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Lamb with Ground Seaweed


Lamb with Ground Seaweed
4 to 6 lamb chops
½ teaspoon seaweed powder
3 leaves basil, minced
¼ teaspoon minced fresh garlic
½ teaspoon cornstarch
1 Tablespoon dark soy sauce
1 teaspoon sa cha sauce
¼ cup chicken broth
1 Tablespoon cornstarch

1. Rinse and dry the lamb chops using paper towels. Then mix seaweed powder and the basil and toss them with this mixture and set aside for half an hour.
2. Next, brush them with cornstarch mixed with the soy sauce and sa cha sauce, and let them rest another half an hour.
3. Bring the broth to the boil, add the chops, and simmer about six minutes or until no longer pink, then serve

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