I work in ...


Your content is being adapted
based on your type of business

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe



Spice Paste Preparation

  • Red Onions or Shallots, peeled and quartered 100.0 g
  • Garlic cloves, minced 40.0 g
  • Lemongrass, stalks only, sliced 60.0 g
  • Green Chilies 30.0 g
  • Ginger, peeled and sliced 30.0 g
  • Shrimp Paste, prepared 60.0 g
  • Turmeric Powder 5.0 g
  • Coriander Leaves 20.0 g
  • Coriander roots 10.0 g

Lamb Preparation


  • Fried Shallots 5.0 g
  • Coriander Leaves 10.0 g

Inspired by lamb stew lovingly cooked for hours by lola during family gatherings, this dish with a twist to the usual lamb stew brings back delicious memories to diners of all ages.



  1. Spice Paste Preparation

    • In a food processor, put the onions, garlic cloves, lemongrass, chilies, ginger, shrimp paste, turmeric, coriander leaves, and coriander roots
    • Puree into a smooth paste
    • Set aside
  2. Lamb Preparation

    • Season the lamb with Knorr Chicken Powder and set aside to marinate
    • Heat oil in a sauce pot or wok
    • Add the spice paste and saute until fragrant
    • Add the Knorr Tamarind Soup Base
    • Pour the coconut cream in
    • Add the pineapple chunks and eggplant
    • Simmer until the lamb is tender
    • Adjust seasoning with fish sauce if needed
    • Transfer the cooked lamb onto a serving bowl
    • Let the sauce continue to simmer until thick and creamy
    • Add the basil leaves
  3. Presentation

    • Garnish with coriander leaves and more basil leaves
    • Top with fried shallots