Braised Lamb served with Japanese Udon

Braised Lamb served with Japanese Udon


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



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.


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