I think this has recently become my go-to lamb recipe. The last round I made it for my in-laws and my MIL already said “ok I chup first ok I want this for Deepavali”… Wah wah madammmm 😂 Kicap Pedas Lamb Ribs - Onions: 10 Garlic: 2 whole Ginger: a lot alot Tomatoes: 2 Turmeric powder: 1/2 tsp 5 spice powder: 1/2 tsp Sambal: 2 tbs Light soy sauce: 50ml @lkkmalaysia Dark soy sauce: 10ml @lkkmalaysia Sweet soy sauce: 10ml (ABC brand) Vinegar: 10ml Lamb spare ribs: 2kg Garnish - Chili flakes: 1 tbs Curry leaves: a handful Remember that you need A LOT of ginger, garlic and onions… I prefer to use a chopper for my garlic and onions instead of blending it. It will give a nice bite in the dish. Fry it until it’s brown and slight charred, trust me… It’s not burnt. It’s going to give you the best flavour. I make my own 5 spice powder. If you don’t have any, you can just use whole spices of star anise, clove, cardamon, cinnamon and black pepper (just a little of each). I’d you don’t have any sweet soy sauce, you can swap it for 1 tsp of sugar. Whatever you do in life… Don’t. Add. Any. Water! When your lamb ribs are cooking low and slow it’s going to release its own juices. This whole dish takes roughly 2 hours to make. 20 minutes on high heat to fry the onions etc. Then once the lamb ribs go in, you need LOW heat and covered for 1.5 hours. Open to stir every 15 mins. Then uncovered back on high heat for another 10 minutes to thicken the gravy. After 1.5 hours, check and taste. If you want you can add more salt or more light soy sauce. As always if you want it spicier, you can add dry chillies or chili padi or more chili flakes. This 2kg of lamb spare ribs costed roughly RM170… Special lamb cuts are expensive, so don’t make this dish for annoying people ok. - @jacobscornerrecipes