Lamb in tamarind and green chilli from Sambal Shiok: The Malaysian Cookbook (page 106) by Mandy Yin

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Notes about this recipe

  • peaceoutdesign on February 22, 2022

    Thick lamb chops were used and seared before putting in the oven. I cooked to medium rare so a bit different than they cooked the breast and not as much fat was released. I used seeded serranos and the chile mix was perfect. I didn't add the lamb to the pan with the chilies just out of the fear of it being too hot.

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