Kambing Kecap (Lamb Cooked In Soya Sauce)
700 g (1.5 lb) lamb, preferably from the leg, cut up into small cubes
1 tsp ground ginger
2 cloves garlic, crushed
A bunch of spring onions, or fresh chives, chopped
2 tbs dark soya sauce
For the marinade:
1 tbs dark soya sauce
A pinch of chilli powder
1/2 tsp vinegar
Put the meat in a bowl and pour the marinade over it. Mix well and let stand for half an hour.
Fry the meat in 2 tablespoonfuls of vegetable oil, stirring it continuously, for 3 minutes. Lower the heat, cover the pan, and go on cooking for 3 more minutes. Take the lid off, add the soya sauce, ginger and garlic, stir, and simmer very slowly for 8 minutes. You can add 3 tablespoonfuls of water if the mixture looks as if it is becoming too dry; but this dish is only intended to have very little sauce. Put in the chopped spring onions or chives 1 minute before you finish cooking. Serve hot.
