Braised Lamb served with Japanese Udon

Ingredients:

Mustard Plant (sliced)  700 g
Lamb (cubed)  700 g
Onion (wedged)  100 g
Chilli powder  130 g
Dried chilli  15 g
Tamarind (sliced)  80 g
Spring onion (sliced, garnish)  70 g
Chicken stock powder  1 tbsp
Sesame oil  3 tbsp
Chilli sauce  2 tbsp
Ketchup sauce  5 tbsp
Japanese udon  10 portions
Water  2500 ml
Sugar  Adequate

 

Method:

1. Soak the tamarind and dried chilli in hot water and drain. Set aside

2. Heat oil in the pressure cooker at temperature 220 °C, sauté dried chilli, onion and chilli powder till fragrant then add in lamb cubes and mix well.

3. Pour in water, followed by mustard plant & tamarind. Cook at 280 °C till the pressure build up and sounds released. Then, reduce the temperature to 200 °C for 30 minutes.

4. After the red pressure indicator descended, re-boil and add in chilli sauce, tomato ketchup, sugar and chicken powder. Stir well.

5. Serve with Japanese udon and garnish with spring onion.