Tamarind Malaysian Lamb Ribs with Fish-Salt Potatoes



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…

ods](https://snukfoods.com/). Their limited-edition Global Kitchen Kit was made just for Yummly to compliment Judy Joo's collection on Yummly Pro and features 10 unique curated ingredients from around the world.

Read More


  • 16 baby Yukon gold potatoes
  • 1 1/2 teaspoons kosher salt (for potatoes)
  • 1 1/2 tablespoons melted butter
  • 3 pinches Red Boat® Fish Salt (or substitute with sea salt)
  • 2 teaspoons Snuk® Dried Curry Leaves (or substitute with a mix of lime zest and basil leaves; 1 lime for every 8 curry leaves and same number as curry leaves)
  • 4 tablespoons Mama Lam's® Malaysian Curry Paste (or substitute with 1 tsp. curry powder for every Tbsp. curry paste)
  • 1 tablespoon Basbaas® Somali Tamarind Date Sauce (or tamarind date chutney, plus more to taste if desired)
  • 2 tablespoons extra virgin olive oil
  • 1 rack of lamb (about 8 ribs, French cut)
  • fresh flat leaf parsley (for garnish)
  • kosher salt (for serving)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner