Tuesday, April 2, 2013


500g lamb shoulder, boneless, sliced into serving pieces
¾ cup brown sugar
3 cloves garlic, minced
½ cup vinegar
1 tsp. salt
¼ tsp. pepper
As needed water
As needed corn oil

1. Lay Australian lamb shoulder flat on your chopping board and pound lightly with a mallet to tenderize.

2. In a resealable plastic bag or bowl combine the brown sugar, garlic, vinegar, salt and pepper.

3. Place the lamb in the mixture and marinate for at least 6 hours or overnight.

4. Shift bag now and then to distribute mixture.

5. When ready to cook, place the lamb tapa in sauté pan, cover with a little water and simmer until water has evaporated.

6. To the pan, at 1 tbsp. of oil in order to brown the meat.

7. Serve with garlic rice, fried egg and sliced tomatoes.


No comments :

Post a Comment