Ingredients:

Allergens in bold

Onion

Red Pepper

Green Pepper

Red Chilli

Lemongrass

Chicken Stock Pot (Celery)

Lamb Strips

Crushed Ginger (Sulphites)

Crushed Garlic (Sulphites)

Desiccated Coconut (Sulphites)

Basmati Rice

Kecap Manis (Soya)

Chiu Chow Chilli Oil

Crispy Fried Onions (Gluten)

Nutritional Information:

Per serving: Energy (kcal) 824 Fat 31g of which saturates 13g Carbohydrates 96g of which sugars 20g Protein 41g Salt 6.77g

Recipe Description:

Malaysian and Singaporean cuisine is so dizzyingly diverse that a casual meal can start to feel like peeling back layers of history and colonisation, encountering Thai flavours, Chinese techniques, Indian aromas, and traces of both Western and Middle Eastern influence among the fragrancy and punch of local Malay cuisine. This succulent lamb is an example of how southern Chinese-style cooking has become richer and spicier in its Malaysian incarnation— sweeter, darker kecap manis takes soy sauce’s place, while a garnish of toasted coconut, crispy onions and smoky chilli oil offers an unforgettable first impression before the first bite.