Tamarind Malaysian Lamb Ribs with Fish-Salt Potatoes Recipe by Judy Joo | Yummly
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Tamarind Malaysian Lamb Ribs with Fish-Salt Potatoes

Melissa Guyre: "Best potato recipe ever and really enjoyed the r…" Read More
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Transport your taste buds to another dimension with lamb ribs marinated with Malaysian curry, tamarind-date sauce, and dried curry leaves. Bonus points for the umami-rich gold potatoes! To buy specialty ingredients used in this recipe, visit Snuk Foods.


  • 16 baby Yukon gold potatoes
  • 1 1/2 tsp. kosher salt (for potatoes)
  • 1 1/2 Tbsp. melted butter
  • 3 pinches Red Boat® Fish Salt (or substitute with sea salt)
  • 2 tsp. Snuk® Dried Curry Leaves (or substitute with a mix of lime zest (1 lime for every 8 curry leaves) and basil leaves (same number as curry leaves))
  • 4 Tbsp. Mama Lam's® Malaysian Curry Paste (or substitute with 1 tsp. curry powder for every Tbsp. curry paste)
  • 1 Tbsp. Basbaas® Somali Tamarind Date Sauce (or tamarind date chutney, plus more to taste if desired)
  • 2 Tbsp. extra virgin olive oil
  • 1 rack of lamb (about 8 ribs, French cut)
  • fresh flat leaf parsley (for garnish, optional)
  • kosher salt (for serving)
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    Jonathan Talbott 2 years ago
    id probably cook this at a lower heat and for longer. good ingredients but the cooking time really needs some adjustment.
    Melissa Guyre 2 years ago
    Best potato recipe ever and really enjoyed the rack of lamb - Will do it again!