Fried Lamb in Soy Sauce Fiji Style | Lamb Stir Fry
- 1.5 lb lamb cubed into 1 inch pieces (bone in or boneless)
- 1 large onion sliced (about 2 cups)
- 10 garlic cloves, crushed
- 1 inch ginger, crushed
- hot chili peppers to taste, crushed
- 4-6 shishito peppers, sliced (you can use any other mild pepper/bell pepper)
- 2-3 dry chili peppers * (optional)
- 1 tablespoon dark soy sauce
- 2 tablespoon light soy sauce (low sodium)
- 1 tablespoon oyster sauce
- 2 tablespoon oil (any neutral oil is fine)
- 1 teaspoon garam masala* (optional but recommended)
- 1 tablespoon chili sauce* (optional but highly recommended)
- salt to taste
- garlic chives/scallions/green onions to garnish
- water as needed
- Add oil into a pan or pot over medium heat.
- Add half of the sliced onions and sauté until golden brown. Lower heat if needed to ensure that onions are not burned.
- Add shishito peppers (or any peppers you desire), dry chili peppers, crushed garlic, crushed ginger, and crushed chili peppers and sauté for 2 minutes.
- Add lamb pieces keeping heat on medium high. Sauté for 2-3 minutes.
- Add dark soy sauce, light low sodium soy sauce, and oyster sauce. Mix well and cook covered on medium-low heat for 30-40 minutes or until your lamb is tender. Be sure to stir occasionally and add water if the lamb starts sticking to the pan. The amount of water varies on the lamb (cut/age/size etc.)
- Once lamb is cooked, add remaining onion slices, chili sauce, and the garam masala (if using). Taste for salt and add as needed. Stir well and turn off the stove. The remaining heat will cook the onions but the will still hold their shape. Garnish with chives if you'd like -- note** I haven't used cilantro as a garnish because it does change the taste of the dish. If you LOVE cilantro, you may add it, but I recommend garlic chives to add to the onion/garlic flavor profile.
- Serve hot with rice, roti, or my personal favorite, dhal and rice!