Lemongrass Pandan Halal Lamb with Thai Basil and Coconut Ginger Glaze is a delightful fusion of traditional Thai flavors and succulent lamb. The dish combines the aromatic essence of lemongrass and pandan leaves with the warm, earthy notes of Thai basil. The lamb is marinated and glazed with a coconut ginger sauce, enhancing its tender texture and rich taste. This dish is cherished for its layers of flavor, balancing sweet, spicy, and savory elements. Perfect for gatherings, it offers an authentic taste of Southeast Asia that is both halal and indulgent, making it a favorite among food enthusiasts.
Lemongrass Pandan Lamb with Basil Glaze
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Lamb – 500 Grams
- Lemongrass – 2 Piece
- Pandan Leaves – 3 Piece
- Thai Basil – 1 Cup
- Coconut Milk – 1 Cup
- Ginger – 2 Tbsp
- Soy Sauce – 2 Tbsp
- Garlic – 4 Piece
- Sugar – 1 Tbsp
- Salt – 1 Tsp
Nutrition
Per Serving
420 Kcal
Calories
30 Grams
Total Fat
15 Grams
Saturated Fat
120 Mg
Cholesterol
600 Mg
Sodium
12 Grams
Total Carbohydrate
25 Grams
Protein
5 Grams
Sugar
Directions
Step 1
Slice the lamb into bite-sized pieces and set aside.
Step 2
Chop lemongrass and pandan leaves.
Step 3
Blend with ginger and garlic to create a paste.
Step 4
Marinate lamb with the paste, soy sauce, and salt for 30 minutes.
Step 5
Heat coconut milk in a pan, add the marinated lamb, and cook until tender.
Step 6
Add sugar and Thai basil, stirring until the glaze thickens.
Step 7
Serve hot, garnished with fresh Thai basil leaves.
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