Crying Tiger Lamb

Name: Crying Tiger Lamb
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 6 as a main dish as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 teaspoon sugar; 2 tablespoons fish sauce (nam pla); ½ cup (14 g) finely chopped fresh coriander leaves (cilantro) leaves; 4 lamb loin chops; 2 tablespoons freshly squeezed lime juice; 1 tablespoon oil; 3 fresh hot red or green chilies, preferably Thai (deseeded if you prefer less heat), finely sliced; 1 tablespoon palm or brown sugar; 1 teaspoon freshly ground black pepper; 3 cloves garlic, minced; 1 tablespoon soy sauce; 1 tablespoon finely chopped shallots

Preparation info

Serves
6
as a main dish as part of a multi-course meal

Difficulty
Easy
Ready in
15 min

Appears in

Everyday Thai Cooking

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.

Ingredients

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

Asia
Thailand
Main course
South East Asia

Method

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).
Sauce: Whisk the fish sauce, lime juice, sugar, chilies, and shallots in a small bowl until combined.
Heat a