Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 8 lamb cutlets, trimmed

  3. 1 clove garlic, quartered

  4. 1cm knob ginger, thickly sliced

  5. 2 carrots, cut into large pieces

  6. 200g broccoli, cut into florets

  7. 2 zucchini, cut into large pieces

  8. 8 mushrooms, quartered

  9. 1 red capsicum, seeds and membrane removed and cut into large pieces

  10. 250g of hard tofu, cut into a large dice

  11. 1-2 cups water

  12. 2 tablespoons soy sauce

  13. 1 tablespoon honey

  14. salt and pepper

  15. brown or white rice to serve

  16. chopped chives to garnish

Instructions Jump to Ingredients ↑

  1. Preheat oil in a large saucepan over medium heat; add lamb cutlets and sear one minute each side.

  2. Add garlic, ginger, vegetables and tofu and pour in 1-2 cups of water, enough to cover the meat.

  3. Add soy sauce and honey, season with salt and pepper. Cover with lid and bring to the boil over a medium heat.

  4. Reduce heat to very low and simmer for 1½ hours, making sure to check water level occasionally so meat always remains covered.

  5. To serve, pack cooked rice into 6 small rice bowls and turn onto serving plates to form a rice mound. Pour around chops and vegetables and sprinkle with chopped chives.


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