
INGREDIENTS:
1 kilo lamb shoulder chops or any stewing cuts
½ cup vinegar
3 tbsp. soy sauce
5 cloves garlic crushed
1 bay leaf
1 tsp. whole pepper corns
½ cup water
PROCEDURE:
Put all ingredients in a pot and let boil. Turn heat to
low and simmer till meat is tender.
When lamb is fork
and tender, take out of the pot.
Using the oil that has risen to the top of the sauce, pan
fry lamb pieces for about 2 minutes per side.
Pour off excess oil from frying the lamb and reheat sauce
in frying pan.
Served with steam or garlic fried rice.
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