Braised Lamb Crying Tiger - Chef Recipe by Peter Sheppard
A dish honouring traditional Asian flavours, combining tender lamb with sautéed Thai eggplant.
8 chicken thighs, skin on
4 spicy red chillies
1 bunch of coriander, half of it finely chopped
2 garlic cloves
Juice of a lime
3 spring onions, 2 of them thinly cut on the diagonal
1 cos lettuce, broken into individual leaves
1/2 bunch parsley, chopped
Pre-heat oven to 200 C (400 F). Put the chicken thighs on a baking tray, skin-side up and sprinkle with a touch of salt. Roast for 10 minutes.
In a blender, blitz the chillies, coriander that hasn’t been chopped, garlic, lime juice and whole spring onion.
Pour half of this spicy sauce on the chicken and roast for another 10 minutes.
Remove chicken from oven and let it cool slightly, then chop with a sharp knife.
Drizzle over remaining spicy sauce and place chicken in lettuce cups with remaining herbs scattered on top.