Indonesian Babi Kecap (lamb Cooked In Soya Sauce)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/4 lbs lamb fillets or 1 1/4 lbs lamb legs
• 1 tablespoon clear soya sauce
• 2 tablespoons plain flour
• 1/2 teaspoon powdered ginger
• 4 ounces button mushrooms
• 4 cloves garlic
• 1 slice gingerroot, about 1 inch across and 1/4 inch thick
• 3 tablespoons dark soya sauce
• pepper or 1 pinch chili powder
• 2 tablespoons boiled water
• 2 tablespoons medium-dry sherry or 2 tablespoons rice wine (optional)
• 2 teaspoons lemon juice
• 6 tablespoons oil or 6 tablespoons lamb fat

Recipe

• 1 cut the lamb into small cubes.
• 2 put the flour into a bowl, dip meat into the flour and fry the meat, half of it at a time, turning it from time to time, for 5 minutes.
• 3 repeat the process for the remaining half of the meat.
• 4 the flour that coated the meat will tend to stay in the pan or stick to the bottom of it, but leave it there-it will thicken the sauce later.
• 5 now take most of the oil out of the pan, leaving only about two tablespoons which you then heat again.
• 6 in this, fry the tiny slices of garlic and ginger and the mushrooms, stirring continuously, for 1 minute.
• 7 add the soya sauce, the water and the meat, mix well, season with pepper or chilli powder, and stir continuously for 1 or 2 minutes.
• 8 just before serving, add the sherry or rice wine and the lemon juice.
• 9 serve hot.