Easy Lamb in Soy Sauce Recipe | Flavorful & Quick to Make

Mutton is usually the go-to in my household (MUTTON & LAMB RENDANG RECIPES), but every now and then, lamb takes the spotlight. Wondering what sets them apart? Lamb comes from young sheep, making it tender and mild, while mutton, from older sheep, has a richer, gamier taste and requires longer cooking. That said, I prefer pressure-cooking lamb - it speeds up the process while ensuring soft, succulent meat (SIMPLE & HEARTY LAMB SOUP RECIPE).

This easy and flavorful Lamb in Soy Sauce is a game-changer for your taste buds! Infused with Nava’s Zen homegrown ingredients like lemongrass, chilies, and turmeric leaves, it delivers a bold mix of spicy, sweet, and savory flavors. Quick to make yet packed with depth, imagine tender lamb soaking up an aromatic soy-based sauce - pure indulgence (MALAYSIAN CHICKEN NOODLE SOUP RECIPE).

Watch the video below for a step-by-step guide and a glimpse of our urban garden. Don’t forget to subscribe to YouTube channel (Nava’s Zen) for insights on yoga, mindfulness, dining experiences, and much more.

Ingredients

For the Lamb

½ kg lamb, cut into preferred pieces

½ tbsp ginger paste

½ tbsp garlic paste

½ tbsp turmeric powder

Some water

Add all ingredients into a pressure cooker and cook until the lamb is tender.

 

Other Ingredients

1 large red onion, sliced

Some bird’s eye chilies

3 small lemongrass stalks, bruised

2 medium tomatoes, sliced

1 tbsp thick soy sauce

1 turmeric leaf, sliced

Salt to taste

¼ cup oil

Method

Heat oil in a pan and sauté onions, chilies, and lemongrass.

Add tomatoes and cook until softened.

Stir in the cooked lamb along with any remaining liquid.

Pour in soy sauce, add salt, and mix in the turmeric leaf.

Turn off the heat and let the lamb soak up the flavorful sauce before serving.

(Ms. Nava, a Zenpreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).