Fusion Kitchen · Lunch
Tamarind and Chilli Corn Lamb Bowl
A Colombian-Chinese chifa bowl, grilled lamb slices served over corn and black bean fried rice with a tamarind and aji amarillo dressing so the Andean corn and chilli tradition and the Chinese wok technique and the Colombian sweet-sour balance are all structurally present in a bowl that reinvents three food cultures simultaneously.
$$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
645Calories
38gProtein
28gFat
62gCarbs
8gSugar
6gFiber
1240mgSodium
125mgChol
Goes well with
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Instructions
1
Prep
Whisk tamarind paste, aji amarillo paste, honey, soy sauce, lime juice, grated garlic, and sesame oil until smooth; set aside. Rub lamb steaks with oil, salt, and pepper. Thinly slice spring onions and red chilli; measure corn, black beans, and day-old rice.
2
Char
Heat griddle pan over highest heat until smoking. Cook lamb steaks 3–4 minutes per side until charred and slightly pink at centre. Rest 3 minutes, then slice thinly.
3
Fry
Heat 3 tbsp oil in a wok over highest heat until smoking. Add cold rice, press flat, cook 2 minutes without moving until base crisps. Toss vigorously, push to sides. Crack eggs into centre, scramble 20 seconds, toss through rice.
4
Build
Add corn and black beans to rice, toss 1 minute until heated through. Pour in 2 tbsp soy sauce and sesame oil, toss to combine evenly.
5
Plate
Divide fried rice between two bowls, arrange sliced lamb over top, drizzle tamarind dressing generously over lamb and rice. Scatter coriander, chilli, sesame seeds, and spring onions. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless lamb shoulder steak
- 7 tbsp neutral oil
- 3 tsp fine sea salt
- 0.5 tsp black pepper
- 3 tbsp tamarind paste
- 2 tsp aji amarillo paste
- 2 tbsp honey
- 1/4 cup soy sauce
- 3 tbsp lime juice
- 1 garlic clove
- 3 tsp sesame oil
- 440g (15.5 oz) cooked jasmine rice
- 160g (5.6 oz) corn kernels
- 160g (5.6 oz / 1 can) canned black beans
- 2 large eggs
- 2 scallions
- 10g (small handful) fresh coriander
- 0.5 small red chilli
- 1 tsp toasted sesame seeds
- 2 limes