Friday 27 January 2017


GRILLED LAMB CHOP with tamarind palm sugar sauce

8 pcs Lamb chop
3 tbsp olive oil
Salt and pepper to taste
Tamarind and palm sugar sauce:
3 tbsp Oil for frying 
6 pcs Shallots, chopped
3 cloves Garlic, chopped
10 pcs Red chili, seedless, chopped         
1 cm Galangal, chopped
4 pcs Candlenut, roasted, ground
½ tsp Shrimp paste, roasted, ground
1 stalk Lemongrass, finely chopped
2 sheets Salam leaf
2 tbsp Palm Sugar
60 cc Tamarind juice
500 cc Coconut Milk
200 cc chicken stock   
Salt and pepper
2 tbsp sugar

Garnish: Sweet Basil Leaves

Tamarind palm sugar sauce: 
To make a paste of the spices: shallot, garlic, chili, galangal, candlenut, shrimp paste and lemongrass.
Then heat oil in frying pan and cook the spices pasted until aromatic.  Add the rest of ingredients and let it boil. Season with salt, pepper and sugar. Continue cooking until sauce reduced and thicken.
Marinade Lamb chop with Salt, Pepper and 4 tbsp of the tamarind palm sugar sauce. Pour olive oil and grill on high heat until done. Basting few times with the sauce. Serve hot with the remaining sauce.
Garnish with sweet basil leaves.

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