Lamb Fillets Braised with Tamarind & Coconut on Black Rice

Preparation info

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

In this dish the sweetness of the coconut, and indeed the lamb, is offset by the sharpness of the tamarind. I have served it both as a starter and, with lamb loin in place of the fillets, as a main course. Black rice is a native of Southeast Asia and is a real rice – it shouldn’t be confused with Canadian wild rice, which is actually a form of grass seed. In Asia it is usually eaten as a dessert rice (as in the famous black rice and banana pudding of Ubud, Bali). If you can’t find it, use o