Lamb with tamarind

Ingredients for 4 servings:

• 500 g lamb (shoulder or leg)
• 50 g spice(s) (tamarind)
• 1 red chili pepper(s), cut into fine rings
• 1 onion(s), diced
• 2 cloves garlic
• 1 lime(s), juice and zest
• 2 tbsp sugar, brown
• 4 tbsp fish sauce
• 100 ml stock (lamb stock, alternatively beef broth)
• 1 can/n tomatoes, chopped
• 1 bunch of coriander
• salt and pepper
• Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(Thailand)

Finely dice the lamb and remove any tendons, fat, etc. Soak the tamarind in hot water for half an hour, then pass it through a sieve. Mix the tamarind puree with the chili rings, crushed garlic, lime juice and zest, sugar, and fish sauce. Season with salt and pepper. Brown the lamb in the oil (in two batches if necessary), add the diced onion, and sauté for about three minutes. Then add the tamarind mixture, stock, and tomatoes, mix well, and simmer gently for about three-quarters of an hour (longer won’t hurt). Taste for seasoning before serving and add a little more sugar, salt, and pepper if desired. Sprinkle with chopped cilantro, if desired. Serve with Chinese noodles or basmati rice.