Lamb Rack with Tamarind Tomato Stew
Your dinners will be the talk of the town with this scrumptious roasted lamb served with a tangy tamarind-infused tomato gravy. Asian spices and flavours make it unforgettably mouth-watering.
Ingredients
Marination
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Lamb Rack, trimmed 1200 g
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White Peppercorn, milled 2 g
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Olive Oil 60 ml
Tamarind Tomato Stew
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Oil 20 ml
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Garlic, peeled and sliced 40 g
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Black Mustard Seed, roasted 3 g
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Curry Leaf 4 g
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Carrot, diced 80 g
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Potato, diced 100 g
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Coriander, chopped 30 g
Garnishes and Condiments
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Coriander Cress, cut and washed 5 g
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Mint Leaf, cut and washed 5 g
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Chervil, washed 5 g
Preparation
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Marination
- In a mixing bowl, mix well all ingredients and marinate lamb rack overnight.
- In a pan, sear the lamb rack till caramelised.
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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 Knorr 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.
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Garnishes and Condiments
- Prepare ingredients as mentioned above.
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Before Serving
- Rest lamb rack and portion it.
- Plate lamb rack, vegetables and drizzle sauce over it.
- Garnish and serve.
