I have been making crying tiger for years but this recipe demolishes my version. Never thought to use lamb and the other ingredients (Tamarind? Mint? Of course!) and garnishes elevate this dish. Marion, you are such a pro and including your family was such a nice touch. Love Mum and nice to see Dad.
My (american) wife never had lamb, before. One time I was over at hers (I'm german), she had bought a lamb shank. Quite a huge one. I cooked it in the oven in a bag. Slicing some garlic, making little slits in the meat and inserting a slice of garlic into each slit (as many as you like). It will not dry out the meat, since all is later cooked in the bag. Salting the shank all around it's surface. Putting it into the bag. Then I added roughly chopped carrots, onions, tomatoes. Along with thyme and rosemary, freshly cracked black pepper and more salt. You can add some more spices like sage, laurel... I wanted to keep it simple. And a whole bottle of red wine. (This shank was huge!) 160°C or 325°F in the oven for 2hrs. No potatoes in it: potatoes can not be cooked in acidic environment. Such is red wine! She liked it. Sweet memories. I was able to cook so many things for her, she never had before. So happy, having cooked so many "new" things for her. 4ever + 1d! I'm still here. RIP. Cooking, to me, is a way of sharing love.
Thank you so very much for sharing this beautiful recipe with us!! I am looking forward to trying this out for my friends and I this weekend. Thank you again for all your time and energy and everything else you do. Please take care and stay well. Namaste'
We already love your Crying Tiger & this lamb version looks delicious! I just made your Mongolian Beef Noodles tonight & so easy & soooo good! Thank you for all your easy to follow, tasty recipes! 💜
I tried this but I found the sauce was incredibly salty. I used a different type of Tamarind puree but I have found the one you used so I will try it with that brand to see if it makes a difference. Other than that any tips to reduce the saltiness?
ooh you had me at Crying Tiger! a little sad you never acknowledge my comments, i lived in Thailand (Koh Lanta) for 8 1/2 yrs, speak fluent Thai and will be returning in 2 yrs! oh btw thumbs up of course, #111
Awww Mama Noi's sweetheart ❤ So cute I love your parents! Your girls are getting so big! They're so beautiful!
😘😘😘
I have been making crying tiger for years but this recipe demolishes my version. Never thought to use lamb and the other ingredients (Tamarind? Mint? Of course!) and garnishes elevate this dish. Marion, you are such a pro and including your family was such a nice touch. Love Mum and nice to see Dad.
Totally delish; but what caught my attention is the big reveal at the end. A picture of warm loving and happy family. Just wow! ❤
My (american) wife never had lamb, before. One time I was over at hers (I'm german), she had bought a lamb shank. Quite a huge one.
I cooked it in the oven in a bag. Slicing some garlic, making little slits in the meat and inserting a slice of garlic into each slit (as many as you like).
It will not dry out the meat, since all is later cooked in the bag. Salting the shank all around it's surface. Putting it into the bag.
Then I added roughly chopped carrots, onions, tomatoes. Along with thyme and rosemary, freshly cracked black pepper and more salt.
You can add some more spices like sage, laurel... I wanted to keep it simple. And a whole bottle of red wine. (This shank was huge!)
160°C or 325°F in the oven for 2hrs. No potatoes in it: potatoes can not be cooked in acidic environment. Such is red wine!
She liked it. Sweet memories. I was able to cook so many things for her, she never had before. So happy, having cooked so many "new" things for her.
4ever + 1d! I'm still here. RIP.
Cooking, to me, is a way of sharing love.
I can't wait to try this recipe for myself! You've inspired me to get back into the kitchen and experiment with new flavors and techniques. 👌🥰🔥
yum the slow mo slicing got me. gotta love a nam jim
Ooowweeee! This is my favorite. Thank you Marion (and mama Noi)!
I just love this!
Looks so good.😋 What a beautiful family. Enjoy.💕
Thank you so very much for sharing this beautiful recipe with us!! I am looking forward to trying this out for my friends and I this weekend. Thank you again for all your time and energy and everything else you do. Please take care and stay well. Namaste'
We already love your Crying Tiger & this lamb version looks delicious!
I just made your Mongolian Beef Noodles tonight & so easy & soooo good! Thank you for all your easy to follow, tasty recipes! 💜
Super Super Great 👍💪👏 Brilliant... God bless you for what you do...13😎👊💖🔥🔥🔥...Kind regards Daniel...
we tried lamb and beef. Both were delicious but lamb was reaaallly delicious!
This looks amazing- I love lamb 😊
Thumbs up, and I can't wait to share it with my dad 😉
This is why I always try to cook my Thai foods whenever I have a chance 💗🇹🇭💗
Wow very beautiful video !
This is my favorite, favorite meal...other than potstickers and shrimp toast!!!! I have never duplicated the sauce properly. I must do this one.
Hope you like my family version of this sauce!!
Everything you make is always so delicious 😋
Aw thank you!
Yummy, that sauce looks super tasty.
❤ Mama! I would love to try this. I like lamb.
so good will b e trying
Look delicious ❤
I LOVE Isaaaaaaaaan Fooooooood
Miam ❤. I’m gonna try this with pork tenderloins since lamb is off season.
Hi Marion,
I love all yr recipes, but i m looking for your that mustard, ketchup ,oyster sauce, pepper and what esle ya?
soooo yummy
Fabulous recipe as always.🙏🏻🇺🇸🌺
Thank you!
beautiful family girl
@marion's kitchen - what if you don't like lamb? What do you recommend for protein?
Crying tiger originally cook with beef, it name refer to the toughness of the beef that the tiger might cry if it bite into it.
Can i use normal white rice to fry?
I tried this but I found the sauce was incredibly salty. I used a different type of Tamarind puree but I have found the one you used so I will try it with that brand to see if it makes a difference. Other than that any tips to reduce the saltiness?
Reduce the fish sauce then add a little bit of water.
What is the temperature of the oven marion ?
The recipe is in the description above. 180°C or 350°F preheated oven
ooh you had me at Crying Tiger! a little sad you never acknowledge my comments, i lived in Thailand (Koh Lanta) for 8 1/2 yrs, speak fluent Thai and will be returning in 2 yrs!
oh btw thumbs up of course, #111
Realize how many comments she has to deal with. Please don't gilt trip her. She is busy making videos for us. Be kind.
what was the oven temp?????
180°C 350°F
Recipe link is in the description
awesome recipe MAM , please show AUSTRALIAN BURGER and NEW ZEALAND LAMB CHOPS recipe please
🤩😍🥰
Please make uncle tetsu’s cheesecake
I don't like lamb but rhe sauce for sure!
Eumamy
Most Thai food always has Three Friends (The Three Musketeers).