Balinese-style lamb forequarter chops with cauliflower rice
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.
■Source: Meat and Livestock Australia, http://www.beefandlamb.com.au/Home