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Marination

  • Lamb Rack, trimmed 1200 g
  • White Peppercorn, milled 2 g
  • Olive Oil 60 ml

Tamarind Tomato Stew

  • Oil 20 ml
  • Garlic, peeled and sliced 40 g
  • Black Mustard Seed, roasted 3 g
  • Curry Leaf 4 g
  • Rendang Paste 30 g
  • Carrot, diced 80 g
  • Potato, diced 100 g
  • Coriander, chopped 30 g

Garnishes and Condiments

  • Coriander Cress, cut and washed 5 g
  • Mint Leaf, cut and washed 5 g
  • Chervil, washed 5 g
  1. Marination

    • In a mixing bowl, mix well all ingredients and marinate lamb rack overnight.
    • In a pan, sear the lamb rack till caramelised.
  2. Tamarind Tomato Stew

    • In a pot, stir fry garlic, curry leaf and mustard seed with oil till fragrant.
    • Add in carrots, potatoes and roast till caramelised.
    • Add in rendang paste, Knorr South East Asian Spice Paste. Stir fry till fragrant.
    • Add in Knorr Pronto Tomato Sauce, bring to boil and let it simmer for 10 mins.
    • Fold in Knorr Concentrated Tamarind Sauce and simmer lamb rack in sauce.
    • Cook till desired doneness.
  3. Garnishes and Condiments

    • Prepare ingredients as mentioned above.
  4. Before Serving

    • Rest lamb rack and portion it.
    • Plate lamb rack, vegetables and drizzle sauce over it.
    • Garnish and serve.