Siam Garden

 Ingredients (serves one) 

• 180g lamb chop 
• 30g tamarind 
• 10g dry chilli 
• 15g palm sugar 
• 5g fish sauce 
• 10g white soya sauce 
• 50g green broccoli 
• 50g cauliflower 
• 30g black mushroom 
• 20g carrot 
• 5g oyster sauce 

Method

1. Marinate the lamb chop with white soya sauce and pan-fry. 
2. Peel the skin off the kale and boil in water. 
3. Arrange the lamb chop on the kale. 
4. Heat the tamarind water and add dried chilli, palm sugar, fish sauce. Stir and cook for 30 minutes. 
5. Pour the tamarind sauce over the lamb chop. 
6. Garnish with fried shallots and dried chilli. 

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