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.
