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Balinese Style Lamb

Syrah's picture

I have no idea how authentic this actually is, but what I do know is that it is easy, certainly easy enough for a weeknight, and that the result was something delicious.

It was unusual, and someone who normally hates leftovers is taking it for his lunch. A minor victory for me. I am having a slight problem with hot spiced food at the moment, so I cut the chilis down to two for 600g lamb. Next time I would add another. If lamb doesn't appeal, I bet this would be good with beef too. Oooh I didn't toast the coconut, totally forgot. We had it with green beans instead of sugar snap.

Balinese Style Lamb

1 Tbs peanut oil
700 g lamb backstrap fillets, sliced thinly
Paste
5 fresh red thai chilis, seeded and chopped coarsely
2 tsp fish sauce
2 medium brown onions, peeled and cut into wedges
3 cloves garlic, peeled and smashed
50 g fresh ginger, peeled and chopped
2 Tbs dessicated coconut, toasted
Sauce
1 Tbs brown sugar
1 Tbs kecap manis
1 Tbs soy sauce
1 Tbs lime juice

1 Blend or process the paste ingredients until they form a paste.
2 Heat oil in a wok, stirfry lamb in batches until browned all over. Add chilli mixture to wok and stirfry until fragrant.
3 Return lamb to wok with remaining ingredients, until heated through.
4 Serve with steamed jasmine rice and stir fried sugar snap peas.

Servings: 4
Preparation time: 10 minutes
Ready in: 30 minutes

"god, I'd love to turn this little blue world upside down", Tori Amos


Edited 2/11/2007 3:23 pm by Syrah

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

Wolvie's picture

(post #33870, reply #1 of 11)

this sounds good - thanks for posting!


I do "asian" flavored lamb quite a bit - so this fits right in. :-)


 


I don't make jokes. I just watch the government and report the facts. - Will Rogers

 

SallyBR1's picture

(post #33870, reply #2 of 11)

What is the backstrap filet????

Would it work with thin slices of leg of lamb?

 


 


"I was not courageous, I was inebriated"
(Canuck's suggestion, January 2007)

Gretchen's picture

(post #33870, reply #3 of 11)

Something I don't think we get here very much--the lamb tenderloin. I think chunks of leg would be tender enough.

Gretchen

Gretchen
SallyBR1's picture

(post #33870, reply #4 of 11)

You know, I am just thinking that the Chinese market had it.

Next time I go there, it will be on my list

(I am salivating in anticipation)

 


 


"I was not courageous, I was inebriated"
(Canuck's suggestion, January 2007)

Syrah's picture

(post #33870, reply #9 of 11)

Gretchen has it right. Any cut that you can slice thin and will be tender with quick cooking will work. I don't buy the stirfry pieces that the butchers offer because I have little trust on the cut that I'm getting.

Normally a Tbs (tablespoon) is written as such to quickly distinguish from a tsp (teaspoon). I just didn't type well last night, and it actually came from a cookbook not the web, so I couldn't just copy and paste.

"god, I'd love to turn this little blue world upside down", Tori Amos

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

TracyK's picture

(post #33870, reply #5 of 11)

This sounds great... thanks for posting! :-)

CT poster in bad standing since 2000.

wonka's picture

(post #33870, reply #6 of 11)

I just thought I should check with you. Some of the ingredients call for Tbs and some for tbs. Are both of these Tablespoon or is the smaller case a teaspoon?

deejeh's picture

(post #33870, reply #7 of 11)

I suspect all the 'tbs' measurements are for tablespoons - the British/Australian/Canadian convention is tsp for teaspoon.


deej

wonka's picture

(post #33870, reply #8 of 11)

My thoughts too but I thought I'd check it out anyways.

Syrah's picture

(post #33870, reply #10 of 11)

Quite right, I edited for clarity. My bad.

"god, I'd love to turn this little blue world upside down", Tori Amos

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

wonka's picture

(post #33870, reply #11 of 11)

Thanks for the clarification.