Balinese-style lamb forequarter chops with cauliflower rice

December 13, 2017

Balinese-style lamb forequarter chops with cauliflower rice

Balinese-style lamb forequarter chops with cauliflower rice

Serves: 4.


4 lamb forequarter chops, trimmed

2 eschalots, thinly sliced

2 garlic cloves, crushed

1 long red chilli, finely chopped

cup crunchy peanut butter

1 tbsp kecap manis (sweet soy sauce)

1 tbsp tamarind concentrate

1 tbsp sweet chilli sauce

270ml light coconut milk

1 tbsp olive oil

2 green onions, finely chopped

large head cauliflower, cut into florets

Steamed sugar snap peas, to serve


Preheat oven to 180°C (160° fan-forced). Lightly spray a non-stick frying pan with oil and heat over medium heat.

Add eschalots and cook for 3 minutes or until softened.

Add garlic and chilli and cook for a further minute.

Add peanut butter, kecap manis, tamarind and coconut milk, stir well and bring to the boil. Season to taste.

Arrange lamb in a large baking dish, pour over sauce and turn to coat.

Cook for 20 to 25 minutes or until lamb is tender.

Meanwhile, place cauliflower in a food processor and process until it resembles rice.

Heat oil in a large non-stick frying pan over medium heat, add green onions and cook for 1 to 2 minutes then add cauliflower and cook for 3 to 4 minutes or until warmed through. Season.

Serve lamb with extra sauce, cauliflower rice and sugar snap peas.

â– Source: Meat and Livestock Australia,

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