Tamarind Sauce
Ismail created this dish for MasterChef UK Professionals Series 18. A component of the Spiced Lamb Chop with Herb Crust: a small-quantity, high-impact sauce built from tamarind paste, stock, brown sugar, and ginger, reduced until glossy and finished with butter. Monica Galetti warned the critics that a little goes a long way — the sauce is designed to be drizzled sparingly, providing a forceful sweet-acid counterpoint to the richness of spiced lamb.
- Time: 25 min
Source: Relaxed Recipes
Ingredients
- Combine tamarind paste, stock, brown sugar, garlic clove, and ginger in a small
- Simmer 12–15 minutes until slightly thickened and glossy. Strain through a fine
- Return the strained sauce to the pan. Off the heat, whisk in butter until emulsi
- The sauce is intentionally intense - use sparingly, drizzled around the plate. I