Recipe Ingredient
- 600g lamb cutlets, chopped
- 1.5l water
- (A)
- 3cm piece cinnamon stick
- 2 star anise
- 3 cloves
- 10g tong sum
- 4 slices tong kwai
- (B)
- 3 dried red chillies
- 1/2 tbsp red fermented bean curd (nam yee)
- 1 tsp light soya sauce
- 1 tbsp sugar
- (C)
- 75g dried bean curd sticks (foo chok), break into 3cm pieces and deep-fried
- 100g carrot, cut into wedges
- 1 stalk spring onion, cut into 4cm lengths
- Thickening
- 1 tsp corn flour mixed with 1 tbsp water
Instructions
- Bring 1.5l water to a boil, then add ingredients (A). Cover and simmer over a medium low heat for 8-10 minutes.
- Put in lamb cutlets and carrot. Simmer for 1-1½ hours or until lamb is tender and liquid is reduced to half.
- Heat 2-3 tablespoons oil. Sauté ginger, garlic and dried chillies and add into the pre-cooked lamb. Add seasoning and dried bean curd sticks. Stir well to mix. Cook for7-8 minutes. Thicken the gravy slightly and serve hot.
