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Lamb:

  • Lamb Leg, boneless and cut into large dice 1.5 kg
  • Light Soy Sauce 45.0 ml
  • Salt 1.5 tsp
  • Black pepper, crushed 0.8 tsp

Spice Mix:

  • Cumin, seeds 40.0 g
  • Sichuan Peppercorns 10.0 g
  • Sugar 15.0 g
  • Dried chilies, whole round (adjust amount to desired spice level) 20.0 g
  • Canola oil 0.5 cup

Stew:

  • Ginger, peeled and sliced into julienne 60.0 g
  • Garlic cloves, peeled and crushed 60.0 g
  • Water 3.0 l
  • Green lentils, soaked overnight and pre-cooked 350.0 g
  • Spinach leaves, washed and sliced into 1.5-inch segments 250.0 g

Garnish:

  • Coriander leaves
  • Sesame seeds toasted
  1. Lamb:

    • Marinate the lamb with light soy sauce, salt and pepper for about 20 minutes.
  2. Spice Mix:

    • While letting the lamb marinate, prepare the spice mix by combining them all in a dry pan. Place over medium heat. Toast until fragrant. Add the oil and let it lightly sizzle.
  3. Stew:

    • Heat a braising pan over high heat. Sear the lamb until golden brown.
    • Remove the meat from the pan and set aside. Add the ginger and garlic. Sweat until fragrant.
    • Add the spice mix and Knorr Professional Oyster Sauce. Stir well to combine.
    • Pour in the water. Add the lamb. Simmer the lamb for 30-40 minutes or until tender.
    • Before the lamb becomes fully tender, add the pre-cooked lentils to the pot.
    • Dilute Knorr Demi Glace Sauce in 60 ml water or stock and add to further enrich and thicken the sauce. Taste and adjust seasoning.
    • Add the spinach leaves and turn off the heat.
  4. Garnish:

    • Transfer to a serving dish. Garnish with coriander leaves and toasted sesame seeds.
    • Serve with flatbread (paratha, naan or saj), basmati or even a bowl of wheat noodles.