Easy Lamb in Soy Sauce Recipe

Fragrant lemongrass and turmeric leaf in a thick, spicy and tangy sauce blend with soy sauce, giving salty, sweet, and caramelized notes to tender lamb. The highlight is the use of Southeast Asian herbs -  Lemongrass and turmeric leaf, together with tomato for a fresh burst of tanginess, enhancing the taste of this dish, also known as soy sauce lamb recipe (LAMB SOUP RECIPE). 

 

Mutton can be used as well, but whether lamb or mutton, pressure cooking makes the meat soft and tender. Aromatics like ginger paste, garlic paste, and turmeric give the lamb a fragrant, slightly spicy profile while enhancing its natural taste.

Soy sauce is a staple in Asian cooking, widely used in lamb, beef, and chicken recipes, making this part of the bigger tradition of Asian soy sauce cooking.

 

Lamb in soy sauce is wholesome with rice, but also delicious with bread or toast (FISH HEAD CURRY). Soy sauce lamb or mutton is high in protein, and pressure cooking keeps the taste locked in without drying the meat.

 

Whether you choose lamb or mutton, the cooking method remains the same. The YouTube Shorts video attached below will take you through step by step in making homemade, home-style lamb in soy sauce.

Ingredients Lamb in Soy Sauce (Pressure cook these ingredients together) 
½ kg lamb - cut into pieces
½ tbsp ginger paste
½ tbsp garlic paste
½ tbsp turmeric powder
Some water

 

Other Ingredients for Soy Sauce Lamb

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 and sauté onions, chilies, and lemongrass.

Add tomatoes and cook until softened.

Tip in lamb with the liquid as well. 

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

Stir in and off the heat.