• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Description

Use the popular tom yam paste to add some oomph to your dishes. It’s versatile enough to adjust: if you like it mild, use less, and if you prefer to hear a ringing in your ears when you eat, put in an additional tablespoon! This recipe was first published in Amy Beh’s column, Cook’s Nook. 

Recipe Ingredient

  • 4 slices lamb shoulder chops
  • 2 onions (sliced thinly)
  • 2 tbsp coriander leaves (chopped)
  • 1 tbsp butter
  • [Marinade] :
  • 2 tbsp tom yam paste
  • 1 tbsp meat curry powder
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1/2 tsp pepper
  • 1/2 tbsp ground black pepper

Instructions

  1. Trim off excess fat from the lamb chops. Cook the chops with ginger in a pot of water for 30-35 minutes. Remove and season with the marinade and coriander leaves for at least two hours.
  2. Heat a grill pan with butter. Add in marinated lamb and pan-fry each side for 10 minutes.
  3. Add in onions and fry briefly until onions turn soft.
  4. Once lamb is cooked to your preferred doneness, dish out and serve.

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