Thursday, 21 March 2013

Curry Leaves Lamb Chop 咖哩叶羊扒

Curry Leaves Lamb Chop 咖哩叶羊扒

 Ready to serve lamb chops with potato wedges, tomato slices and pear or Fuji apple


10 pieces of lamb chop
3 onions (cut into rings)
30g curry leaves
a tomato (cut into thin slices)
6 medium-sized potatoes (cut into wedges and deep-fry)
3 medium-sized pears or Fuji apples

Marinade Ingredients

6 tbsp Worcestershire sauce
3 tbsp hsao hsing wine
3 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp pepper
1 tsp salt
50g shallot (pound to pulp and squeeze out the juice)
50g ginger ( pound to pulp and squeeze out the juice) 

Mix the above ingredients thoroughly and marinate the lamb chop.

 Deep-fried potato wedges

 Curry leaves

 Lamb chops being deep-fried in a wok with onion rings and curry leaves



1. Use a fork to prick the lamb chop then marinate it in the marinade for 2 hours, flipping it every 30 minutes.
2. Heat enough oil in a wok and over low fire deep-fry the lamb together with some onion rings and curry leaves. I prefer my chops well done. Cooking time is about 10 to 15 minutes.
3. Arrange on a plate.

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