• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. Bring 1.5l water to a boil, then add ingredients (A). Cover and simmer over a medium low heat for 8-10 minutes.
  2. Put in lamb cutlets and carrot. Simmer for 1-1½ hours or until lamb is tender and liquid is reduced to half.
  3. 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.

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