Babi Pangang (dutch Style Indo-chinese Grilled Lamb)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops (about 1 1/2 lbs)
• 3 tablespoons vegetable oil
• 1 medium onion
• 1 inch fresh ginger
• 2 garlic cloves, minced
• 2 teaspoons five-spice powder
• 4 tablespoons ketjap manis
• 1/2 lemon, juice of
• 1 teaspoon salt, divided
• canola oil, for frying
• 2 cups water
• 2 teaspoons vegetable oil
• 1 slice onion
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1 tablespoon tomato paste
• 3 tablespoons ketchup
• 3 tablespoons sweet chili sauce
• 4 tablespoons lemon juice
• 1 1/2 tablespoons vinegar
• 4 tablespoons brown sugar
• 1/4 teaspoon salt
• 1 tablespoon cornstarch

Recipe

• 1 dice the onion but keep one slice aside for the sauce.
• 2 in a bowl, combine the vegetable oil and kecap manis . squeeze in the juice of half a lemon. grate the ginger into the bowl then add the five-spice, 1/2 of the salt, garlic and stir well.
• 3 add the lamb to a large casserole pan. cover the meat with the chopped onion and pour the marinade over. marinate the lamb for 2 hours.
• 4 transfer the lamb to a large heavy lidded pan. add the marinade and onions to the pan.
• 5 add the remainder of the salt and pour enough water in there so that the lamb is covered by 1/2 inch of liquid. simmer over low heat with the lid on for 60 minutes. flip the steaks halfway through the cooking process. turn off the heat and allow the lamb to cool in the pan. (at this point, you can refrigerate lamb chops to finish at another time. remember to chill onion slice as well).
• 6 next, mince the slice of onion you set aside and the garlic. heat the oil and saute the onion and garlic until they soften. don’t brown them.
• 7 add the tomato paste and cook for a minute to sweeten it up. add the ground ginger, water, chili sauce, brown sugar, lemon juice, ketchup, vinegar and salt. stir well.
• 8 simmer the sauce for 10 to 15 minutes, stirring occasionally. the color will deepen and turn more reddish. taste to check the seasoning. there should be a perfect balance between sweet and sour. mix corn starch with 1 tbsp water and whisk into the sauce. simmer for an extra 2 to 3 minutes.
• 9 dab the lamb steaks completely dry with a clean paper towel. heat the oil to 355 degrees f and fry the steaks for 1 minute each side. they will almost blacken.
• 10 slice the lamb and serve along with sauce. rice and acar campur (indonesian pickled vegetables) work well with the lamb.