Recipe Ingredient
- 1kg lamb shoulder, chopped into 1cm thick slices
- Marinade
- 3 tbsp Worcestershire sauce
- 2 tbsp oyster sauce
- 2 tbsp chilli sauce
- 2 tbsp tomato sauce
- 2 tbsp black pepper sauce
- ½ tsp pepper
- 2 tbsp honey
- 20g shallots, smashed
- 20g ginger, smashed
- 20g garlic, smashed
Instructions
- Combine marinade ingredients in a bowl. Add lamb and marinate for 2-3 hours. Remove marinated lamb and drain in a colander. Put in a pot with just enough water to cover, bring to the boil then allow to simmer for 1 hour.
- Remove lamb pieces from the stock and deep-fry in hot oil for about 10 minutes. Leave 2 tablespoons oil in the pan and simmer the remaining marinade sauce ingredients for 5-10 minutes.
- Put fried lamb pieces on a piece of foil. Add simmered sauce ingredients, then wrap up and grill in a preheated grill at 200°C for 15-20 minutes. Remove and serve immediately.
