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
Spice Paste Preparation
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Red Onions or Shallots, peeled and quartered 100 g
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Garlic cloves, minced 40 g
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Lemongrass, stalks only, sliced 60 g
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Green Chilies 30 g
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Ginger, peeled and sliced 30 g
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Shrimp Paste, prepared 60 g
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Turmeric Powder 5 g
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Coriander Leaves 20 g
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Coriander roots 10 g
Lamb Preparation
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Lamb Shank 1000 g
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Canola or Corn Oil 60 ml
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Pineapple Chunks (optional) 150 g
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Coconut Cream or Milk 500 ml
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Eggplant, large dice 200 g
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Fish sauce to taste
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Brown Sugar or Palm Sugar, to taste
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Fresh basil leaves, chiffonade 10 g
Presentation
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Fried Shallots 5 g
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Coriander Leaves 10 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
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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
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Presentation
- Garnish with coriander leaves and more basil leaves
- Top with fried shallots
