Wednesday, June 2, 2010

Malaysian lamb

Hot hot hot!!  Not for those who like their spices mild :-)  You can roast a piece of leg, coated with this sauce, or you can do it in a crock pot with the sauce acting as more of a stew.

Malaysian Lamb

Up to 2 lbs of lamb, preferably boneless

1/4 c tomato sauce
1/4 c brown sugar
1 T fresh ginger, grated
2 T fish sauce (we used Thai Kitchen brand)
1 T chile sauce with garlic

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