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Lamb Stew in Spicy Tamarind Sauce
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.
Ingredients
Lamb Stew in Spicy Tamarind Sauce
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱1.5
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Spice Paste Preparation
Red Onions or Shallots, peeled and quartered
/g
100.0 g
0%
Garlic cloves, minced
/g
40.0 g
0%
Lemongrass, stalks only, sliced
/g
60.0 g
0%
Green Chilies
/g
30.0 g
0%
Ginger, peeled and sliced
/g
30.0 g
0%
Shrimp Paste, prepared
/g
60.0 g
0%
Turmeric Powder
/g
5.0 g
0%
Coriander Leaves
/g
20.0 g
0%
Coriander roots
/g
10.0 g
0%
Lamb Preparation
Lamb Shank
/g
1000.0 g
0%
Canola or Corn Oil
/ml
60.0 ml
0%
Knorr Sinigang Sa Sampalok Mix 800g
/g
15.0 g
0%
Pineapple Chunks (optional)
/g
150.0 g
0%
Coconut Cream or Milk
/ml
500.0 ml
0%
Eggplant, large dice
/g
200.0 g
0%
Fish sauce to taste
/g
0.0 g
0%
Brown Sugar or Palm Sugar, to taste
/g
0.0 g
0%
Fresh basil leaves, chiffonade
/g
10.0 g
0%
Knorr Rostip Chicken Seasoning Powder 1kg
/g
15.0 g
0%
Presentation
Fried Shallots
/g
5.0 g
0%
Coriander Leaves
/g
10.0 g
0%
Ingredient name
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Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Spice Paste Preparation
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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
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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
Presentation
-
Fried Shallots 5.0 g
-
Coriander Leaves 10.0 g
Preparation
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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
-
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
-
Presentation
- Garnish with coriander leaves and more basil leaves
- Top with fried shallots
