Lunch
Tamarind and Chilli Corn Lamb Bowl
A Colombian-Chinese chifa bowl, grilled lamb slices served over corn and black bean fried rice with a tamarind and aji amarillo dressing so the Andean corn and chilli tradition and the Chinese wok technique and the Colombian sweet-sour balance are all structurally present in a bowl that reinvents three food cultures simultaneously.
$8
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
645Calories
38gProtein
28gFat
62gCarbs
8gSugar
6gFiber
1240mgSodium
125mgChol
0gSat Fat
Goes well with
Indian Pale Ale (IPA)
local
Lassi (Mango)
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Whisk tamarind paste, aji amarillo paste, honey, soy sauce, lime juice, grated garlic, and sesame oil until smooth; set aside. Rub lamb steak with oil, salt, and pepper. Thinly slice spring onions and red chilli; measure corn, black beans, and day-old rice.
2
Char
Heat griddle pan over highest heat until smoking. Cook lamb 3–4 minutes per side until charred and slightly pink at centre. Rest 3 minutes, then slice thinly.
3
Fry
Heat 1.5 tbsp oil in a wok over highest heat until smoking. Add cold rice, press flat, cook 2 minutes without moving until base crisps. Toss vigorously, push to sides. Crack egg into centre, scramble 20 seconds, toss through rice.
4
Build
Add corn and black beans to rice, toss 1 minute until heated through. Pour in soy sauce and sesame oil, toss to combine evenly.
5
Plate
Spoon fried rice into a bowl, arrange sliced lamb over top, drizzle tamarind dressing generously over lamb and rice. Scatter coriander, chilli, sesame seeds, and spring onions. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless lamb shoulder steak
- 7 tbsp7 tbsp neutral oil
- 3 tsp3 tsp fine sea salt
- 1/2 tsp1/2 tsp black pepper
- 3 tbsp3 tbsp tamarind paste
- 2 tsp2 tsp aji amarillo paste
- 2 tbsp2 tbsp honey
- 4 tbsp4 tbsp soy sauce
- 3 tbsp3 tbsp lime juice
- 1 clove1 clove garlic
- 3 tsp3 tsp sesame oil
- 440g440g cooked jasmine rice
- 160g160g corn kernels
- 160g160g canned black beans
- 22 large eggs
- 22 spring onion
- 10g10g fresh coriander
- 11 small red chilli
- 1 tsp1 tsp toasted sesame seeds
- 22 lime
