Mak Tok’s Lamb Steak
with Mak Tok’s Signature Chilli Paste
- 2 tablespoon Mak Tok’s Signature Chilli Paste
- 2 lamb leg steaks
- 1/4 teaspoon salt per steak
- 1 teaspoon oil for pan frying
Tangy red cabbage
- 80g red cabbage (sliced)
- 30g carrot (julienned)
- 1 tablespoon light brown sugar
- 1/2 tablespoon apple cider vinegar
- 1/4 teaspoon salt
Garlic herb mash
- 100g baby potatoes (cubed)
- 50g garlic herb butter (unsalted)
- 1 teaspoon salt
Cheeky lamb gravy
- 1/2 cup water
- 1 cube lamb stock
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon whiskey
- 1/8 teaspoon black pepper
- 1 teaspoon light brown sugar
1) Marinate the lamb steak with Mak Tok’s Signature Chilli Paste and season with salt. Set aside while preparing the side dishes.
2) Boil a pot of water. Add the red cabbage and carrot into the boiling water and allow to cook on medium-low heat for 2 minutes. Drain the vegetables and place them in a mixing bowl. Add light brown sugar, apple cider vinegar and salt to the vegetables. Mix well and set aside.
3) Boil a pot of water and add salt to it. Cook the baby potatoes until soft and remove them from the water into a bowl. Remember to save a tiny bit of the hot salted water used to boil the potatoes. Add the garlic herb butter into the potatoes and start mashing with a fork. Pour in around 2 tablespoon of salted water and mix it into the mash. Set aside.
4) Boil 1/2 cup of water in a pot and add a cube of lamb stock. Stir until well dissolved. Add the cornstarch mixture, whiskey, black pepper and light brown sugar. Continue to stir on low heat until gravy thickens. Pour in a bowl and set aside.
5) Heat up a pan and add 1 teaspoon of oil. Add the lamb steak in the pan and fry it for 3 minutes each side on high heat. Once done, place it on a plate and allow to rest for a minute before plating and serving.
*Top tip: To make garlic herb butter, just mix 50g of butter with a clove of chopped garlic and 1/4 teaspoon of mixed herb.