Tamarind and Chilli Corn Lamb Bowl
A Colombian-Chinese chifa bowl, grilled lamb slices served over corn and black bean fried rice with a tamarind and aji amarillo dressing so the Andean corn and chilli tradition and the Chinese wok technique and the Colombian sweet-sour balance are all structurally present in a bowl that reinvents three food cultures simultaneously.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk tamarind paste, aji amarillo paste, honey, 1/4 cup soy sauce, lime juice, grated garlic, and sesame oil until smooth; set aside. Rub lamb steaks with 2 tbsp oil, salt, and pepper. Thinly slice scallions and red chilli; measure corn, black beans, and day-old rice.
Char
Heat griddle pan over highest heat until smoking. Cook lamb steaks 3–4 minutes per side until charred and slightly pink at centre. Rest 3 minutes, then slice thinly.
Fry
Heat 3 tbsp oil in a large wok over highest heat until smoking. Add cold rice, press flat, cook 2 minutes without moving until base crisps. Toss vigorously, push to sides. Crack eggs into centre, scramble 20 seconds, toss through rice.
Build
Add corn and black beans to rice, toss 1–2 minutes until heated through. Drizzle with remaining 2 tbsp oil and sesame oil, toss to combine evenly.
Plate
Spoon fried rice into bowls, arrange sliced lamb over top, drizzle tamarind dressing generously over lamb and rice. Scatter coriander, chilli, sesame seeds, and scallions. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.