INGREDIENTS:
500g lamb shoulder, boneless, sliced into serving pieces
¾ cup brown sugar
3 cloves garlic, minced
½ cup vinegar
1 tsp. salt
¼ tsp. pepper
As needed water
As needed corn oil
PROCEDURE:
1. Lay Australian lamb shoulder flat on your chopping
board and pound lightly with a mallet to tenderize.
2. In a resealable plastic bag or bowl combine the brown
sugar, garlic, vinegar, salt and pepper.
3. Place the lamb in the mixture and marinate for at
least 6 hours or overnight.
4. Shift bag now and then to distribute mixture.
5. When ready to cook, place the lamb tapa in sauté pan,
cover with a little water and simmer until water has evaporated.
6. To the pan, at 1 tbsp. of oil in order to brown the
meat.
7. Serve with garlic rice, fried egg and sliced tomatoes.
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