Begin by cooking the rice. Rinse it well under cold water in a colander to remove dust and dirt and then put it into a deep, heavy-bottomed pot with half a teaspoon of salt and the three cups of water. Put a lid on and heat on an element turned to high. When it comes to the boil stir well and turn to a simmer, then put the lid back on. It will take a lot longer to cook than white rice, so after 15 minutes give it a gentle stir, add more water if needed and keep it cooking. Check again after another 10 minutes. This rice is very glutinous, so don’t expect it to go fluffy – when cooked it will still be on the chewy side. Stir in half the coriander and put the rice to one side with the lid on.
Toss the lamb in the sesame oil and bring a frying pan to a high heat. Add all the fillets and brown on all sides. Pour in the coconut milk, tamarind paste and fish sauce and bring to the boil, then turn to a simmer and cook for 1 minute. Now remove the fillets – which should be nicely pink on the inside – to a warm plate. Turn the tamarind mixture up to a full boil again and reduce it by half.
Serve the lamb on top of the rice with the sauce poured over and the remaining coriander sprinkled on top of that.
© 1997 Peter Gordon. All rights reserved.