Kambing Sioh (Lamb Ribs in Tamarind and Coriander Gravy)

sbs.com.au

Sophielu

4 tbsp vegetable oil

500 g lamb ribs, trimmed and cut into individual ribs

3 tbsp coconut sugar

1 tbsp honey

coriander sprigs, to garnish

steamed Jasmine rice, to serve

subheading: Marinade:

1 brown onion

3 garlic cloves

50 g tamarind pulp, mixed with 150 ml warm water, strained

2 tbsp black bean paste

1½ tsp ground coriander

1½ tsp ground cumin

1 tbsp chilli powder

3 tbsp coconut sugar

2 tsp caramel masakan (dark soy sauce)

1 tsp white pepper, to taste

1 tsp salt

1 tbsp rice wine

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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