbsp, salt
Method
1. Lamb brisket is cut into cubes and rinse with water for several times. Fill a pot with water, put some ginger slices and cumin, add lamb brisket, boil for about 10 minutes. Drain water, rinse brisket and dry. Put brisket aside.
2. Heat up a pot, add oil, ginger slices, onion slices and garlic. Fry until fragrant. Add lamb brisket, stir fry for 1 minute, add soya sauce, fry for awhile, add Shaoxing wine, oyster sauce, dark soya sauce, fry a bit, add water to cover up the lamb. When it is boiling, add bamboo cane, couchgrass root, carrots, rock sugar. Cover with a lid, turn to medium low heat, and braise for about one and half hour.
3. Try the taste, add salt, onion. Braise for a while until the vegetables are tender.
lamb brisket 1 kg, bamboo cane 3 logs, couchgrass root, water chestnut, ginger 1 big piece, garlic 3 cloves, onion 1, rock sugar, bamboo cane 3 logs, carrots, tangerine peel 2 pieces, soya sauce 3 tbsp, cumin, dark soya sauce 1 tsp, oyster sauce 1 tsp, Shaoxing wine 1 tbsp, salt
Method
1. Lamb brisket is cut into cubes and rinse with water for several times. Fill a pot with water, put some ginger slices and cumin, add lamb brisket, boil for about 10 minutes. Drain water, rinse brisket and dry. Put brisket aside.
2. Heat up a pot, add oil, ginger slices, onion slices and garlic. Fry until fragrant. Add lamb brisket, stir fry for 1 minute, add soya sauce, fry for awhile, add Shaoxing wine, oyster sauce, dark soya sauce, fry a bit, add water to cover up the lamb. When it is boiling, add bamboo cane, couchgrass root, carrots, rock sugar. Cover with a lid, turn to medium low heat, and braise for about one and half hour.
3. Try the taste, add salt, onion. Braise for a while until the vegetables are tender.
Ingredients
lamb shoulder chop, ginger 1 big piece, garlic 3 cloves, onion 1, cumin, rock sugar, soya sauce 3 tbsp, dark soya sauce 1 tsp, oyster sauce 1 tsp, Shaoxing wine 1 tbsp, salt, vegetable oil
Marinade: olive oil , minced garlic, onion cubes, cumin, black pepper, salt, Shaoxing wine
Sauce: marinade, ginger slices, rock sugar, soya sauce, dark soya sauce, oyster sauce, vegetable oil, corn starch, water
Garnish: kale, mashed potatoes + salt, potatoes + cumin + salt, couscous
Method:
1. Rinse lamb shoulder chop with water for several times. Marinade lamb chop for 3 hours, put it aside.
2. Keep the marinade for future use. Put the marinade lamb chop on a iron grill pan under medium fire, grill its both sides to golden brown.
3. Heat up a pan, pour some vegetable oil, add ginger slices, marinade, rock sugar, soya sauce, dark soya sauce, oyster sauce, taste it. Add some salt, corn starch mixed with water, boil the sauce until rich and thick.
4. Place the lamb chop in the center of a plate. Pour some sauce. Put the garnish around it.
lamb shoulder chop, ginger 1 big piece, garlic 3 cloves, onion 1, cumin, rock sugar, soya sauce 3 tbsp, dark soya sauce 1 tsp, oyster sauce 1 tsp, Shaoxing wine 1 tbsp, salt, vegetable oil
Marinade: olive oil , minced garlic, onion cubes, cumin, black pepper, salt, Shaoxing wine
Sauce: marinade, ginger slices, rock sugar, soya sauce, dark soya sauce, oyster sauce, vegetable oil, corn starch, water
Garnish: kale, mashed potatoes + salt, potatoes + cumin + salt, couscous
Method:
1. Rinse lamb shoulder chop with water for several times. Marinade lamb chop for 3 hours, put it aside.
2. Keep the marinade for future use. Put the marinade lamb chop on a iron grill pan under medium fire, grill its both sides to golden brown.
3. Heat up a pan, pour some vegetable oil, add ginger slices, marinade, rock sugar, soya sauce, dark soya sauce, oyster sauce, taste it. Add some salt, corn starch mixed with water, boil the sauce until rich and thick.
4. Place the lamb chop in the center of a plate. Pour some sauce. Put the garnish around it.
Next, Christmas Herb Roasted Turkey & Steak Dinner 2019/12/25
Publisher： Chef Kar Delight
Publisher： Chef Kar Delight
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