Cut lamb chops into bite size. See pic below. Keep aside.

Gather and prep all ingredients;
1. Lemongrass - cut and bruised

2. Garlic - bruised and chopped

3. Ginger - thinly sliced then julliened (see pic)

4. Turmeric powder

Over medium heat, heat 1/3 cup of oil in a wok. Add garlic, lemongrass and ginger. Sauté for 1 minute, then add 2 tsp of turmeric powder. Continuously stirring and sauteing until you can smell the aroma of turmeric and garlic is visibly golden.

Add the meat. Stir to mix. Still on medium heat, keep stirring for few minutes until the meat pieces turn opaque. Turn the heat to medium low. Cover the wok with a lid. Leave the meat to cook for another 10-15 minutes. At this stage, as it cooks over medium low heat, the meat produces a good amount of liquid.

Remove the lid from the wok. Stir again.

Add 4-5 tablespoons of DARK soy sauce, a tsp of chicken seasoning powder or chicken bouillon and 1 1/2 tablespoons of sugar. Stir well, making sure meat is well coated in the sauce & seasonings.

Next, turn the gas burner to the highest heat. Leave the meat to cook, with NO LID ON (uncovered), over high heat for 4-5 minutes. This is to reduce the liquid from the meat and to slightly thicken the sauce. At this stage, you can see the meat looks darker and lightly oily. Then stir again. This time, taste the meat. Adjust seasonings accordingly. Once you are happy with the seasonings, remove from the heat and serve hot with rice.