Ginger and Galangal

• 1 1/2 tablespoons mirin
• 1 1/2 tablespoons Japanese rice vinegar
• 1cm piece ginger, peeled, finely grated
• 1 teaspoon caster sugar
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds, toasted

Method:

1. Place mirin, rice vinegar, ginger, sugar, oils and sesame seeds in a bowl and whisk until well combined. 

what you'll need:

• 4 lamb cutlets, pounded

Marinade:

• 3 tbs soy sauce
• 3 tbs palm sugar
• Black & white pepper
• 1 tbs garlic
• 1 handful mint, chopped
• 1 handful lemongrass, chopped

Spicy Sauce:

• Roast and grind:
• 2 tsp uncooked rice
• 2 tbs shredded galangal
• 2 tbs shredded lemongrass
• 1 kaffir lime leaf, shredded
• 2 tbs fine-diced coriander root

Add to:

• 3 tbs tamarind juice
• 3 tbs palm sugar
• 1 tbs water
• ½ tsp dried chilli
• Kaffir lime leaves (garnish)

Method:

1. Use meat hammer to flatten cutlets.
2. In a bowl, mix together all ingredients for marinade and place cutlets in marinade.
3. Rub marinade firmly into cutlets and leave for at least 1 hour before cooking.
4. Roast and grind the rice, galangal, lemongrass and kaffir lime leaf.
5. Mix tamarind juice, palm sugar, water and dried chilli in a saucepan and heat.
6. When the mixture comes to the boil, remove from the heat and allow to cool.
7. Add the ground rice and Thai herb mix and stir to combine.
8. Cook marinated cutlets on grill or barbecue.
9. Place on serving dish and pour spicy sauce over cutlets, garnish with shredded kaffir leaves.