Babi Tauhu (braised Lamb In Dark Soy Sauce)

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 tablespoons dark soy sauce
• 1 teaspoon honey
• 1/2 teaspoon chinese five spice powder
• 650 g lamb fillets, cut into 2cm pieces
• 3 -4 tablespoons corn oil or 3 -4 tablespoons sunflower oil
• 1 large brown onion, chopped
• 3 garlic cloves, bruised
• 1 star anise
• 375 ml water
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3 -4 hard-boiled eggs, shelled (optional)
• steamed jasmine rice, to serve
• 1 fresh red bird's eye chili, finely sliced, to serve

Recipe

• 1 place 1 tbs of the dark soy sauce, honey and five spice in a medium bowl. add the lamb and toss to coat. cover and place in the fridge for 30 minutes to marinate.
• 2 heat the oil in a chinese clay pot or heavy-based medium saucepan over high heat until hot. add the onion and cook, for 1-2 minutes or until it begins to turn golden brown. add the garlic and star anise, and cook, stirring, for 1-2 minutes or until aromatic.
• 3 add the lamb mixture to the pan and cook, tossing, for 3-4 minutes or until the lamb starts to change colour.
• 4 add the water, sugar, salt and remaining soy sauce to the pot or pan and toss to combine. bring the sauce to the boil. add the hard-boiled eggs if using (the eggs will take on a dark colour and taste of the delicious sauce). reduce the heat to medium-low and simmer, stirring occasionally, for 1 hour or until the lamb is tender and the sauce thickens slightly (if the sauce becomes too dry, add a little extra water).
• 5 serve immediately with the steamed rice and top with the chilli.