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Ingredients requirements - Mom's Oriental Lamb in Thick soy sauce:

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

Mom's Oriental Lamb in Thick soy sauce instructions:

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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