Crying Tiger Lamb

Preparation info
  • Serves


    as a main dish as part of a multi-course meal
    • Difficulty


    • Ready in

      15 min

Appears in
Everyday Thai Cooking: Quick and Easy Family Style Recipes

By Katie Chin

Published 2013

  • About

Hey, cry baby! It’s okay to cry especially when you’re enjoying this spicy dish which got its name because it’s so hot it’ll make a tiger howl. It’s traditionally made with beef but I decided to try this version with lamb. You could easily swap out the lamb chops with some flank steak or filet mignon if you’re craving steak.


  • 4 lamb loin chops
  • ½ cup (14 g) finely chopped fresh coriander leaves (cilan


  1. Make the Marinade: Whisk together the oil, fish sauce, soy sauce, palm sugar, garlic, and pepper. Place the lamb loins in a large sealable plastic bag and pour Marinade over lamb. Place in refrigerator for at least 2 hours (and up to 8 hours).
  2. Sauce: Whisk the fish sauce, lime juice, sugar, chilies, and shallots in a small bowl until combined.
  3. Heat a