Tomato-kissed lamb belly in gravy
While planning for the lunch today, I looked out of my living room’s window…it is a beautiful day, perfect to go out in the garden and enjoy the cool breeze! So I decided to spend some time outdoors with my daughter, after dropping my son to school. The lunch should be a one-course meal today, so that I get some spare time to move out. When such is the situation, my family (and me) mostly prefers to eat a meat dish, cooked in a special way, but with no shortcuts. It has to be a single dish, but a perfect dish. So I decided to make this lamb gravy today, which has a combination of freshly chopped tomatoes as well as tomato sauce in it. The combination always works well with lamb or pork—it gives volume to the gravy and an incomparable taste! That’s why I named it as tomato-kissed lamb belly in gravy.
Have you ever tried the mixture of tomato sauce and oyster sauce with dried scallops to marinate lamb? The latter (oyster sauce with dried scallops) is commonly available in the supermarkets in Hong Kong. Believe me, it works well!
Tomato-Kissed Lamb Belly in Gravy
Ingredients for Marination:
- Lamb belly, cut into medium-sized pieces: 500 g
- Salt: ¾ tsp
- Oyster sauce with dried scallops: 4 tbsp
- Tomato sauce: 4 tbsp
Ingredients for Cooking:
- Bay leaves, small: 3-4
- Onion, chopped coarsely: 1
- Garlic, crushed: 10 pods
- Tomatoes, chopped: 3 (big)
- Oil: 4 tbsp
- Salt: ½ tsp
- Honey: 1 tsp
- White pepper powder: 2 tsp
- Red pepper powder: 1 tsp
- Cinnamon powder: 1 tsp
- Tomato sauce: 4 tbsp
- Water: 1½ cup
Method of Preparation:
The marinated lamb in oyster sauce and tomato sauce, with a dash of salt
Marinate the lamb pieces with salt, oyster sauce and tomato sauce for two hours.
Now, heat a skillet and pour the oil. When it starts smoking, add the bay leaves. When these become brownish and give out a nice aroma, add the onion.
Sauté till the contents become light brown and then add the crushed garlic and chopped tomatoes.
Add salt and a little water (around 4 tbsp) and cover. Let this cook, till the contents become soft and saucy, as shown below.
Now add the lamb pieces and cook over a low heat for 1 hour, covered, stirring and sprinkling water from time to time.
This slow cooking allows the tomatoes and the tomato sauce to slowly percolate into the deepest part of the lamb pieces, thus imparting a unique tomato-kissed flavour to the final product.
Now add the white and red pepper powders, cinnamon powder and honey and cook over medium heat for 10 minutes. Add the water and boil the contents for another ½ hour, covered.
Add the rest of the tomato sauce, stir, cook for two more minutes. Switch off the gas, cover for sometime.
After sometime, open the lid, smell the aroma and be hungry!