Braised Lamb Cutlet in Oyster Sauce

Ingredients

1 tbsp oil

3 pips garlic, peeled

1 onion, peeled and cut into pieces

2 sprigs coriander leaf, chopped

1 stalk spring onion, chopped

500g lamb chops

Seasoning

4 tbsp Lee Kum Kee Oyster Sauce

1 tbsp Lee Kum Kee Premium Soy Sauce

1/2 tbsp sugar

a litre sesame oil

1500ml water

Method

1. Heat up oil, saute onion, garlic, coriander leaves and spring onion until fragrant. Add in lamb chops and stir-fry until well mixed.
2. Add in seasoning and bring to boil. Lower the heat and simmer for about 1 1/2 hours until lamb chops are tender and the gravy is thicken. Dish up and serve.