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Ingredients
(Serves 2)
500g forequarter lamb chops
375ml beer
½ bunch rosemary, tips only
1 tsp crushed garlic
2 tbsp oyster sauce
1 stick of celery
2 dried bay leaves
1 tbsp tamarind paste
2 tbsp tomato paste
2 tbsp cornflour, mixed with 4 tbsp water (if you want to thicken the sauce)
Method
Place all ingredients (except cornflour) into a container and marinade for at least 1 hour.
Place all ingredients into a pan and simmer for 30-45 minutes.
Remove the lamb from the sauce and continue to boil for 5 minutes. Thicken with the cornflour if desired.
Char grill the poached lamb and cook for 5-8 minutes on both sides.
Serve with rice and sauce
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