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Sticky Tamarind Lamb

A recipe from the Good Food collection.


Sticky Tamarind Lamb
Sticky Tamarind Lamb
2 tablespoons lime juice
1 tablespoon tamarind concentrate
1 tablespoon fish sauce
2 tablespoons peanut oil
500 g (1 lb 2 oz) lean lamb sirloin or backstrap fillets, thinly sliced
150 g (5½ oz) sugar snap peas, trimmed
3 red Asian shallots, finely chopped
2 garlic cloves, crushed
2 tablespoons toasted unsalted peanuts, crushed


  1. Combine the lime juice, tamarind concentrate and fish sauce in a small non-metallic bowl or jug.
  2. Heat a non-stick wok over high heat, add 1 tablespoon of oil and swirl to coat. Stir-fry the lamb in batches for 2–3 minutes, or until well browned. Make sure the wok is hot before adding each batch. Remove and keep warm.
  3. Heat the remaining oil in the wok, then quickly stir-fry the sugar snap peas over a high heat for about 1 minute, or until just tender. Remove from the wok.
  4. Add the shallots and garlic to the wok and stir-fry for 30 seconds, or until fragrant. Add tamarind mixture, bring it to the boil and simmer for 2–3 minutes, or until reduced to a thick, sticky syrup.
  5. Return the lamb and sugar snap peas to the wok and toss to coat well with the sauce. Serve immediately garnished with the crushed peanuts.
Main ingredient:

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