Fried lamb or mutton

Fried lamb or mutton

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From
South East Asian Food

Ingredients

Quantity Ingredient
2 garlic cloves, smashed and chopped
2 tablespoons dark soya sauce
1 tablespoon sugar
1-2 teaspoons vinegar
1 teaspoon ground black pepper
salt, to taste
500g trim lamb steaks or escalopes cut from the leg or loin of lamb or mutton
vegetable oil, for deep-frying

Method

  1. Combine all the ingredients except the meat. Marinate the meat in this mixture for several hours. Heat oil in a wok, lift meat slices from the marinade and drain then deep-fry until dry and crispy. Eat with rice.
  2. This is also a good way to treat lamb cutlets. Flatten the cutlets with the side of a cleaver and marinate them as above. After marinating dip them in egg and breadcrumbs and deep-fry. Serve whole with rice or potatoes or chips and salad, Western-style.
Tags:
SBS
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