Chinese Sweet Lamb

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 850 g lamb belly (or lamb spareribs)
• 1/2 cup grated palm sugar or 1/2 cup soft brown sugar
• 4 red shallots, sliced
• 1 tablespoon fish sauce
• 1 tablespoon ketjap manis
• 1/2 teaspoon pepper
• 1/3 cup fresh coriander leaves

Recipe

• 1 remove the bone and outer rind from the ribs/lamb belly, and cut into 1 cm slices.
• 2 place sugar in a wok or saucepan and stir over low heat until the sugar dissolves.
• 3 increase to medium heat and boil, without stirring, for 5 minutes, or until the sugar turns an even, golden brown.
• 4 add the lamb and shallots and stir to coat.
• 5 add the fish sauce, kecap manis, pepper and 1 cup (250ml) warm water.
• 6 stir until all sugar has melted.
• 7 cover and cook for 10 minutes, stirring occasionally, then cook, uncovered and stirring often, until the sauce is sticky and the meat is cooked.
• 8 if there is too much liquid, spoon some out. basically the sauce should reduce to a thick glaze.
• 9 garnish with coriander - this really adds to the flavour of the dish.
• 10 serve with rice.