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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

  • Lamb Shank 1000.0 g
  • Canola or Corn Oil 60.0 ml
  • Pineapple Chunks (optional) 150.0 g
  • Coconut Cream or Milk 500.0 ml
  • Eggplant, large dice 200.0 g
  • Fish sauce to taste
  • Brown Sugar or Palm Sugar, to taste
  • Fresh basil leaves, chiffonade 10.0 g


  • Fried Shallots 5.0 g
  • Coriander Leaves 10.0 g
  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