Ingredients
- 1 tbsp ghee
- 1 ½ kg lamb chump chops, cut down into smaller pieces
- 1 large brown onion diced
- 4cm length of ginger, peeled, finely chopped or grated
- 7 cloves of finely chopped garlic
- 1 tsp chilli powder (or to your liking)
- 1 tsp chicken stock powder
- 1 tsp brown sugar
- 1 tbsp sweet paprika
- 2 tbsp apple cider vinegar
- ½ cup light soy sauce
- ½ cup ABC kecap manis
Method
- In a large bowl, coat the lamb with the vinegar, soy sauce and kecap manis
- Meanwhile in a large pan or wok, melt ghee on MED heat
- Add onions, garlic and ginger. Cook, stirring until fragrant and onion has softened slightly
- Add lamb to the pan with chilli, stock powder, sugar and paprika. Give it a good stir and cook covered, on a HIGH heat until meat is almost cooked (about 20 minutes). Make sure you turn the meat regularly.
- Next, cook the lamb uncovered on MED heat, until the liquid has reduced considerably (but not completely dry). This will take another 20 minutes (approx.) The lamb is ready when it is glossy, rich in colour, and the remaining liquid has thickened.
- *NOTE* Lamb can be substituted for pork or chicken wingettes. Fatty meats taste the best! I often thinly slice a pork fillet, or use pork spare ribs cut into bite sized pieces.
Product used in recipe
- ABC - Sweet Soy Sauce